These Crispy Buffalo Tofu Tacos are a fun twist on taco night! Filled with crispy, flavorful tofu tossed in spicy buffalo sauce, they pack a punch that gets your taste buds dancing.
Don’t worry if you’re new to cooking tofu—it’s super easy to make! I love adding creamy avocado and crunchy veggies on top for extra yumminess. These tacos will definitely impress your friends! 🌮💖
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu works best for this recipe. If you’re looking for high-protein alternatives, you could try tempeh, but the texture will be different. Be sure to press the tofu well to remove moisture for crispier results!
Panko Breadcrumbs: Panko gives a light, crispy texture. If you don’t have panko, regular breadcrumbs will do, but your tofu might be less crunchy. You could also use crushed cornflakes for a fun twist!
Buffalo Sauce: Use your favorite buffalo sauce. If you prefer less heat, opt for a milder hot sauce mixed with vinegar. For a homemade option, mix cayenne pepper with melted vegan butter, adjusting to taste!
Corn Tortillas: Corn tortillas are traditional here, but you can swap in flour tortillas if you prefer. Note that they may not hold up as well with the filling.
Vegan Mayo: For the drizzle, I love using vegan mayo for creaminess. If unavailable, plain plant-based yogurt could also work. You can also make a nut-based ranch using soaked cashews!
What’s the Best Way to Get Crispy Tofu?
Getting crispy tofu is all about moisture. Pressing the tofu is essential as it removes water, allowing it to crisp up nicely. When breading, don’t rush; the flour and panko need to stick well!
- Make sure your oil is hot before adding tofu. This helps it start frying immediately, creating a crispy crust.
- Keep tofu cubes in a single layer in the skillet. Overcrowding will cause steaming instead of frying, so do it in batches.
- If baking, arrange them evenly on the baking sheet and flip halfway through to ensure even crispiness.
Crispy Buffalo Tofu Tacos
Ingredients You’ll Need:
For the Tacos:
- 14 oz (400g) firm or extra-firm tofu, pressed and cut into bite-sized cubes
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened plant-based milk (e.g., almond or soy milk)
- 3/4 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup buffalo hot sauce (store-bought or homemade)
- 8 small corn tortillas
- 1 cup shredded iceberg lettuce
- 1/2 cup shredded purple cabbage
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
For the Creamy Ranch Drizzle:
- 1/2 cup vegan mayonnaise or plain plant-based yogurt
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Water to thin, if needed
How Much Time Will You Need?
This recipe takes about 30 minutes—15 minutes for prep and 15 minutes for cooking. Plus, you get to enjoy delicious, crispy tacos in no time!
Step-by-Step Instructions:
1. Prepare the Tofu:
Start by pressing the tofu. Wrap it in a clean kitchen towel and place a heavy object on top for 15 to 30 minutes to remove excess moisture. After pressing, cut the tofu into bite-sized cubes.
2. Set Up Breading Stations:
In three separate bowls, place the flour in the first, pour the plant-based milk into the second, and mix panko breadcrumbs with garlic powder, smoked paprika, salt, and pepper in the third.
3. Bread the Tofu:
Dip each tofu cube into the flour, lightly coating it, then into the plant-based milk, and finally dredge it in the panko mixture, pressing gently to make sure it sticks.
4. Cook the Tofu:
In a skillet, heat a generous amount of oil over medium heat. Once hot, fry the tofu cubes in batches until they’re crispy and golden on all sides, which takes about 3 to 5 minutes per side. If you prefer baking, spread the tofu cubes on a lined baking sheet and bake at 400°F (200°C) for 25 minutes, flipping halfway through.
5. Toss Tofu in Buffalo Sauce:
Once the tofu is cooked, place it in a bowl and pour the buffalo hot sauce over it. Gently toss it until all the tofu is well-coated.
6. Make the Creamy Ranch Drizzle:
In a small bowl, whisk together the vegan mayo, lime juice, chopped cilantro, garlic powder, onion powder, salt, and pepper. If needed, add a few teaspoons of water until you reach the desired drizzle consistency.
7. Warm the Tortillas:
In a dry skillet, heat the corn tortillas for a few seconds on each side, or warm them over a gas flame until they’re pliable and slightly charred.
8. Assemble the Tacos:
On each warmed tortilla, layer a bit of shredded iceberg lettuce and purple cabbage. Top with the buffalo tofu cubes, and drizzle generously with the creamy ranch dressing. Don’t forget to sprinkle some chopped fresh cilantro on top!
9. Serve:
Serve your delicious tacos immediately with lime wedges for squeezing over your tasty creations. Enjoy every bite of your vibrant, crispy, and spicy Crispy Buffalo Tofu Tacos!
FAQ for Crispy Buffalo Tofu Tacos
Can I Use Extra-Firm Tofu Instead of Firm?
Absolutely! Extra-firm tofu will work just as well and might hold up even better during frying. Just make sure to press it to remove excess moisture for maximum crispiness!
How Do I Make These Tacos Gluten-Free?
To make the tacos gluten-free, you can use gluten-free flour and substitute the panko breadcrumbs with crushed gluten-free cereal or almond flour. Just make sure your tortillas are also gluten-free!
Can I Prepare the Tofu Ahead of Time?
Yes! You can bread and cook the tofu ahead of time. Just store the cooled tofu in an airtight container in the fridge for up to 2 days. When ready to serve, you can reheat them in the oven to regain their crispiness.
What Can I Substitute for Buffalo Sauce?
If you want a milder flavor, you can use a mix of hot sauce and melted vegan butter or a homemade spicy sauce with less cayenne. Alternatively, try a barbecue sauce for a different flavor profile!
