Crispy Tofu Tacos with Cashew Lime Crema
Shredded crispy tofu tacos with homemade cashew lime crema. Ready in just 30 minutes, these vegan street tacos are packed with protein and taste so meaty and delicious.
If you aren’t shredding your tofu, then this is the recipe to convince you to do it!
Shredding your tofu increases the surface area, making for chewy, meaty bits of tofu that are perfect in these vegan street tacos.
They get coated in a taco spice mixture, plus a dollop of ketchup for extra umami flavor and color, then baked until crispy and golden. I serve these in corn tortillas with a cilantro lime crema on top for maximum flavor.
Ready in just 30 minutes, these crispy tofu tacos are perfect for weeknight dinners. See below for tips for success, or jump to the bottom for the full recipe.
Ingredient Notes
- Tofu: Extra-firm tofu is my preferred tofu for this. Silken tofu won’t work for this.
- Cashews: This is what makes the creamy cilantro crema! Blended with fresh lime juice, garlic cloves and cilantro to make a yummy dressing for over the tofu tacos
- Spices: The mix of spices is what gives the tofu a decidely taco taste.
- Ketchup: I know the ketchup sounds odd, but it gives the tacos a little plant-based umami and saltiness.
- Onion: I like cooking the tofu with the onion, but you can also add fresh chopped onion on top of the crispy tofu tacos if you’d like.
- Tortillas: If you can find street size tortillas, then I recommend those! Trader Joe’s and Mission make my favorite ones.
How to Make
Step 1: Shred the Tofu
Using a box grater, shred the tofu until very finely grated. If you don’t have a box grater, then just crumble the tofu with your hands into a bowl.
Step 2: Mix together the spices
In a large bowl, mix together the spices, oil and ketchup together. Add the tofu and toss it together until well covered in the spice mixture.
Step 3: Bake the Tofu
Spread the tofu in a single layer on a baking sheet and bake for 20 to 25 minutes, stirring halfway through until the tofu is really chewy and crispy on the edges.
Step 4: Assemble the Tacos
Make the cilantro lime crema by blending together the cashews, lime juice, and cilantro until very creamy and smooth. Warm the tortillas, then add the crispy tofu on top.
Dollop on the cilantro crema and garnish with sliced jalapenos (or candied jalapenos!) and sliced radishes, if desired.
Tips for Success
- Warm the Tortillas: Before using, warm the tortillas. I use my gas burner to lightly char the edges, or you can use a microwave tortilla pouch like this one (really, this is a game changer!)
- Shred the Tofu: Shred the tofu using a box grater, or you can use your hands to crumble the tofu. Don’t use the shredding blade of a food processor as it will mush the tofu!
- Soak the Cashews: Soaked cashews blend more easily. Soak the cashews in boiling water for a quick soak, or soak them in water for an hour to soften them before blending.
- Taste the Mixture: I like to taste the tofu mixture before I place it in the oven to make sure it tastes the way you want– you may need to add more salt or spices depending on preference.
More Taco Recipes
- Vegan Lentil Tacos
- Crispy Vegan Tacos with Queso Dipping Sauce
- 10 Minute Black Bean Tacos
- Butternut Squash and Tofu Tacos
- Vegan Fish Tacos
- Tofu Tinga Tacos
- Vegan Potato and Chorizo Tacos
If you try these crispy tofu tacos with cilantro lime crema, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day.
Crispy Tofu Tacos with Cilantro Lime Crema
Ingredients
For the Lime Crema
- 3/4 cup raw cashews, soaked in boiling water for at least 15 minutes
- 1/2 cup fresh cilantro leaves
- 1 large garlic clove
- 1/2 cup water, or as needed
- 3 tablespoons fresh lime juice
- 1/2 teaspoon salt
For the Shredded Tofu Tacos
- 2 blocks extra-firm tofu
- ¼ cup olive oil
- 1 tablespoon ketchup
- 1/2 yellow onion, diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
For the Tacos
- 10-12 street taco size tortillas
- sliced jalapenos, optional
- sliced radishes or shredded cabbage, optional
Instructions
- Preheat the oven to 375 degrees F.
- Drain and press the tofu, then shred using a box grater until very finely shredded.
- In a large bowl, whisk together the olive oil, ketchup and the spices. Fold in the shredded tofu, then spread in a single layer on a baking sheet.
- Bake for 20-25 minutes, stirring halfway through until the tofu is very chewy and crispy on the edges, taking care not to brown.
- While the tofu is cooking, make the lime crema by draining the soaked cashews and placing them in a blender with the cilantro, garlic, water, lime juice and salt. Puree until very creamy and smooth, stopping to scrape down the sides as needed.