Once again, I’m going to sing the praises of tofu. Specifically, tofu that’s been seasoned to perfection, pan fried until crisp, and wrapped up in a warm tortilla. Throw in a crunchy slaw and some zesty chimichurri, and you’ve got a quick and easy meal that’ll get you pumped for Taco Tuesdays. And not only are these Chimichurri Tofu Tacos meatless, they’re also vegan!
You’re more than welcome to get creative with these tacos and try even more delicious toppings. After all, one of the great things about tacos is how you’re able to customize them however you’d like! Some things to try would be sliced avocado or your favorite hot sauce. If you experiment and find a combo you really love, let me know in the comments so I can try it too!
Tips and Tools
When pan frying anything, I always use a splatter guard to both keep my stove top clean, and protect my arms from flying grease. I’ve (literally) been burned one too many times, so now I make sure to play it safe. Getting the tofu nice and crispy is key for these Chimichurri Tofu Tacos, so you’ll want to make sure you have all the tools needed to fry them to perfection!
To prep the chimichurri, you’ll want to use either a blender or food processor. Leftover chimichurri will keep stored in the fridge in an airtight container. I love eating chimichurri atop black bean burgers, and you can also use it as a sauce or dip for veggies.
Related Recipes
Looking for more easy vegetarian dinners that make perfect weeknight meals? These Cauliflower and Pepper Enchiladas are a personal favorite of mine that are perfect for meal prepping. Or if you’re craving some Italian inspired flavors, check out these Tofu Parmesan Sandwiches.
Chimichurri Tofu Tacos (Vegan)
Ingredients
Chimichurri
- 1/4 cup cilantro
- 1/4 cup parsley
- 1/3 cup olive oil
- 1/2 shallot
- 2 cloves garlic
- 1 tablespoon vinegar white wine or red wine
- Juice from 1/2 lime
- 1/2 teaspoon salt
Crispy Tofu Tacos
- 16 ounces extra firm tofu
- 2 tablespoons corn starch
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 6 flour tortillas or 8 corn tortillas
Slaw
- 2 cups purple cabbage chopped
- 1 small Granny Smith apple cut into matchsticks
- Juice from 1/2 lime
Instructions
- Prepare the tofu for frying by draining the tofu, and placing it on a clean kitchen towel on top of a plate or other flat surface. Wrap the towel over the tofu, and place another plate on top. Place a heavy object, such as cans or a book, over the top plate, and let sit for 30 minutes to press excess water out of tofu.
- Combine all chimichurri ingredients in a blender, and blend until smooth.
- Make the slaw by combining cabbage, apple, and lime juice, and tossing until combined.
- Cut tofu into 1 inch cubes. Toss tofu in corn starch until evenly coated. Sprinkle cumin, chili powder, and salt over tofu and toss until evenly distributed. Meanwhile, heat vegetable oil over medium high heat in a large skillet.
- Fry tofu until well brown and crispy on all sides, about 7-10 minutes. Remove fried tofu and place on a paper towel lined plate.
- Assemble tacos by spooning tofu, chimichurri, and slaw into tortillas. Enjoy!
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