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.
(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.