If you’re looking for a mouthwatering vegan twist on classic tacos, these Buffalo Tofu Tacos are a must-try! Packed with flavor and texture, they’re perfect for spice lovers and taco enthusiasts alike.
Ingredients & Substitutions
Buffalo Tofu
- 1 block extra firm tofu, drained and pressed
- 1 cup panko breadcrumbs (or substitute crushed cornflakes for a gluten-free option)
- Avocado oil spray (optional)
- ⅓ cup Frank’s buffalo sauce
Wet Mixture
- ¼ cup cornstarch
- 2-3 tbsp plain plant milk
- 1 tbsp soy sauce or tamari
- ½ tsp garlic powder
- ½ tsp paprika
- Black pepper to taste
Tacos
- 12 corn tortillas
- 2 cups coleslaw of choice
- Guacamole
- ¼ red onion, finely diced
Helpful Tools
- Baking sheet
- Parchment paper
- Shallow dishes for coating tofu
- Mixing bowls
- Oven
How To Make These Buffalo Tofu Tacos Recipe
Buffalo Tofu
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Tear the tofu into bite-sized pieces to create ridges for better sauce adherence.
- In a shallow dish, mix cornstarch, plant milk, soy sauce, garlic powder, paprika, and black pepper. Adjust plant milk for desired thickness.
- In another dish, place panko breadcrumbs.
- Dip tofu pieces into the wet mixture, then coat with panko breadcrumbs and place on the baking sheet.
- Optionally, lightly spray with avocado oil for crispiness.
- Bake for 30 minutes, flipping halfway through.
- Toss baked tofu in buffalo sauce.
Taco Assembly
- Spread guacamole on each corn tortilla.
- Add buffalo tofu, coleslaw, and diced red onions.
- Serve and enjoy!
Tips & Tricks
- For a meatier texture, freeze and thaw tofu before use.
- Experiment with pickled red onions for a tangy twist.
FAQs: Buffalo Tofu Tacos
Can I use a different sauce instead of buffalo sauce?
Yes, you can substitute with barbecue sauce or a homemade spicy sauce.
Can I make this recipe gluten-free?
Yes, use crushed cornflakes instead of panko breadcrumbs.
How do I press tofu?
Wrap tofu in a kitchen towel and place a heavy object on top for 15-30 minutes.
Buffalo Tofu Tacos
Spicy and satisfying, these Buffalo Tofu Tacos feature crispy tofu tossed in buffalo sauce, topped with coleslaw, guacamole, and diced onions on corn tortillas. Perfect for vegans and flavor lovers alike!
Ingredients
Buffalo Tofu
- 1 block extra firm tofu, drained and pressed
- 1 cup panko breadcrumbs (or sub crushed cornflakes for GF)
- a little spray of avocado oil (optional)
- ⅓ cup Frank's buffalo sauce
Wet Mixture
- ¼ cup cornstarch
- 2-3 tbsp plain plant milk
- 1 tbsp soy sauce or tamari
- ½ tsp garlic powder
- ½ tsp paprika
- black pepper to taste
Tacos
- 12 corn tortillas
- 2 cups coleslaw of choice
- guacamole
- ¼ red onion, finely diced
Instructions
Buffalo Tofu
- Pre-heat the oven to 400° and line a baking sheet with parchment paper.
- Tear the tofu into bite sized pieces. Tearing it will create a lot of ridges that help the sauce stick. (see photos for reference)
- In a shallow dish, make your wet mixture by combining cornstarch, plant milk, soy sauce, paprika, garlic powder and black pepper. Start with 2 tbsp of plant milk and add more only if needed. This mixture should be quite thick, but not so thick that you can't dip your tofu pieces.
- In a second shallow dish, add the panko breadcrumbs.
- Dip each piece of tofu into the wet mixture, then into the panko bread crumbs. Place each piece of tofu directly onto the parchment paper.
- Optional: For a crispier texture, lightly spray the tofu with a little avocado oil.
- Bake the tofu at 400 for 30 minutes, flipping halfway.
- Add the cooked tofu into a large mixing bowl with the buffalo sauce and toss to combine.
Taco Assembly
- Start by spreading a layer of guacamole onto each corn tortilla.
- Next, add the buffalo tofu then top with coleslaw and diced red onions.
- Serve, and enjoy!
Notes
Tip: for the BEST texture, try freezing then thawing your tofu before making this recipe. This totally changes the texture and makes it more “meaty”.
Use pickled red onions instead of raw for a twist!
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 200g | Calories: 450kcal | Carbohydrates: 45g | Protein: 20g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 600mg | Potassium: 400mg | Fiber: 5g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 30mg | Calcium: 30mg | Iron: 3mg
Tried this recipe?Let us know how it was!
Conclusion
These Buffalo Tofu Tacos are a delightful combination of crispy, spicy tofu and refreshing toppings. Whether you’re vegan or simply love bold flavors, these tacos are sure to satisfy your cravings.
Yum this was an amazing recipe! The spicy tofu was delicious and this turned out way better than expected
Thank you!! I’m so happy you loved it 🙂
I froze and thawed my tofu three times. The texture in my tofu nuggets were amazing. Didn’t know how tasty this recipe would be loved it.
I’m SO happy you loved this recipe!! Thank you so much 🙂
So delicious loved this and I used your homemade tortilla recipe as well and this recipe could be in a restaurant!! Thanks essy cooks! My go to food blog 😀
Thank you so much you are too kind!!! I’m so happy you loved the food blog it means the world to me 🙂