Tofu Veggie Tacos

I really dig tacos! I think because you can add whatever toppings, sauces, or flavors your taste buds desire. Tacos and tofu–do they mix well? I think so! The tofu is extra crispy and I coated in a sweet and sour sauce this time. If you’re not feeling an actual taco this recipe can be adapted to make a bowl. Let’s get this taco party started.


Tofu Veggie Tacos

Serves: 4-5 servings


  • 1 block of firm tofu, drained
  • grilled pineapple
  • purple and green cabbage, shredded
  • shredded cheese
  • cherry tomatoes, diced
  • avocado
  • fresh cilantro
  • 3 Tbsp liquid aminos (soy sauce)
  • 2 Tbsp honey (or agave)
  • 1 tsp garlic, minced
  • 1 Tbsp lime juice


  1. For the tofu, lay a plate with a heavy object such as a can and press to get most of the water out. If you can, I recommend doing this step for 2 hours.
  2. Once the tofu is dried, slice into 5 strips and then slice into cubes.
  3. Coat the tofu in cornstarch and place on a baking sheet lined with parchment paper.
  4. Bake at 400 degrees for 30 minutes. I turn the baking sheet half way through.
  5. While the tofu is cooking prepare the sauce (mix the liquid aminos, honey, garlic and lime juice together).
  6. Remove the tofu from the oven and place in a skillet that has already been heated with some olive oil. Add in the sauce and continue to stir often. The sauce will begin to thicken. I usually do this step for 3-5 minutes.
  7. Remove tofu from the pan and start to assemble your tacos.
  8. Top your tacos with the ingredients listed above or your favorite taco additions!


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