Spicy Tofu Tacos Recipe

Press and cube tofu

Drain the 14 oz block of extra-firm tofu. Wrap in a clean kitchen towel or paper towels and place a heavy skillet or cans on top for 15–20 minutes to press out excess moisture. After pressing, cut the tofu into 1/2-inch cubes.

Season and coat

In a large bowl, combine 2 tbs cornstarch, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp chipotle (or chili) powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Add the tofu cubes and gently toss until evenly coated.

Pan-fry tofu

Heat 2 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the tofu in a single layer (work in batches if needed) and cook without moving for 3–4 minutes to develop a crust. Flip and cook another 3–4 minutes until most sides are golden and crisp. Lower heat if browning too fast.

Finish with lime

Remove tofu from the pan and transfer to a bowl. Toss with 1 tbs fresh lime juice while still warm. Taste and adjust salt if needed. Keep warm while preparing slaw and aioli.

In a medium bowl combine 2 cups finely shredded green cabbage, 1 cup red cabbage, 1/2 cup grated carrot, and 1/4 cup chopped cilantro. In a small bowl whisk together 1 tbs lime juice, 1 tsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Pour dressing over the cabbage mix and toss until evenly coated. Let sit 5–10 minutes to soften slightly and develop flavor.

Blend aioli

In a small food processor or blender combine 1/2 cup mayonnaise, 3 tbs drained sundried tomatoes, 1/4 cup fresh basil, 1 tbs grated parmesan (omit for vegan), 1/2 tsp lemon juice, 1 minced garlic clove, 1 tbs olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Pulse until a smooth, spreadable aioli forms. Taste and adjust salt, lemon, or basil as desired. If too thick, thin with 1–2 tsp water or olive oil.

Warm tortillas: heat a dry skillet over medium heat and warm tortillas 20–30 seconds per side until pliable, or wrap in foil and warm in a 300°F (150°C) oven for 8–10 minutes.

Build tacos: spread about 1 tbs sundried tomato pesto aioli on each warm tortilla. Divide the spicy tofu evenly among 8 tortillas (about 2 oz tofu per taco). Top with a generous scoop of taco slaw, a few cilantro leaves, and a sprinkle of crumbled cotija if using.

Serve: garnish with lime wedges and offer extra aioli on the side. Serve immediately while tofu is warm and tacos are crisp.