Crispy Tofu Tacos

Jan 15, 2018

I love tofu – but I’ll admit, I started eating it several years back during my vegetarian phase…and I hated it. I found it a little mushy and lacking flavor; so I neeeeeeeded a crispy version. There are a lot of them, of course. But who doesn’t love a taco?

This is a variation on the first way I ever truly enjoyed tofu. The nutritional yeast adds a salty and almost cheesy flavor, without the sodium and fat that comes with actual salt and cheese.

I like to heat my tortillas on a grill pan; if you don’t have one you can either pop them in the oven or heat them over a gas burner. Either way, don’t serve them straight out of the package. The warmth & crunch is everything!

Crispy Tofu Tacos

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 tacos


1 pkg extra firm tofu
Vegetable oil, for frying
1/8 c. nutritional yeast
black pepper
3 green onions, white & light green parts only - chopped finely
1 avocado
1/3 c sour cream
1/2 t. lime juice
5 or 6 leaves of napa cabbage, shredded.
1/3 c. cilantro, chopped
4 corn tortillas


Heat 3-4" of oil in a large pot.

Remove avocado from the peel and dice, mix with sour cream and lime juice, leaving the avocado fairly chunky. Set aside.

Cube tofu & deep fry until it's a golden yellow, about 10 minutes. Remove from the oil and toss with nutritional yeast & black pepper & shake off excess while it's still warm. Mix with green onion.

Mix shredded cabbage and chopped cilantro.

Serve tofu mixture inside of grilled or warmed tortilla, topped with avocado cream and greens.

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