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.
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Servings: 4
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
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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.
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.
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