These Buffalo Shredded Tofu Tacos will quickly become your new taco night staple. With a spicy kick from the buffalo sauce, crunch from the slaw, and creaminess from the vegan ranch dressing, they’re fully customizable and surprisingly easy!
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With simple ingredients and endless customization options, shredded tofu is becoming a staple in my house, perfect for tacos, sandwiches, salads, wraps, and more!
My favorite being these shredded tofu tacos.
They’re full of flavor and texture, including a crunchy slaw tossed in a herb-forward vegan ranch dressing.
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Ingredients
This vegan taco recipe is packed with flavor and made with simple ingredients.
The combination of spicy buffalo sauce, crunchy slaw, and creamy ranch dressing is absolutely irresistible and sure to become a staple in your dinner rotation!
Super-Firm Tofu: Extra-firm tofu works too, but you'll need to press out some of the moisture using a tofu press. Super firm tofu comes pre-pressed and is usually vacuum-packed in the tofu section of most grocery stores.
Avocado Oil: You can use avocado oil, olive oil, or whatever oil you have on hand. This will help the shredded tofu get crispy and golden.
Tofu Seasonings: I used a blend of onion powder, garlic powder, smoked paprika, salt, and pepper. Feel free to add extra seasonings to suit the sauce you're using.
Vegan Ranch Dressing: Homemade vegan ranch is a quick blend of vegan mayo, seasonings, fresh and dried herbs, lemon juice, and plant-based milk. It comes together in just minutes.
Buffalo Sauce: Not all buffalo sauce is vegan! I use and recommend my vegan buffalo sauce recipe. Adjust the level of spiciness by adding more or less buffalo sauce depending on your heat tolerance.
Slaw: For quickness and ease, I use pre-packaged coleslaw mix with green cabbage, red cabbage, and carrots. You can also shred your own, but the mix helps cut down on waste if you aren't able to get through two heads of cabbage before they go off.
Tortillas: Any tortillas work— whether it's small flour tortillas, corn tortillas, or the Siete almond flour tortillas.
See recipe card for quantities.
Helpful Equipment
To shred the tofu, you'll need a cheese grater. I use a small one because it's what I have, but a larger grater will be faster.
If you aren't using the vacuum-sealed super firm tofu, you will want to use a tofu press to remove some extra water out of the firm or extra-firm tofu before shredding.
How to Make This Recipe
This tofu taco recipe comes together in just a few simple steps.
From shredding the tofu to adding your favorite toppings, dinner will be ready in no time!
The full written recipe can be found in the recipe card below.
Step 1: Shred the tofu with a cheese grater.
Step 2: Toss it with avocado oil, garlic powder, onion powder, smoked paprika, salt, and pepper until well coated and spread in a single layer on a large parchment-lined baking sheet.
Step 3: Bake for 22-25 minutes, tossing halfway through.
Step 4: Once the tofu is golden brown and crispy, toss it with the vegan buffalo sauce and return to the oven for another 2-3 minutes to warm through.
Step 4: While the tofu bakes, whisk together the ranch dressing ingredients in a small bowl.
Step 5: Taste and adjust the salt, pepper, and lemon juice to suit your preferences.
Step 5: Prepare the desired toppings and toss a few tablespoons of ranch with the coleslaw mixture until lightly coated but not overly dressed.
Step 6: Assemble the tacos by filling the tortillas with buffalo shredded tofu, slaw, chopped cilantro, crumbled vegan feta, and an extra drizzle of ranch.
Note: Adjust the level of heat by adding more or less buffalo sauce.
Substitutions & Variations
Super-Firm Tofu: If tofu isn't your thing, you can swap it out for cauliflower or tempeh to make vegan buffalo tacos. While it won't replicate the "shredded chicken" texture tofu provides, it'll still be delicious!
Slaw: Not a fan of slaw? Shredded lettuce will work, too! But the cabbage provides a really delicious crunch!
Serving Ideas
This shredded tofu recipe is incredibly versatile and can be enjoyed in more than just tacos!
If you’re not in the mood for tacos, try using the buffalo shredded tofu on sandwiches, wraps, or even over a salad.
Change up the buffalo sauce by using bbq sauce or teriyaki sauce instead. Adjust the taco toppings as desired!
For a classic taco, skip the buffalo sauce and add extra spices like cumin and chili powder. Then, top with salsa, guacamole, vegan cheese, and shredded lettuce.
Tips & Tricks
For the best texture, use super firm tofu. No need to press it— just shred it and it’ll bake up super crispy and delicious. Alternatively, you can use extra-firm but you'll want to press it for at least 10 minutes to remove excess water.
Adjust the level of heat by adding more or less buffalo sauce. You can also balance the spice with a little sweetness from maple syrup if desired.
Only add enough ranch to lightly coat the slaw mixture. You want it to still remain crunchy. I like to add an additional drizzle of ranch over each taco.
Warm the tortillas up before filling them for the best texture. If you have a gas stove, I like to char them right on the open flame.
Customize your toppings! Top your tacos with jalapeño, sliced avocado, or pickled red onions for extra flavor.
Storage
Store: This recipe is great for meal prep. The buffalo tofu and slaw can be stored separately in the fridge and assembled throughout the week for easy, flavorful meals.
Reheat: I recommend reheating it in the oven or on the stovetop until warmed through.
Frequently Asked Questions
No, super-firm tofu does not need to be pressed.
Absolutely! You can use barbecue sauce, teriyaki, or any sauce of your choice for a different flavor. Toppings will vary depending on what you decide.
Yes, just use gluten-free tortillas, such as corn or almond flour tortillas, to make it gluten-free.
If you don't have mayo on hand, you can use the cilantro lime sauce from my buffalo cauliflower tacos. So delicious!
More Tofu Recipes
Looking for other recipes like this? Try these:
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Recipe
Buffalo Shredded Tofu Tacos
Ingredients
Buffalo Shredded Tofu
- 16 ounce Block of Super-Firm Tofu
- 2 tablespoons Avocado Oil or olive oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Smoked Paprika
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ⅓ cup Vegan Buffalo Sauce
Ranch Dressing
- ½ cup Vegan Mayo
- 1 tablespoon Plant-Based Milk unsweetened
- 1 tablespoon Lemon Juice more as needed
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- Pinch of Kosher Salt
- Pinch of Black Pepper
- 1 teaspoon Dried Parsley
- 2 tablespoon Finely Chopped Green Onions
- 1 tablespoon Fresh Dill
Taco Ingredients
- 10-12 small Flour Tortillas
- 3 cups Coleslaw Mix
- Vegan Feta Crumbles optional
- 1-2 tablespoons Cilantro for garnish
- 1 tablespoon Fresh Dill for garnish
Instructions
- Preheat oven to 400℉.
- Shred the tofu with a cheese grater, then toss it with avocado oil, garlic powder, onion powder, smoked paprika, salt, and pepper until well coated.
- Spread the tofu in a single layer on a large parchment-lined baking sheet.
- Bake for 22-25 minutes, tossing halfway through. Once the tofu is golden brown and crispy, toss it with the vegan buffalo sauce and return to the oven for another 2-3 minutes to warm through.
- While the tofu bakes, whisk together the ranch dressing ingredients in a small bowl. Taste and adjust the salt, pepper, and lemon juice to suit your preferences. Set aside.
- Prepare the desired toppings and warm the tortillas.
- Toss a few tablespoons of ranch with the coleslaw mixture until lightly coated but not overly dressed.
- Assemble the tacos by filling the tortillas with buffalo shredded tofu, slaw, chopped cilantro, dill, crumbled vegan feta, and an extra drizzle of ranch. Enjoy!
Notes
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