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Buffalo Tofu Tacos

Buffalo Tofu Tacos

  • 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

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
  • 1/4 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.
  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.)

Keywords: buffalo tofu tacos