Grilled Baja Tofu Tacos + Red Cabbage Slaw
Baja-style tofu tacos feature meaty pieces of tofu grilled to perfection and topped with a zesty red cabbage slaw and creamy chipotle sauce for a deliciously healthy and easy lunch or dinner! This 30-minute meal is a perfect, easy weekday night recipe the whole family will love.
These vegan grilled tofu tacos are essentially simple and drool-worthy!
Trust me when I say you’re going to be in for an incredibly delicious version of this otherwise typically non-vegan recipe. You won’t miss a thing here, as they are light but filling and extremely satisfying in flavor and texture!
I also highly recommend adding a little pico de gallo (not shown) overtop. It will add a whole ‘nother level of yum!
How To Make Baja Tofu Tacos
Start by marinating the tofu in a simple cumin-lime marinade.
Grilling the tofu is easy. Just be sure to have plenty of oil on the grill and cook each side for 3 – 4 minutes. That should be enough to get those golden grill marks and heat the tofu through, removing much of the excess moisture while retaining the added flavors.
While the tofu soaks up the flavors, prepare the red cabbage slaw. You can also make the slaw a day or two ahead and store it in the refrigerator until ready to eat. I find it to be superb after it has sat for a while.
If you are in a pinch or don’t want to make the slaw, plain cabbage will work just fine too. I’ve had these tacos with both the cabbage slaw and plain cabbage, both ways are great!
Once ready, layer your Baja-style tofu tacos with the red cabbage slaw. To add a final touch, I topped them with my Chipotle Tahini Sauce. It is super easy to make and uses tahini as the base. Finally, as mentioned above, serving with pico de gallo is a delicious addition and highly recommended!
More Easy Tofu Recipes!
Tofu is versatile and a great source of protein in a vegan diet. For more ideas on how to use tofu, take a look at these other recipes!
- Vegan Tofu Poke Bowl
- Teriyaki Tofu-Tempeh Casserole
- Tofu Miso Noodle Soup
- See all Tofu recipes on TSV!
If you try this easy tofu recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintGRILLED BAJA TOFU TACOS + RED CABBAGE SLAW
Grilled Baja Tofu Tacos topped with a zesty red cabbage slaw and creamy chipotle sauce is so easy and delicious!
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 minutes
- Yield: Serves 2 – 3 1x
- Category: Entree
- Method: grill
- Cuisine: Vegan
Ingredients
Tofu + Marinade
- 1 (14 ounce) package non-gmo firm or extra-firm tofu, pressed
- 1/4 cup fresh lime juice, about 2 large limes
- 1 teaspoon cumin
- pinch of mineral salt
Red Cabbage Slaw
- 1/2 small red cabbage, thinly sliced
- 3 tablespoons apple cider or red wine vinegar
- 1/4 cup cilantro, chopped
- pinch of mineral salt
To Serve
- 6 corn tortillas, to serve
- chipotle tahini sauce (recipe), to serve
- pico de gallo, to serve (optional)
- limes wedges, to serve
Instructions
Press tofu: Drain tofu, place block on its side and cut in half lengthwise. With halves still together, place tofu flat and cut into thirds on its longest side. You will get six pieces. Place tofu between a double folded kitchen towel and add a heavy book or pot over top to remove excess moisture. Let sit while you prepare the marinade.
Marinate: In a small/medium size baking dish or pan (I used a loaf pan), mix together the lime juice, cumin and salt. Place tofu in mixture and marinate for at least 30 min, and up to 24 hours.
Cabbage slaw: In a medium size mixing bowl, add the cabbage, vinegar, cilantro and salt, mix well and give a toss every now and then. Let set at least 10 min. Making it ahead a day or two is also great!
Grill tofu: Heat grill over medium to medium-high heat. Add enough oil to generously coat the side of the griddle you’ll be using, about two tablespoons. Add a drop of water to the griddle, if it sizzles it’s ready. Place tofu on griddle, cook 3 – 4 minutes per side, or until you get nice grill marks. It helps to press the tofu with the back of a spatula to release excess liquids and aid in grill marks. Once done, set aside.
Serve: Warm tortillas over medium-low heat on a gas or electric burner. Layer each tortilla with on piece tofu, red cabbage slaw and chipotle sauce. Top with optional pico de gallo and a squeeze of lime.
Serves 2 – 3
Notes
Don’t be shy with the toppings. Pile them as high as you like!
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These are fantastic – after a recent diet change, this scratches the taco itch while being gluten free, dairy free and vegetarian (vegan)! My husband loved them too – highly recommend!
All the Mexican flavors here…the grilled tofu…I’m obsessed!! I could never eat too many tacos. Topped with guac, of course!