Buffalo Tofu Tacos
These buffalo tofu tacos are spicy, crispy, and ready in just 30 minutes. A plant-based taco night upgrade you’ll make on repeat.
These buffalo tofu tacos are easy to make and ready in just 30 minutes, making them perfect for weeknight dinners.
My husband loves anything buffalo flavor– my air fryer buffalo cauliflower wings are one of his favorite recipes and I love my buffalo tofu salad. So, it was probably only a matter of time before I made buffalo tofu tacos.
With a homemade ranch dressing and lime cabbage to help cool down the spicy buffalo tofu.
Ingredient Notes
- Tofu: I use extra-firm tofu for these buffalo tofu tacos as it doesn’t have as much water as other tofu types and are easier to grate using a box grater.
- Buffalo Sauce: I love Frank’s buffalo sauce, but Primal also makes a decent one. If you don’t want spicy buffalo tacos, then I’d recommend barbecue sauce instead.
- Ranch Dressing: I love my homemade ranch dressing recipe and use it in so many recipes, like my lentil cobb salad and bbq ranch salad. I usually use regular mayo and almond milk or oat milk because I always have them in my fridge, but any milk/mayo combo will work.
- Cabbage: I prefer green cabbage for it’s mild taste and texture, but red cabbage can be used in a pinch or even iceberg lettuce. You just want a little crunch with the tofu!
- Avocado: The avocado adds creaminess and a little more healthy fats and fiber, but you can omit if you don’t have one as the ranch dressing is creamy enough.
- Butter: The butter is part of most buffalo wing recipes, which helps to balance the sauce and thicken it so it coast the wings– the same is true for this tofu.
- Tortillas: I prefer flour tortillas for these buffalo tofu tacos as I think they have a better texture with the shredded cabbage and ranch dressing, but corn tortillas work too.
How to Make these Buffalo Tofu Tacos (Step by Step)
Step 1: Shred the Tofu
Using a box grater, shred the tofu until the tofu is finely shredded. If you don’t have a box grater, then tear the tofu into small, bite-size pieces. Tearing the tofu helps to increase surface area more, which makes for crispier tofu!
Step 2: Crisp the Tofu
Heat a little oil in the bottom of a large cast iron pan, then add the shredded tofu and press down in a single layer. Don’t stir the tofu, let it form a crisp layer, then stir and repeat. Pressing the tofu into the skillet helps to create a nice crust!
Step 3: Add the Buffalo Sauce
Add in the buffalo sauce to the tofu and stir together with the butter until the tofu is coated in the buffalo sauce. I find that the amount of buffalo sauce in this tofu is perfect, but if you want your tofu to be really sauce, then you can add more.
Step 4: Make the Ranch Dressing
Whisk together the ingredients for the ranch dressing, then taste and adjust for salt/dill/parsley. This dressing is so good, you’ll use it on everything once you realize how delicious it is! It should be pourable but thick enough to coat the back of a spoon.
Step 5: Assemble
Warm the tortillas, toss the shredded cabbage in a large bowl with a little lime juice, then divide the cabbage and buffalo tofu between the tortillas. Drizzle with ranch dressing and top with avocado and a squeeze of fresh lime juice over everything. Eat immediately!
Chef Tips for Success
- Press the tofu: The drier the tofu going into the pan, the crispier the result! I use extra-firm tofu and press it for about 10 minutes, but you can also use sprouted tofu or high-protein tofu that doesn’t need to be pressed first.
- Shred finely for the best texture. Smaller crumbles mean more surface area, which means more crispy edges. A box grater works great here, but you can also crumble the tofu with your hands.
- Use a cast-iron skillet if you have one. It retains heat evenly and gives the tofu that deep golden crust better than a nonstick pan.
- Don’t crowd the pan. If your skillet is small, work in batches. Piling in too much tofu at once traps steam and kills the crispiness.
- Toss with sauce at the very end. Buffalo sauce + butter goes in once the tofu is already crispy. This keeps the texture intact and lets the sauce cling rather than soak in.
- Salt the cabbage before assembling. A pinch of salt and a squeeze of lime on the shredded cabbage right before building the tacos softens it slightly and adds flavor
What to Serve with These Tacos
I like serving these buffalo tofu tacos with a side of cilantro lime rice (my kids favorite) and warmed, canned black beans for extra protein and fiber.
They also go great with chips and my vegan queso dip or guacamole. Use the extra ranch dressing for a simple side salad.
Frequently Asked Questions
Do I need to press the tofu before shredding it?
Extra-firm tofu still holds a lot of water, and that moisture will prevent the tofu from crisping in the pan. Press it for at least 5-10 minutes using a tofu press or by wrapping it in a clean kitchen towel and stacking something heavy on top. High-protein, or sprouted tofu doesn’t come packed in much water and doesn’t need to be pressed in a pinch. (Trader Joe’s sells this kind!)
Can I bake the tofu instead of pan-frying it?
Yes, but you’ll get less caramelization and a slightly different texture. If baking, spread the shredded tofu in a single layer on a parchment-lined baking sheet and bake at 400°F for 20–25 minutes, tossing halfway, until golden and crispy before tossing with the buffalo sauce.
Why is my tofu not getting crispy?
The tofu wasn’t pressed well enough, the pan wasn’t hot enough before adding the tofu, or the skillet was overcrowded. Give the tofu space and let it sit undisturbed so a crust can form.
How do I know if my ranch dressing has the right consistency?
It should be pourable but not watery. Thick enough to coat the back of a spoon. If it’s too thick, add milk a teaspoon at a time. If it’s too thin, it likely needs a few minutes in the fridge to thicken slightly.
More Tofu Recipes
- Spicy Gochujang Crispy Tofu Bowls
- Baked Tofu Nuggets
- Tofu Scramble
- Peanut Tofu Buddha Bowl
- Japanese Cold Silken Tofu Recipe (Ready in 10 Minutes)
- Vietnamese Tofu Spring Rolls
If you make these buffalo tofu tacos, make sure to come back to leave a comment and a rating. Your feeding helps other readers and seeing you make my recipes makes my day.
Buffalo Tofu Tacos
Equipment
- Cast Iron Skillet
Ingredients
- 1 14 ounce package extra-firm tofu, drained and rinsed
- 1/3 cup buffalo sauce
- 2 tablespoons melted butter
Homemade Ranch Dressing
- 1/2 cup mayo of choice
- 1/4 cup unsweetened milk of choice
- 3 tablespoons finely chopped parsley
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1/2 teaspoons each, salt and freshly ground pepper
Tacos
- 8 tortillas of choice
- 4 cups finely shredded cabbage
- 2 large avocados, for topping
- 1 lime sliced, for topping
Instructions
Make the Dressing
- Whisk together all of the ingredients for the dressing until combined. Taste, adjusting salt/pepper as needed, then set aside. The dressing should be thin enough to pour, but thick enough to coat the back of a spoon.
Make the Tofu
- Press the tofu well, then finely shred by hand or with a box grater. Toss with a pinch of salt.
- Heat a large cast-iron skillet over medium heat and add a thin layer of oil on the bottom. Add the tofu to the skillet and let it sit for a minute or two, letting a crust form on the tofu before tossing, pressing and cooking again. The goal is to get a crust on all of the tofu crumbles. If you only have a small skillet, you may need to work in batches.
- Once crispy, toss with the buffalo sauce and butter. Taste, adjusting for sauce.
Assemble the Tacos
- Warm the tortillas, then squirt the shredded cabbage with a pinch of salt and lime juice. Divide the cabbage among the tortillas, then top with the tofu, avocados and a drizzle of the ranch dressing on top.