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Home » Recipes

Vegan Street Tacos (Tofu Tacos, Oil-Free)

Published: 2 Oct 2020 · Updated: 5 May 2021 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 6 Comments

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Jump to Recipe

These Vegan Street Tacos are an easy and delicious way to swap your favorite Mexican takeout for a healthy, homemade meal. Topped with Chili-Lime Tofu, Pico de Gallo, and Vegan Chipotle Mayo, these are sure to become your new Taco Tuesday go-to.

vegansk taco

I've talked before about how much I love Mexican food. Is it worth mentioning again. Yes! We love Mexican food so much we sometimes make it 2 or 3 times in a week. For one thing, and despite what you might see at restaurants, Mexican food is insanely easy to veganize. For another thing, there are endless variations. And these Chile-Lime Tofu Tacos are one of my favorites!

Vegan street tacos
Pile on your toppings and dig in!

You'll love these Vegan Street Tacos because they're:

  • Quick & Easy
  • Flavorful & Delicious
  • Oil-Free
  • Gluten-free
  • Non-Vegan Approved
  • Perfect for Taco Tuesday or any Day!
Jump to:
  • You'll love these Vegan Street Tacos because they're:
  • What are Street Tacos?
  • How to Serve Vegan Street Tacos
  • Make these Tacos Low Carb
  • How to Make Vegan Tofu Tacos
  • More Vegan Mexican Recipes
  • 📖 Recipe

What are Street Tacos?

As the name implies, these are tacos that you can eat quickly, while standing by a food truck on the street. Generally street tacos consist of a protein topped with diced onions or Pico de Gallo, and maybe a salsa or drizzle of creama, served on a corn tortilla (or two). But don't let that simplicity fool you! These tacos are super flavorful and delicious. They are, in my humble opinion, one of the best culinary inventions of all time.

vegansk taco
Tofu Tacos will be your new favorite meatless meal!

How to Serve Vegan Street Tacos

When we make these vegetarian tacos at my house, we like to place all the individual toppings into bowls on the table and let everyone build their own tacos. To keep the corn tortillas warm, we place them in a shallow bowl with a lid on top. This will helps them stay warm and soft so that each taco is just as delicious as the first. (You could also use a Tortilla Warmer, if you have one.) For more tips, check out this recipe for how to build a taco bar.

Make these Tacos Low Carb

If you're trying to cut back on carbs, you can easily swap the corn tortillas for butter lettuce leaves. Lettuce-wrap tacos? Yes, please! Or you can use the tofu as the main protein in this Vegan Southwestern Salad.

How to Make Vegan Tofu Tacos

Start off by preheating the oven (425°F or 220°C) and prepping the tofu to bake. If you're using super-firm tofu there is no need to press first (unless you're using the freeze/thaw method, which you can read more about here.)

Make a paste for the tofu by adding it to a bowl and stirring to combine. Next, break the tofu into small chunks over the bowl. These chunks should be a bit smaller that nuggets, but larger than crumbles. Once the tofu is broken up, fold the chunks into the paste until all of the tofu is evenly coated.

tofu chunks for vegan tacos
tofu taco sauce

Transfer the tofu to a lined baking sheet. (Don't use aluminum foil, as this can cause burning. Be sure there isn't any excess liquid on the tray, as this can cause the tofu to stick). Bake for 25 to 30 minutes, or until the tofu is crispy on the outside.

tofu taco meat
baked tofu tacos

While the tofu is cooking, you can assemble the other taco ingredients. If you are making Pico de Gallo, simply dice the onion and tomato, chop the cilantro, and mix with lime juice and salt. Set aside.

Warm up your tortillas (see notes below) and assemble any other toppings (I recommend this Cashew Chipotle Mayo.) By the time the tofu is done, you can set all of the ingredients out, taco-bar style, and dive in.

There are several methods for warming corn tortillas. These include:

  1. Wrapping them in damp paper towels and warming them in the microwave for about 30 seconds (this method is quick, but the tortillas tend to fall apart more easily).
  2. Placing them all on a baking sheet and heating in the oven (downside--they dry out really quickly and become hard like tostados).
  3. Heating them on a grill or grill pan (if you have one).
  4. My method of choice: Warming them on a skillet until they start to soften and lightly brown (1 or 3 at a time, depending on the size of the skillet).

However you choose to warm up your tortillas, it's important to note that corn tortillas are generally stiffer and dryer than flour tortillas. Whether you're heating them one at a time, or individually, you should place them in a tortilla warmer or in a shallow bowl covered with a plate. This will help them stay warm and retain moisture so that when you're ready to eat them, the tortillas are more pliant.

how to build a tofu taco
Build your own Vegan Street Tacos!

More Vegan Mexican Recipes

  • Vegan Mexican Recipes
  • Vegan Chipotle Mayo
  • Vegan Taquitos
  • Vegan Cashew Queso
  • Restaurant-Style Salsa
  • Black Bean Burrito Bowls
  • Vegan Fish Tacos

📖 Recipe

best vegan tacos

Vegan Street Tacos

These Vegan Street Tacos are an easy and delicious way to swap your favorite Mexican takeout for a healthy, homemade meal. Topped with Chili-Lime Tofu, Pico de Gallo, and Vegan Chipotle Mayo, these are sure to become your Taco Tuesday go-to.
4.89 from 18 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 224 kcal

Equipment

sheet pan
skillet
Sharp Knife
Cutting Board

Ingredients
 
 

  • 12 corn tortillas
  • 14 oz super firm tofu (or extra-firm tofu that has been pressed for 20 to 30 minutes)

Tofu Paste

  • ⅓ cup nutritional yeast
  • 1 tablespoon chile powder
  • 1 tablespoon oregano
  • 1 teaspoon granulated garlic
  • 1 teaspoon cumin
  • 2 tablespoon water
  • 1 tablespoon soy sauce
  • 2 teaspoons lime juice

Pico De Gallo

  • 2 to 3 medium tomatoes
  • 1 red onion
  • 1 small bunch of cilantro
  • 1 tablespoon lime juice
  • ¼ teaspoon sea salt
  • 1 jalapeno (optional)

Optional Garnishes

  • vegan chipotle mayo
  • restaurant-sytle salsa
  • guacamole
  • lime wedges

Instructions
 

Prepare the Tofu

  • (If you are using firm or extra firm tofu you need to press it for 20 to 30 minutes). For super-firm tofu you can usually skip this step.
  • Preheat the oven to 425°F or 220°C.
  • Add all the of tofu paste ingredients to a mixing bowl. Sitr to combine.
  • Break the tofu into small chunks over the bowl with the paste (they should be smaller than a nugget but bigger than a crumble). The chunks should be similar sizes, but the shape doesn't need to be uniform. The ridges of the tofu will help hold the paste and make the chunks crispy on the outside.
  • Carefully fold the tofu into the paste until all of the chunks are evenly coated.
  • Transfer the chunks to a baking tray lined with parchment paper (don't use aluminum foil!). Try to avoid getting excess liquid on the paper (this will cause the tofu to stick).
  • Bake for 25 minutes or until the tofu is crispy and browned. Remove the tofu from the oven and place in a bowl for serving.

Prepare the Other Ingredients

  • While the tofu is in the oven, prepare the other components of the dish. If you are making the Vegan Chipotle Mayo follow the instructions linked above. (This will take 12 to 15 minutes.)

Prepare the Pico De Gallo

  • Chop the tomato, onion, cilantro, and (optional) jalapeno in a fine dice. Add to a bowl with the salt and lime juice. Stir to combine. Set aside.

Prepare the Tortillas

  • Warm up the corn tortillas using your method of choice (see additional notes in blog post). I place a skillet over medium high heat and place each tortilla in the skillet, flipping when it starts to brown. The first one might take a little longer, but once your skillet is hot enough, it should only take 15 to 30 seconds per side.
  • When the tortillas are cooked, stack them in a shallow bowl or on a plate and use another bowl or plate as a lid. This will help them stay warm and add a little moisture back into them so that they bend easily.

Serve the Tacos

  • Place all of the toppings and torillas in the center of the table and dig in. Let everyone build thier own street tacos.
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Notes

  • If you have leftovers, store them in separate airtight containers. The tofu will last up to 7 days in the refrigerator. The Pico de Gallo will last 4 to 5 days.

Nutrition

Calories: 224kcalCarbohydrates: 45gProtein: 8gFat: 3gSaturated Fat: 1gSodium: 471mgPotassium: 503mgFiber: 9gSugar: 4gVitamin A: 1176IUVitamin C: 17mgCalcium: 110mgIron: 3mg
Keyword chili lime tofu tacos, vegan street tacos, vegan tofu tacos
Tried this recipe?Tag me on Instagram @no_sweat_vegan or #nosweatvegan!

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tofu tacos

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Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! I love creating simple and comforting vegan food for the whole family. Most of my recipes are healthy, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

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