Crispy Blackened Tofu Tacos with Avocado Crema
Crispy Blackened Tofu Tacos with Avocado Crema- a vegan version of blackened fish tacos, these are packed full of delicious flavor and texture!
If I ever opened a vegan cafe, these tacos would definitely be one of the items on the menu. They are sure to flip the script on even the biggest of tofu haters.
Thanks to a well rounded list of spices and a little bit of starch, the tofu forms a nice golden crust that’s packed full of flavor. Pair that with a crunchy, tangy slaw and smooth avocado crema and you’ve gone one bangin’ taco on your hands.
How to Make Blackened Tofu Taco
I’ll be the first to admit, there’s a lot to the ingredient list here. It can be overwhelming but with proper planning you can easily make this a weeknight meal.
- Press and Slice the Tofu- this can be done using a few dish towels and some heavy books or an actual tofu press. Once it is pressed, you’ll slice it lengthwise in 1/2-inch strips. You can do this step up to a few days in advance to save time.
- Prepare the Cabbage- Another step that can be done a day or two in advance, you simply combine the cabbage, carrots and cilantro in a bowl and top with apple cider vinegar. As it sits, the cabbage will absorb the vinegar giving it a delicious tangy flavor.
- Prepare the Crema- This can also be done a few days in advance as the crema will stay green for 3-4 days thanks to the citrus juice. To make it you simply throw everything in a blender (I love the NutriBullet for this recipe) and blend until smooth.
- Combine Spices and Dried Herbs- The spices and herbs are probably the most intimidating part of this recipe but if you have a well stocked spice rack then you likely have all of them on hand. Feel free to play with this part of the recipe to suit your personal preferences, such as adding cayenne pepper if you want some heat!
- Combine Cornstarch with Water- The cornstarch is what helps the spices and herbs cling to the tofu and also helps give it a nice golden crust. I haven’t tested it with arrowroot but it’s possible that would work in its place. Be sure to whisk it intermittently as the starch has a tendency to settle to the bottom of the bowl.
- Coat Tofu with Cornstarch Mixture and Spices- Once you have two bowls (one with spices and one with cornstarch mixture) you’ll dip the tofu slices in each one until evenly coated.
- Cook in Olive Oil- The tofu gets transferred to a skillet that’s been warmed with olive oil and cooked on each side until golden and crispy.
- Serve Warm and Enjoy! Serve the tofu warm in tortillas of your choice, top with slaw and crema, and get ready to stuff your face with some of the best tacos you’ve ever had!
I’m telling you, if you’ve never had tofu this way, forget everything you know about it and give this method a try!
Want More Plant-Based Taco Inspiration?
- Easy Lentil Taco Skillet
- Chipotle Sweet Potato Black Bean Tacos
- Crispy Tofu Bahn Mi Tacos
- Black Bean Pecan Tacos
- Lentil Carrot Tacos with Chipotle Sunflower Cream
- Blackened Mushroom Tacos with Collard Green Slaw
Crispy Blackened Tofu Tacos with Avocado Crema
Servings: 10 tacos
Ingredients
For the Cilantro Lime Slaw
- 1 small head purple cabbage, thinly sliced
- 1 cup shredded carrot
- ½ cup chopped cilantro
- ¼ cup apple cider vinegar
For the Avocado Cream
- 2 medium to large avocados
- ½ cup cilantro
- 4 tablespoons lime juice, about 2 limes
- 1 tablespoon lemon juice, about ½ lemon
For the Blackened Tofu
- 16 ounces extra firm tofu, pressed and sliced into ½ thick rectangles
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- ½ teaspoon fine sea salt
- 2 tablespoons cornstarch
- ¼ cup extra virgin olive oil
- 10 tortillas
Instructions
Prepare the Slaw
- In a large bowl, combine all of the ingredients for the slaw and toss together. Set aside and allow to marinate while you prepare the crema and the tofu.
Prepare the Avocado Crema
- In a blender, combine all of the ingredients for the crema. Add 4 tablespoons water and blend until smooth. You may need to add more water to thin to desired consistency. Alternatively you can mash the avocado by hand, finely chop the cilantro and stir everything together in a bowl.
Prepare the Tofu
- In a medium to large shallow bowl, combine the seasonings for the tofu (from chili powder to salt). Stir together then set aside.
- In a separate large to medium bowl, whisk together the cornstarch with 4 tablespoons water. Set aside.
- Warm the oil in a large skillet over medium heat. Take each piece of tofu and dip it in the cornstarch mixture, flipping to coat each side. The cornstarch might start to settle to the bottom of the bowl so you may need to whisk it prior to dipping the tofu.
- Next, place the tofu in the bowl with the seasonings and flip until all sides are evenly coated. Add to the heated skillet and allow to cook for about 5 minutes on each side, until golden and crispy. Repeat this step until all of the tofu has been cooked in the skillet.
- Serve tofu warm with tortillas, slaw and crema, and enjoy! Leftover tofu can be stored in an airtight container in the fridge for up to 1 week. The slaw and the crema will hold up well for a few days when sealed and refrigerated.
Notes
Serving size is for 1 taco (assuming recipe is served as 10 tacos).
Nutrition
Calories: 242kcal, Carbohydrates: 27g, Protein: 7g, Fat: 13g, Saturated Fat: 2g, Sodium: 207mg, Potassium: 628mg, Fiber: 7g, Sugar: 5g, Vitamin A: 3843IU, Vitamin C: 56mg, Calcium: 100mg, Iron: 3mg
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
I loooove the sound of these tacos! I make occasional exceptions for fish as well (mainly sushi) and always crave fish tacos (and never order them, because they’re usually just deep fried tilapia — can’t get down with that). These sound like tofu-y perfection.
These look absolutely delicious!! I’ve been loving a lot of tacos lately but I never think to use tofu!
I agree that cornstarch is a MUST when it comes to making crispy tofu! These tacos look and sound amazing. I really appreciate that the crema is dairy-free, too, and makes them look extra pretty :)
I am seriously so obsessed with how good that blackened tofu looks. I often make tofu – but this definitely puts any I have ever made before to shame!
I love that this is vegan!!! Fresh healthy vegan eats make my body feel so energized – I can’t wait to add this to our weekly rotation! :)
Oh, I don’t watch Modern Family but now I want to watch that episode just to see the pool again, haha!
This looks amazing! My way of eating does not include oil. I have a Berndes pan that browns nicely and does not stick. Do you think this will work?
I’m not familiar with a Berndes pan but if it it’s non stick then I think it would be okay. The only thing is the oil helps give it kind of a crust so I’m not sure that it would turn out exactly the same. It’s definitely worth a try though!
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Thank you so much for the comment, Greg! I completely understand and respect how you feel about eating fish. It is something I very rarely do (maybe twice a year) so my feelings are relatively similar to yours. I try to inspire others to cut back on meat consumption with my recipes and I sincerely hope that eating vegetarian becomes more popular with time. Thanks again for your thoughts and peace to you as well! -Sarah
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Made this last night for friends that visited our new house and new kitchen. This is a delicious meal. The avocado-lime crema was fantastic. I added shredded carrots, pinenuts, and honey to the slaw and it gave it some additional color and flavor to enjoy. Incredible meal, can’t wait to finish off the leftovers tonight and make again soon. Thanks!
I’m so glad to hear it was a hit! Thanks for the feedback, Matt!
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I absolutely LOVE this recipe and I have recommended it to friends, vegan and carnivores alike. I served it with a few sliced jalapeños on top, which matched the kick of the tofu. These tacos come together with a perfect blend of textures and flavors, they are just sooo good. My partner has a few friends who are heavy vegan skeptics, and he said we should serve these tacos to them without telling them they’re vegan and just watch his friends eat tofu tacos with gusto.
Thank you, Samantha! So happy it’s a hit. :)
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These were great!! I would use a little less thyme next time but everything came out great. I will definitely put these on my menu. Normally I have chicken, steak or mahi-mahi street tacos, but I’m trying to make a change and do more plant based things. Pictures will be posted.
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These tacos look amazing! We love tacos in my household, & I’ll definitely be trying your recipe soon.
I have a silly question. I have little white corn tortillas, but I see yours seem cooked? How do you prep those for use in this recipe? Thank you!
Not silly at all! I just warm them in a skillet over medium heat for about 30 seconds on each side. :)
Hi! Did you change this recipe? I thought you baked the tofu first… no?
hi! yes, I did make changes to lessen the steps and make it easier. :)
Oh my, tried these today and they were so good! My husband has been vegan for a few years, I’ve resisted until recently. So glad I found this recipe! We both loved it!
I’m so glad you liked it! :)
Hi! Do you use flour or corn tortillas?
You can use either but I like Siete Foods chickpea or almond flour tortillas :)