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    Recipes » Recipes » Lunch & Dinner

    Vegan Tofu Fish Tacos (GF)

    Last updated - July 14, 2021; Published - June 25, 2018 By Rhian Williams 6 Comments

    Jump to Recipe Print Recipe
    Photo of four tortillas stuffed with crispy tofu, mango, tomato, cucumber and lettuce on a blue plate

    These Vegan Tofu Fish Tacos are super crispy, full of flavour and packed with veggies! They make the perfect quick yet filling plant-based dinner.

    Photo of four tortillas stuffed with crispy tofu, mango, tomato, cucumber and lettuce on a blue plate

    How to make these Vegan Tofu Fish Tacos

    These tacos start off in a similar way to my Tofu Fajitas - by marinating the tofu in a kaleidoscopic mixture of spices:

    • warming cumin
    • smoky paprika
    • earthy oregano
    • fiery cayenne
    • aromatic lime

    Photo of several rectangular cubes of white tofu marinading in spices and herbs in a glass mixing bowl

    Tip: You should then leave the tofu to marinate for at least 10 minutes, but you can cover it and leave it in the fridge for up to a day.

    You can just fry the tofu by itself, but to really take it to the next level, I definitely recommend coating the tofu in cornflour (cornstarch).

    Coating it in cornflour not only means it's naturally gluten-free, but also makes it much crispier than when using normal flour. Instead of deep-frying or shallow-frying (which still requires quite a bit of oil), this tofu can be pan-fried in just a small amount of oil.

    Photo of several pieces of crispy tofu on a white plate

    This means you’ll still get an irresistibly golden brown, crispy exterior and a tender, juicy interior, but it's still relatively healthy and won't leave you feeling terrible afterwards!

    Photo of four tortillas stuffed with crispy tofu, mango, tomato, cucumber and lettuce on a blue plate

    Once the tofu's done, all that's left to do is load up your tortillas with whatever you like - I recommend:

    • lettuce
    • mango salsa
    • avocado
    • vegan mayonnaise (or garlic herb dip)!

    Photo of four tortillas stuffed with crispy tofu, mango, tomato, cucumber and lettuce on a blue plate

    More vegan Mexican recipes:

    • Stretchy Melty Cheese Nachos
    • Mexican Tofu Scramble
    • Vegan White Bean Queso
    • Tofu Fajitas
    • Stretchy Melty Cheese Quesadillas
    • Easy Cheat Horchata
    • Mushroom Tacos

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Photo of four tortillas stuffed with crispy tofu, mango, tomato, cucumber and lettuce on a blue plate

    Vegan Tofu Fish Tacos (GF)

    These Vegan Tofu Fish Tacos are super crispy, full of flavour and packed with veggies! 
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Keyword: vegan fish tacos, vegan tofu tacos
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 223kcal
    Author: Rhian Williams

    Ingredients

    For the tofu:

    • Juice of ½ lime
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked or sweet paprika
    • 1 teaspoon dried oregano
    • Pinch cayenne chilli pepper to taste
    • Salt + pepper to taste
    • 400 g (14 oz) firm tofu
    • 6 tablespoons cornflour (cornstarch)
    • 3 tablespoons vegetable or rapeseed oil

    To serve (suggestions):

    • Small tortillas (gluten-free if necessary)
    • Lettuce, shredded
    • Mango salsa
    • Avocado
    • Vegan mayonnaise *

    Instructions

    For the tofu:

    • Place the lime juice, cumin, paprika, oregano, cayenne and salt + pepper in a large bowl and mix well
    • Drain and rinse the tofu, then pat dry with a paper towel
    • Cut into small rectangular cubes
    • Add to the bowl with the seasonings and mix well, ensuring every piece is evenly covered
    • Leave to marinate for at least 10 minutes, or cover and keep in the fridge for up to 24 hours
    • Place the cornflour in a large bowl, take a cube of tofu, coat it in the flour and place on a plate
 
    • Repeat for the rest of the tofu, adding extra cornflour if necessary

    • Heat up the oil in a frying pan until hot
    • Once the oil is hot, keep it on a medium heat and add the cornflour-coated tofu
    • Fry for a few minutes on each side, turning over halfway through (it's easiest to do this using chopsticks). Cook it until it’s crispy and lightly browned, but be careful not to overcook, otherwise it’ll become tough

    • Transfer the cooked tofu onto a plate lined with kitchen paper (to drain away the excess oil)
    • Keeps well covered in the fridge for up to a couple of days - reheat in a dry frying pan (store the filling and tortillas separately)

    To serve:

    • Serve the tofu with tortillas stuffed with desired ingredients and drizzle over vegan mayonnaise, if desired

    Notes

    *Or garlic herb dip
    Nutrition Facts
    Vegan Tofu Fish Tacos (GF)
    Amount Per Serving
    Calories 223 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 9g45%
    Sodium 6mg0%
    Potassium 8mg0%
    Carbohydrates 13g4%
    Fiber 1g4%
    Protein 9g18%
    Calcium 138mg14%
    Iron 1.8mg10%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Marly

      June 28, 2018 at 2:31 am

      5 stars
      These look amazing and love that the crispy tofu is healthy!

      Reply
      • Rhian Williams

        June 28, 2018 at 7:30 am

        Thank you so much!

    2. Janet Paula

      June 28, 2018 at 3:07 pm

      Hi, I need help now. I decided to make this today but didn't read the directions correctly. So, I added the 6 tablespoons of cornflour (I used arrowroot) and 3 tablespoons of oil to the spice mixture and marinated the tofu in it. My question is: Should I just try frying it without adding extra oil or more coating or use more oil or can I bake it and at what degrees
      I guess it's not going to be my skipped lunch but my early dinner, ha, ha.

      Reply
      • Rhian Williams

        June 29, 2018 at 3:51 am

        Just sent you an email because it seems time pressured!

    3. Amy

      September 08, 2018 at 1:50 am

      5 stars
      I made these and they were excellent. I put them in tacos with shredded radish, cabbage, beans, cilantro, green onion, and chipotle mayo for a very satisfying fake fish taco dinner. Thank you for the great recipe!

      Reply
      • Rhian Williams

        September 10, 2018 at 4:04 pm

        Thank you so much, so happy to hear you liked them!

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    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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