Crispy Blackened Tofu Tacos with Avocado Crema

Dairy-free, Gluten-free, Nut-free, Sugar-Free, Vegan 40

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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

Print Recipe

5 from 6 votes

Servings: 10 tacos

Ingredients

US Customary - Metric

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

Course: dinner

Cuisine: Mexican

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!

by Sarah on May 1, 2021 // Dinner, Lunch, Recipes, Tacos

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