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Two tofu tacos on a white square plate with two lime wedges and a small bowl of slaw on the plate.

Chili-Lime Tacos with Tofu

These crispy chili-lime tofu tacos are a fresh, flavor-packed take on weeknight tacos — golden crispy crumbled tofu with smoky spices, tucked into warm tortillas and topped with a crunchy avocado slaw. They’re plant-based, protein-rich, and bold enough to satisfy even the tofu skeptics.
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Author Kori Butler
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish Recipes
Cuisine American
Servings 4
Calories 220 kcal

Ingredients
  

For the tofu.

  • 14 ounce block extra-firm tofu, pressed and torn into bite-size chunks
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 1 tablespoon cornstarch

For the avocado slaw.

  • 2 cups shredded green cabbage
  • 1 ripe avocado (mashed)
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • Salt to taste

For serving.

  • Small corn or flour tortillas (warmed)
  • Optional toppings: pickled red onions or jalapeños, fresh cilantro, vegan or dairy sour cream, lime wedges

Instructions
 

  • Preheat oven to 425°F and line a baking sheet with parchment paper. Toss tofu with olive oil, lime juice, spices, salt, and cornstarch until evenly coated. Spread in a single layer on the baking sheet.
    Cubed tofu with seasoning and dredging ingredients in a silver bowl and tossing until all the tofu is evenly covered and then pouring onto a parchment lined baking sheet for tofu tacos.
  • Bake for 25–30 minutes, flipping once halfway through, until golden and crisp.
    Baking the seasoned tofu cubes for tofu tacos in the oven and then removing from the oven and stirring on the baking sheet.
  • Meanwhile, toss cabbage with mashed avocado, lime juice, olive oil, and salt until evenly coated. Adjust salt and lime to taste.
    Smashing the avocado on a round white plate and adding it into a clear mixing bowl with shredded lettuce and lime juice for the lime avocado slaw for tofu tacos.
  • Warm tortillas. Fill with crispy tofu, top with avocado slaw, and finish with cilantro and optional toppings.
    Two tofu tacos on a white square plate with a small round bowl of slaw on the plate. Taking a bite out of the tofu taco and seeing the layers of tofu, slaw and pickled onion on the taco.

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Tearing the tofu instead of cubing it creates craggier edges that crisp up better and hold onto the spices. Don’t crowd the pan—space equals crunch.
VARIATIONS: Swap chili powder for chipotle powder for more heat, or add a drizzle of sriracha or chipotle mayo for a saucier taco. Use shredded red cabbage for extra color.
SERVING SUGGESTIONS: Serve with simple cilantro-lime rice, black beans, or grilled corn for an easy taco night spread.

Nutrition

Calories: 220kcalCarbohydrates: 12gProtein: 9gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 373mgPotassium: 495mgFiber: 5gSugar: 3gVitamin A: 509IUVitamin C: 20mgCalcium: 58mgIron: 2mg
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