Yes, tofu. And yes, these street tacos are so good they’ve been on repeat in my kitchen for months.
They’re crispy, flavorful, a little smoky, and seriously satisfying– everything you want in a street taco. The tofu is crumbled and roasted until golden, tossed in a simple homemade seasoning blend, and paired with fresh toppings like pickled onions, creamy avocado, and a squeeze of lime. It’s the kind of plant-based dinner that even meat-eaters go back for seconds of.
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Why You’ll Love These Street Tacos
“I’m not even vegan and these are my go-to tacos for every taco tuesday. So delicious!” – Cara B.
How to Make These Yummy Tofu Street Tacos
Please see recipe card at the bottom of this post for the full recipe details.
- PRESS THE TOFU – Use a tofu press or wrap it in a clean towel and set something heavy on top. Let it press for 15–30 minutes to remove excess moisture.
- CRUMBLE + SEASON – Break the tofu into small crumbles with your hands or a fork. Toss it with olive oil, spices, and soy sauce.
- ROAST – Spread the tofu on a parchment-lined baking sheet and roast at 400°F for about 25–30 minutes, stirring once halfway through. It should be golden and a little crispy.
- WARM THE TORTILLAS – Do this directly over a gas burner or in a dry skillet until lightly charred.
- ASSEMBLE – Load up each tortilla with the crumbled tofu, pickled onions, avocado, fresh cilantro, and a squeeze of lime.
Taco Tips
Crispy tofu = happy tacos. Don’t skip pressing the tofu! It helps get rid of excess moisture so you can get that golden, slightly crispy texture in the oven.
Layer for texture. Think creamy (like avocado), tangy (like pickled onions), and crunchy (like shredded cabbage or toasted pepitas) for the ultimate bite.
Leftovers? Make a taco bowl. Got extra tofu? Toss it over greens or rice with your favorite toppings for an easy lunch the next day.
Recipe FAQs
Recipe Variations
What to serve with these tacos
These tacos are perfect with a side of fresh guacamole and chips, or even a light cucumber salad to add a refreshing crunch. You could also pair them with roasted veggies or your favorite salsa.
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The Best Crumbled Tofu Street Tacos
Ingredients
- 1 block 14 oz extra-firm tofu, pressed
- 1 tbs olive oil
- 1 tbs soy sauce or tamari
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp sea salt
- 8 small corn tortillas warmed
For topping:
- 1 avocado sliced
- 1/2 cup pickled red onions
- 1/4 cup fresh cilantro leaves
- 1 lime cut into wedges
Instructions
- Press the tofu for at least 15 minutes to remove excess moisture. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Crumble the tofu into small pieces using your hands or a fork and place it in a large bowl.
- Add olive oil, soy sauce, smoked paprika, garlic powder, chili powder, cumin, and salt. Toss to coat evenly.
- Spread the tofu mixture in an even layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until golden and slightly crispy.
- While the tofu roasts, prep your toppings and warm the tortillas.
- To assemble, fill each tortilla with the crumbled tofu, avocado slices, pickled onions, and fresh cilantro. Serve with lime wedges and an optional drizzle of sauce.
Notes
- To make this gluten-free, use tamari instead of soy sauce.
- Nutrition information is only a rough estimate.
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