Vegan Crispy Tofu Tacos

These vegan crispy tofu tacos with cilantro-jalapeño ranch are bound to become a staple in your home. Even the most tofu-averse will open their hearts and tummies to this satisfying meal. Tofu cubes are battered and breaded in a seasoned panko breadcrumb mixture, baked to crispy perfection, and nestled into warm tortillas with cabbage, cilantro and generous drizzles of zesty cilantro-jalapeño ranch.
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Prep Time: 20 minutes

Cook Time: 40 minutes

Servings: 12-16 tacos

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‍Ingredients

Crispy Seasoned Baked Tofu

• 2 cups panko breadcrumbs 
• 1 tablespoon plus 1 teaspoon chili powder
• 2 teaspoons fine sea salt
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ⅛ to ¼ teaspoon cayenne
• ¼ cup neutral oil, plus more for greasing/spraying
• 1 cup unsweetened plain plant-based milk
• ½ cup spelt flour 
• 1 tablespoon fresh lime juice
• 1 (16-ounce) block super firm, drained, rinsed, patted dry, and cut into ½- to ¾-inch cubes

Tacos

• 1 recipe vegan cilantro-jalapeño ranch (see QR code for recipe)
• 12 to 16 corn tortillas, warmed until soft and pliable
• Shredded cabbage
• Cilantro, for garnishing
• Lime wedges, for spritzing

Instructions

1. Preheat the oven to 400F. Lightly grease a large baking tray.
2. In a large, shallow bowl, whisk together the panko breadcrumbs, chili powder, salt, paprika, cumin, garlic powder and cayenne (if using). Then, stir in the oil until incorporated.
3. In another large, shallow bowl, whisk together the milk, flour and lime juice until smooth.
4. From left to right, line up the tofu cubes, milk batter, breadcrumb mixture and baking tray. Place a handful of the tofu cubes into the batter, toss to coat, use a slotted spoon to shake off excess batter and transfer to the breadcrumb mixture. Toss to coat and transfer to the prepared baking tray. Repeat with the remaining tofu.
5. If extra crispiness is desired, spray the tofu cubes with a bit more oil.
6. Bake for 35 to 40 minutes, or until crisp and golden brown, tossing a few times throughout baking. Remove from the oven and let cool slightly.
7. Meanwhile, prepare the cilantro-jalapeño ranch from the QR code listed below and gather/prepare the toppings and garnishes.
8. Warm the tortillas just before assembling. Heat them, one at a time, in a small skillet over medium heat for 20–30 seconds per side.

To Assemble

1. Fill each tortilla with about 5 cubes of tofu, a small handful of cabbage, and a generous drizzle of cilantro-jalapeño ranch.
2. Garnish with a sprinkle of cilantro and serve with lime wedges for spritzing.
3. Serve immediately.

‍By Ashley Melillo, Author, Recipe Writer and Photographer at Blissful Basil

‍More delicious plant-based recipes at BlissfulBasil.com.