Yes, tofu. And yes, these street tacos are so good they’ve been on repeat in my kitchen for months.
They’re crispy, flavorful, a little smoky, and seriously satisfying– everything you want in a street taco. The tofu is crumbled and roasted until golden, tossed in a simple homemade seasoning blend, and paired with fresh toppings like pickled onions, creamy avocado, and a squeeze of lime. It’s the kind of plant-based dinner that even meat-eaters go back for seconds of.
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Why You’ll Love These Street Tacos
\”I\’m not even vegan and these are my go-to tacos for every taco tuesday. So delicious!\” – Cara B.
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How to Make These Yummy Tofu Street Tacos
Please see recipe card at the bottom of this post for the full recipe details.
- PRESS THE TOFU – Use a tofu press or wrap it in a clean towel and set something heavy on top. Let it press for 15–30 minutes to remove excess moisture.
- CRUMBLE + SEASON – Break the tofu into small crumbles with your hands or a fork. Toss it with olive oil, spices, and soy sauce.
- ROAST – Spread the tofu on a parchment-lined baking sheet and roast at 400°F for about 25–30 minutes, stirring once halfway through. It should be golden and a little crispy.
- WARM THE TORTILLAS – Do this directly over a gas burner or in a dry skillet until lightly charred.
- ASSEMBLE – Load up each tortilla with the crumbled tofu, pickled onions, avocado, fresh cilantro, and a squeeze of lime.
Taco Tips
Crispy tofu = happy tacos. Don’t skip pressing the tofu! It helps get rid of excess moisture so you can get that golden, slightly crispy texture in the oven.
Layer for texture. Think creamy (like avocado), tangy (like pickled onions), and crunchy (like shredded cabbage or toasted pepitas) for the ultimate bite.
Leftovers? Make a taco bowl. Got extra tofu? Toss it over greens or rice with your favorite toppings for an easy lunch the next day.
Recipe FAQs
Yes! The crumbled tofu keeps well in the fridge for up to 4 days. You can roast it ahead and reheat it in a skillet when you’re ready to serve. I recommend prepping your toppings in advance too, so taco night comes together fast.
Extra-firm tofu works best for crumbling and roasting. It holds its shape and gets nice and crispy in the oven. Avoid silken or soft tofu—they’ll turn to mush.
Just use tamari instead of soy sauce, and make sure your corn tortillas are certified gluten-free. Everything else is naturally gluten-free!
Recipe Variations
What to serve with these tacos
These tacos are perfect with a side of fresh guacamole and chips, or even a light cucumber salad to add a refreshing crunch. You could also pair them with roasted veggies or your favorite salsa.
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