Buffalo Shredded Tofu Tacos

These Buffalo Shredded Tofu Tacos are a spicy addition to taco night and come together in about 30 minutes! Crispy shredded tofu tossed in buffalo sauce is layered with crunchy slaw and creamy vegan ranch, served in warm tortillas for an easy, satisfying dinner.

The buffalo tofu pairs perfectly with the fresh slaw and herb-forward vegan ranch, making these tacos easy to customize with your favorite toppings.

Ingredient Notes

These shredded tofu tacos are made with crispy baked tofu tossed in buffalo sauce and topped with crunchy slaw and vegan ranch.

They're a flavorful plant-based spin on classic taco night!

Tofu: Super-firm tofu or extra-firm tofu works best for shredding and baking until crispy, creating the perfect texture for these tacos.

Avocado Oil: Helps the shredded tofu crisp and brown in the oven. Olive oil or another neutral oil works as well.

Vegan Ranch Dressing: A creamy mix of vegan mayo, herbs, lemon juice, and plant-based milk for a cool contrast to the spicy buffalo tofu.

Buffalo Sauce: Toss the baked tofu in buffalo sauce for a spicy, tangy coating. Use a vegan buffalo sauce or homemade version.

Slaw: Shredded cabbage and carrots add crunch and freshness. A pre-packaged coleslaw mix works well for convenience.

Tortillas: Use small flour or corn tortillas for serving.

See recipe card for quantities.

Helpful Equipment

To shred the tofu, use a box grater. A larger cheese grater works fastest, but any size will work.

If you're using firm or extra-firm tofu instead of vacuum-sealed super-firm tofu, press it first to remove excess moisture before shredding. I recommend this Tofuture tofu press.

How to Make This Recipe

This tofu taco recipe comes together in just a few simple steps.

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

Tofu: If you prefer, swap the tofu for roasted cauliflower or tempeh to make buffalo tacos. The texture will be different, but both work well with buffalo sauce.

Slaw: Use shredded lettuce instead of cabbage slaw if you prefer a lighter topping.

Serving Ideas

Buffalo shredded tofu works well in more than just tacos.

• Try it on sandwiches, wraps, or over a salad for an easy meal.
• You can also swap the buffalo sauce for my smoky vegan BBQ sauce.
• For a classic taco filling, skip the buffalo sauce and season the tofu with cumin and chili powder instead. Top with salsa, guacamole, vegan cheese, and shredded lettuce.

Tips & Tricks

Only add enough ranch to lightly coat the slaw so it stays crunchy. You can drizzle extra ranch over each taco before serving.

Warm the tortillas before assembling the tacos for the best texture. If you have a gas stove, you can lightly char them over the flame.

Storage

Store: Store the buffalo tofu and slaw separately in the refrigerator and assemble the tacos when ready to eat.

Reheat: Reheat the tofu in the oven or on the stovetop until warmed through.

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