Recipe: Crispy Tofu Tacos

Looking for a taco night upgrade? These crispy tofu tacos bring plenty of crunch, flavor and texture to the table.

The recipe combines golden-brown tofu with a creamy fermented peanut chile sauce, tangy pickled cabbage and carrots and toppings such as Greek yogurt, kimchi, cilantro and nuts. The result is a colorful, satisfying meal with plant-based protein and plenty of flavor in every bite.

This recipe comes from dietitians at Hackensack Meridian Health John Theurer Cancer Center, who use food and nutrition to help support patients’ health and well-being.

Why You’ll Love These Tacos

• Crispy tofu: Golden-brown tofu adds satisfying texture and plant-based protein.
• Big flavor: Peanut butter, gochujang and pickled vegetables bring sweet, spicy and tangy notes.
• Easy to customize: Add your favorite toppings for a taco that’s uniquely yours.

Recipe at a Glance

Servings: 6
Prep time: 30 minutes
Cook time: 30 minutes
Total time: About 1 hour

Ingredients

For the crispy tofu

• 1 block extra-firm tofu
• 1 tablespoon olive oil
• 1 tablespoon reduced-sodium tamari
• 1 tablespoon cornstarch

For the fermented peanut chile sauce

• ⅓ cup creamy peanut butter
• 1 tablespoon sesame oil
• 2 tablespoons agave or honey
• 1 tablespoon reduced-sodium tamari
• ⅓ cup water
• 1-2 tablespoons fermented red chile paste, such as gochujang

For the pickled slaw

• 3 cups red cabbage
• 1 cup matchstick carrots
• ½ cup rice vinegar
• ½ cup water
• 1-2 tablespoons maple syrup or agave
• 1 tablespoon mustard seed

For the taco toppings

• Chopped cilantro
• Chopped peanuts or cashews
• Greek yogurt
• Crumbled Cotija cheese
• Probiotic farmers cheese
• Kimchi

How to Make Crispy Tofu Tacos

1. Preheat the oven.
Heat the oven to 400 F. Line a baking sheet with parchment paper.

2. Press the tofu.
Drain the tofu and remove it from the package. Wrap the block in 1-2 sheets of paper towel and place it on a plate. Put a heavy item, such as a cast-iron pan or baking dish, on top. Let the tofu drain for about 30 minutes.

While the tofu drains, prepare the peanut chile sauce and pickled slaw.

3. Make the peanut chile sauce.
Add the peanut butter, sesame oil, agave or honey, tamari, water and gochujang to a small bowl. Whisk until smooth and creamy. Add the water gradually until the sauce reaches your preferred consistency.

4. Prepare the pickled slaw.
Thinly slice the red cabbage and prepare the carrots in matchstick-size pieces. Place the vegetables in a medium bowl.

Combine the rice vinegar, water, maple syrup or agave and mustard seed in a saucepan. Bring the mixture to a boil and gently stir for 1 minute.

Remove the saucepan from the heat and pour the mixture over the vegetables. Stir until the liquid is evenly distributed. Refrigerate the slaw uncovered for at least 15 minutes. Drain the excess liquid before serving.

5. Make the crispy tofu.
Remove the tofu from the paper towels and place it on a cutting board. Cut the tofu into small cubes and place them in a bowl.

Drizzle the olive oil and tamari over the tofu. Add the cornstarch and gently mix with your hands until the tofu is coated and glistening.

Spread the tofu cubes on the prepared baking sheet. Bake for 30-40 minutes, or until golden brown. Remove from the oven and let cool slightly.

6. Assemble your tacos.
Place a tortilla flat on a plate. Add a spoonful of fermented peanut chile sauce, followed by 3-4 cubes of crispy tofu.

Top with your favorite fixings, such as cilantro, chopped nuts, Greek yogurt, Cotija cheese, farmers cheese and kimchi.

Then dig in.

Next Steps & Resources

• Register for our Nutrition and Cutting Edge Kitchen classes
• Recipe shared by the oncology dietitians at John Theurer Cancer Center
• JTCC