These buffalo tofu tacos are deliciously spicy, and you’ll be surprised how easy it is to make crispy tofu in the oven. This recipe is perfect for a tasty plant-based taco night!

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I have to admit that I’m not a huge fan of tofu. When it comes to soy-based protein, I usually reach for tempeh. But I wanted to create a tofu taco recipe and make the tofu really crispy. This wasn’t too hard to do in the air fryer, but I wanted to share a recipe that could be made in the oven, since I know many of you don’t have air fryers. Luckily, with a few tricks, I created a super crispy tofu recipe packed with flavor!

buffalo tofu taco ingredients

Ingredients & Substitutions

  • Tofu– Be sure to use extra firm tofu. Softer tofu won’t get as crispy. Pressing the tofu is necessary to remove some of the moisture to create super crispy tofu cubes.
  • Oil- I used olive oil, but any neutral oil is fine.
  • Cornstarch- A little cornstarch helps absorb excess moisture and create a crispy texture.
  • Buffalo sauce– This adds lots of spicy flavor. If you don’t want it too spicy, just use a mild sauce.
  • Bread crumbs- This adds a crunchy coating that gives these tofu bites the texture of a fried protein, even though they’re baked in the oven!

What is extra firm tofu?

Extra firm tofu has less water, so it has a firmer texture that makes it easier to create crispy tofu. Because it has less moisture, it’s less porous, which means it doesn’t absorb flavors as easily. That’s why we’ll toss it in buffalo sauce rather than marinate it.

extra firm tofu

How to Press Tofu

Cut the tofu into small, evenly sized pieces and spread them on a paper towel or clean, lint-free kitchen towel. Top with another layer of paper towels or a second clean kitchen towel. (I usually do a layer of paper towels and then a kitchen towel on top of that.) Top with something flat and heavy like a large cookbook or a cast iron skillet. Let it sit for at least 10 minutes or up to 30 minutes if you have time. This will help extract extra moisture from the tofu.

How to Make Tofu Tacos

buffalo tofu taco steps
Cut the tofu into
cubes and press.
buffalo tofu taco steps
Toss with olive oil
and cornstarch.
buffalo tofu taco steps
Toss with buffalo sauce
and breadcrumbs.
Bake until tofu is crispy.
tofu tacos
Divide into tortillas and add toppings.

The Best Buffalo Sauce

I used Frank’s Red Hot Buffalo Sauce which just happens to be gluten-free and vegan. I’ve also tried this recipe with the Kroger brand buffalo sauce, which is also good. If you want a more natural option, Tessemae’s and New Primal make pretty clean sauces. Those sauces can be a little harder to find at the grocery store, but you can order them on Amazon if you can’t find them locally!

Taco Topping Ideas

I loved adding a drizzle of ranch dressing to these tofu tacos to help tame the spice, but this recipe would also be delicious with my homemade cilantro sauce! It’s creamy and flavorful and a great way to balance the spiciness. You could also add sliced avocado, diced red onion, or additional fresh cilantro.

What to Serve with Tacos

Looking for the perfect taco side dish? Try my Street Corn Salad! It’s a reader favorite. If you’re looking for a vegan option, my 5 minute corn salsa is also a delicious side. If you’re looking for something spicy, my black bean dip brings the heat, and it pairs well with your favorite tortilla chips. For a hands off option, try my slow cooker Mexican rice!

Frequently Asked Questions

  • Can I reheat the leftovers? These tacos are best enjoyed immediately, but if you have leftover tofu, you can reheat it in the oven or air fryer. I don’t recommend microwaving it as it will turn soggy.
  • Do I really need extra firm tofu? Yes! This will give you the best texture. Don’t try this recipe with softer tofu.
  • Can I use a tofu press? Absolutely! If you have a tofu press, this is an easy way to extract the water from the tofu.
  • I don’t like tofu. Can I use something else? Try my buffalo chickpea tacos for a soy-free option!
  • Can I make these gluten-free? Yes! Use gluten-free bread crumbs and swap corn tortillas for flour tortillas. Be sure to check the ingredients of the buffalo sauce to be sure it’s gluten-free.

More Spicy Buffalo Recipes

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Buffalo Tofu Tacos

Buffalo Tofu Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Time to Press the Tofu: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These buffalo tofu tacos are deliciously spicy, and you’ll be surprised how easy it is to make crispy tofu in the oven. This recipe is perfect for a tasty plant-based taco night!

Ingredients

Units Scale
  • 8oz tofu, cut into 1/2” cubes and pressed
  • 1 tablespoon olive oil
  • 1 tablespoon cornstarch
  • 1/4 cup breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup buffalo sauce
  • 4 (6-inch) flour tortillas or 6 (4-inch) street taco tortillas
  • 1 cup shredded lettuce and/or cabbage
  • 2 tablespoons vegan ranch dressing (optional)

Instructions

  1. To press the tofu, cut the tofu into 1/2″ pieces and spread them in a single layer on a paper towel or clean, lint-free kitchen towel. Top with another layer of paper towels or a second clean kitchen towel. (I usually do a layer of paper towels, then a kitchen towel.)
  2. Top with something flat and heavy like a large cookbook or a cast iron skillet. Let it sit for at least 10 minutes or up to 30 minutes if you have time.
  3. Preheat the oven to 400 degrees.
  4. Line a baking sheet with parchment paper and set aside.
  5. Once the tofu has been pressed and the moisture has been removed, toss the tofu gently with olive oil.
  6. Then toss the tofu in cornstarch. Stir until there are no powdery spots visible.
  7. Toss the tofu in buffalo sauce, then gently coat with breadcrumbs, salt and pepper.
  8. Spread the tofu in a single layer on the prepared baking sheet.
  9. Bake for 12 minutes then flip and continue to bake for 10-15 minutes or until crispy.
  10. Fill each tortilla with tofu, shredded lettuce, and a drizzle of ranch or any other toppings you like.

Notes

This recipe makes 4 standard tacos or 6 smaller street tacos. (I used street taco-sized tortillas in the photos.)