Spicy tofu tacos with lime wedges.

Spicy Tofu Tacos

  • Author: Rachel
  • Prep Time: 20 minutes
  • Cook Time: 6 minutes
  • Total Time: 26 minutes
  • Yield: 4-6 1x


This quick and easy Spicy Tofu Taco recipe has crispy tofu, creamy avocado, fresh salsa and zesty sauce wrapped in a warm tortilla. 



For the crispy tofu:

  • 1 package extra firm tofu (14 oz)
  • 34 Tbsp. cornstarch
  • Oil for frying (see note 1)

For the sauce: 

  • 1/2 cup Greek yogurt
  • 1 Tbsp. taco seasoning (store-bought or homemade)
  • 1 1/2 tsp. lime juice (or to taste)
  • 2 Tbsp. milk or water (optional)

For the tacos: 

  • 1  15oz. can black beans, drained and rinsed
  • 1  15oz. can corn, drained and rinsed
  • 1 bell pepper, diced
  • 2 jalapenos, diced
  • 1 tsp. salt (or to taste)
  • 1 Tbsp. lime juice (optional)
  • 1 avocado, cubed or sliced
  • 1216 small corn tortillas

Optional garnishes:

  • lime wedges
  • cilantro


For the Crispy Tofu:

  1. Cut Tofu: Drain the tofu and pat dry with paper towels for easier handling. Cut the tofu into 1/2″ cubes. 
  2. Dry & Press Tofu: Put the tofu cubes between layers of folded paper towels (at least 4 layers on top and under tofu). Then put a heavy pan (or something similar) on top of the tofu to press it for at least 5 minutes. 
  3. Heat Pan & Coat Tofu: Generously coat the bottom of a large pan with oil and put it over medium/high heat (see note 2). Pat down the tofu one last time with a paper towel. Put the tofu and cornstarch in a Ziploc baggie. Seal the baggie and gently shake to coat the tofu (see note 3). 
  4. Fry Tofu: Put the tofu in the hot oil. It should sizzle right away. Don’t overcrowd the pan. Fry in batches if needed. Fry for about 4-6 minutes or until slightly golden brown while flipping the cubes every couple minutes with a spatula to ensure all sides become crispy. Remove the tofu from the pan and place on paper towels to remove excess oil. Use in tacos immediately.  

For the Tacos:

  1. Make Sauce: Stir together all sauce ingredients until well combined. Set aside. 
  2. Make Salsa: In a medium/large bowl, combine the black beans, corn, bell pepper, jalapeño, salt and lime juice (optional). Set aside. 
  3. Assemble: Put crispy tofu cubes, the sauce, a spoonful or two of salsa and a couple slices of avocado in a tortilla. Serve with lime wedges and a sprinkle of cilantro (optional). Enjoy!


Note 1: Use oil with a high smoke point such as vegetable oil, canola oil or coconut oil. 

Note 2: It is important to heat the oil before coating the tofu because you want to fry the tofu immediately after you coat it with the cornstarch.  

Note 3: If you do not have a baggie, put the tofu and cornstarch in a bowl and gently toss with your hands to coat.

  • Category: Entree
  • Method: Stove Top
  • Cuisine: American


  • Serving Size: 1 taco
  • Calories: 145
  • Sugar: 3
  • Sodium: 293
  • Fat: 4
  • Carbohydrates: 21
  • Fiber: 5
  • Protein: 7

Keywords: tofu tacos, crispy tofu