Crunchy Buffalo Tofu Tacos

In recent years, plant-based diets have surged in popularity, driven by a growing awareness of health benefits, environmental concerns, and ethical considerations surrounding animal welfare. As more individuals seek to incorporate plant-based meals into their diets, tofu has emerged as a versatile hero in vegan cooking. Its ability to absorb flavors and adapt to a variety of dishes makes it a go-to ingredient for both seasoned vegans and those simply looking to reduce their meat consumption.

Discover the delicious world of plant-based cooking with these Crispy Buffalo Tofu Tacos! Perfect for any occasion, these tacos blend crunchy tofu coated in a spicy buffalo sauce with a fresh, tangy slaw for a flavor explosion. Ideal for seasoned vegans or those looking to reduce meat, this recipe offers a satisfying meal packed with protein and nutrients. Customize your slaw and tortilla choices for a personalized touch, making every taco night unforgettable!

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Ingredients

1 block (14 oz) firm tofu, well-pressed and drained

1 cup all-purpose flour

1 cup panko breadcrumbs

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

Salt and pepper, to taste

1 cup buffalo sauce (store-bought or homemade, see note)

½ cup vegan mayonnaise

1 tablespoon lime juice

8 small corn or flour tortillas

1 cup shredded green cabbage

½ cup diced tomatoes

¼ cup freshly chopped cilantro

Sliced jalapeños (optional, for added heat)

Instructions

Prepare the Tofu: Preheat your oven to 400°F (200°C). Carefully cut the pressed tofu into small rectangular pieces, roughly 1 inch thick. Using paper towels, pat each piece dry to eliminate any excess moisture, which will help with crisping.

Set Up Breading Station: In a shallow bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, along with salt and pepper to taste. In a separate shallow bowl, pour in the panko breadcrumbs for coating.

Bread the Tofu: Take each tofu piece and first dip it into the flour mixture, ensuring all sides are evenly coated. Next, transfer the tofu to the panko breadcrumbs, pressing lightly to form a solid, crispy layer.

Bake the Tofu: Arrange the breaded tofu pieces on a parchment-lined baking sheet, making sure they're spaced apart for even cooking. Lightly spray the tofu with cooking oil to enhance crispiness. Bake in the preheated oven for 25-30 minutes, flipping halfway through cooking, until they are golden brown and crisp.

Prepare Buffalo Sauce: While the tofu is baking, heat a small saucepan over low heat. Combine the buffalo sauce with 1 tablespoon of water (this helps to thin it a bit for easier drizzling). Stir the mixture well and warm it through, but avoid boiling.

Assemble the Slaw: In a medium bowl, mix the vegan mayonnaise with lime juice. Gently fold in the shredded cabbage until well-coated. Taste and adjust seasoning with salt and pepper if needed.

Warm the Tortillas: In a dry skillet on medium heat, warm each tortilla for about 30 seconds on each side until they become pliable and slightly toasted.

Build Your Tacos: Start by placing a generous layer of the cabbage slaw on each tortilla. Top with 2-3 pieces of the crispy buffalo tofu and then drizzle with the warm buffalo sauce. For added freshness, garnish with diced tomatoes, chopped cilantro, and, if desired, sliced jalapeños for a kick.

Serve: Dive into your delicious crispy buffalo tofu tacos immediately while they are delightful and warm!

Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 4