Vegan Crispy Tofu Tacos with Cilantro-Jalapeño Ranch
These vegan crispy tofu tacos with cilantro-jalapeño ranch are bound to become a staple in your home. Even the most tofu-averse will open their hearts and tummies to this satisfying meal. Tofu cubes are battered and breaded in a seasoned panko breadcrumb mixture, baked to crispy perfection, and nestled into warm tortillas with cabbage, cilantro, and generous drizzles of zesty cilantro-jalapeño ranch.
Servings: 12 –16 tacos
Ingredients
Crispy Seasoned Baked Tofu
- 2 cups panko breadcrumbs (see note* for gluten-free option)
- 1 tablespoon plus 1 teaspoon chili powder
- 2 teaspoons fine sea salt
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ⅛ to ¼ teaspoon cayenne, to taste (optional—omit if you're making for little ones)
- ¼ cup neutral oil (e.g., expeller-pressed grapeseed oil), plus more for greasing/spraying
- 1 cup unsweetened plain plant-based milk
- ½ cup spelt flour (see note* for gluten-free option)
- 1 tablespoon fresh lime juice
- 1 (16-ounce) block super firm, drained, rinsed, patted dry, and cut into ½- to ¾-inch cubes
Tacos
- 1 recipe Vegan Cilantro-Jalapeño Ranch (recipe below)
- 12 to 16 corn tortillas, warmed until soft and pliable
- Shredded green or red cabbage
- Cilantro, for garnishing
- Lime wedges, for spritzing
Instructions
- Preheat the oven to 400F. Lightly grease a large baking tray.
- In a large, shallow bowl, whisk together the panko breadcrumbs, chili powder, salt, paprika, cumin, garlic powder, and cayenne (if using). Then, stir in the oil until incorporated.
- In another large, shallow bowl, whisk together the milk, flour, and lime juice until smooth.
- From left to right, line up the tofu cubes, milk batter, breadcrumb mixture, and baking tray. Place a handful of the tofu cubes into the batter, toss to coat, use a slotted spoon to shake off excess batter, and transfer to the breadcrumb mixture. Toss to coat and transfer to the prepared baking tray. Repeat with the remaining tofu.
- If extra crispiness is desired, spray*** the tofu cubes with a bit more oil.
- Bake for 35 to 40 minutes, or until crisp and golden brown, tossing a few times throughout baking. Remove from the oven and let cool slightly.
- Meanwhile, prepare the Cilantro-Jalapeño Ranch (recipe below) and gather/prepare the toppings and garnishes.
- Warm the tortillas just before assembling. Heat them, one at a time, in a small skillet over medium heat for 20–30 seconds per side.
To Assemble
- Fill each tortilla with about 5 cubes of tofu, a small handful of cabbage, and a generous drizzle of ranch.
- Garnish with a sprinkle of cilantro and serve with lime wedges for spritzing.
- Serve immediately.
Notes
*No gluten? No problem. GF Option 1: Substitute gluten-free panko for the panko breadcrumbs and brown rice flour for the spelt to make this recipe gluten-free. GF Option 2: Substitute old-fashioned rolled oats for the panko and brown rice flour for the spelt. To prepare the rolled oats, simply process them in a food processor or blender for about 20 to 30 seconds, or until ground into a coarse meal. GF Option 3: Use Rice Chex cereal using this technique to make gluten-free panko style bread crumbs. Substitute brown rice flour for the spelt flour.
**If you can't find super firm tofu, you can use firm tofu instead—you'll just need to press it for 20–30 minutes before cubing it.
***In addition to the pourable grapeseed oil that's added to the breadcrumb mixture, I use a non-aerosol grapeseed oil spray to lightly coat the cubes before baking.
****Crispy tofu method inspired by this recipe.