Buffalo Tofu Tacos
These buffalo tofu tacos are spicy, crispy, and ready in 30 minutes— a plant-based taco night upgrade you'll make on repeat.
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.
Nutrition
Serving: 1tacoCalories: 248kcalCarbohydrates: 20gProtein: 7gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 673mgPotassium: 201mgFiber: 2gSugar: 3gVitamin A: 197IUVitamin C: 15mgCalcium: 88mgIron: 2mg