Easy · Plain Tofu
Crispy Tofu Tacos
Crunchy, spiced, and completely plant-based.
Crispy pan-fried tofu strips in warm corn tortillas with shredded cabbage, avocado, pickled jalapeños, and a smoky chipotle crema. Taco night, reimagined.
20 min
Total
2
Serves
290
kcal
22
Protein
Made with
Raga Plain TofuWhat you need
Ingredients
Prep
10 min
Cook
10 min
Serves
2
- 200gRaga Plain Tofu, pressed and sliced
- 2 tbspcornstarch
- 1 tspsmoked paprika
- ½ tspcumin
- 2 tbspneutral oil
- 4small corn tortillas, warmed
- 1 cupred cabbage, shredded
- 1avocado, sliced
- 2 tbsppickled jalapeños
- 3 tbspvegan mayo
- 1 tspchipotle paste
- 1lime, cut into wedges
How to make it
Method
Press the tofu
Press Plain Tofu for 10 minutes to remove excess moisture. Slice into strips about 1cm thick.
Coat
Toss tofu strips in cornstarch, smoked paprika, cumin, and a pinch of salt until evenly coated.
Fry
Heat oil in a pan over medium-high heat. Fry tofu strips for 3–4 minutes per side until deeply golden and crisp.
Make the crema
Mix vegan mayo with chipotle paste. Taste and adjust heat.
Assemble
Layer cabbage, avocado, and crispy tofu in warm tortillas. Drizzle with chipotle crema, add jalapeños, and squeeze over lime.
Chef's Tips
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The longer you press the tofu, the crispier it gets.
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Double-coat in cornstarch for an extra crunchy crust.
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Marinate the tofu in soy sauce and lime juice for 30 minutes before coating for deeper flavour.
Keep cooking
