Y’all know tacos are one of my favorite foods. I could truly eat tacos, guacamole, and salsa every single day. These Buffalo Tofu Tacos are such a fun way to switch it up! They’re gluten free, vegan, and super delicious.
You may enjoy these tacos with:
The Method
Before we start making the buffalo tofu tacos, there are two things we need to do first.
- Soak the cashews. I usually just heat water in my tea kettle, add the cashews to a bowl, then cover in the hot water. Let them soak for 30 minutes!
- Press the tofu. If you have a handy dandy tofu press, use that! If not, simply remove the tofu from the package and place on a plate. Carefully stack a few plates on top to weigh it down. Leave for 20 minutes to drain, then pat dry with a paper towel.
Now that you’ve finished those two preparation steps. Let’s get started!
Make the Ranch Dressing
The ranch for these buffalo tofu tacos is as easy as throwing everything in the food processor or a high speed blender! Blend it until it’s smooth and creamy. Adjust salt and lemon juice to taste.
Buffalo Tofu Bites
Once tofu has drained and been pat dry, cube it into bite size pieces. In a medium mixing bowl, combine corn starch, salt, and garlic powder. Then, toss the tofu cubes in that so they’re equally coated.
Heat a skillet over medium heat with 2 tbsp avocado oil or other neutral tasting oil. Once the skillet has heated up completely, add the tofu in batches! Cook on each side until you have crispy little golden nuggets of tofu. Then transfer to a paper towel lined plate. Repeat until all the tofu is done, adding extra oil to the pan if needed.
Pro Tip: Use the time while the tofu is cooking to prepare the toppings! Shred the cabbage, dice tomatoes and onions, chop cilantro, and prepare lime wedges.
Next, toss the tofu with plenty of buffalo sauce. I love to use Frank’s Red Hot Buffalo Sauce.
Assembly
Finally, time to assemble the buffalo tofu tacos! Since we are using corn tortillas, it’s very important to toast them with a little oil in the skillet. This really helps the tortillas from falling apart!
Simply heat a skillet over medium heat with a just a touch of oil. Then add tortillas 2-3 at a time and toast for about 30 seconds to a minute on each side. They should still be soft, but the integrity of the tortilla will be better.
Once the tortillas are done, add a few pieces of tofu to each tortilla, mix the cabbage with ranch dressing and top the tofu with that. Then add diced onions, tomatoes, cilantro, and a squeeze of lime.
Serve and enjoy!
I hope you enjoy this recipe! If you decide to make it, be sure to post a picture on Instagram using #SNGeats
Buffalo Tofu Tacos
Ingredients
Ranch Dressing
- 1/2 cup raw cashews soaked in hot water for 30 minutes
- 1/2 cup dairy free milk plain, unsweetened
- 2-3 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2-1 tsp dill
- 1/2 tsp dried parsley
- sea salt to taste
Buffalo Tofu Tacos
- 8 corn tortillas
- 1 block tofu firm or extra firm
- 2 tbsp avocado oil
- 1/3 cup cornstarch
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- buffalo sauce to taste
Toppings
- lime wedges
- tomatoes diced
- cilantro
- onions diced
- 1 cup red cabbage shredded
- vegan ranch dressing (recipe below)
Instructions
Preparation and Cooking
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First, soak your cashews in hot water for 30 minutes.
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Next, press the tofu. You can use a tofu press if you have one. If not, simply remove the tofu from the packaging, set on a plate and stack several plates or bowls on top to weigh it down. Just enough pressure that the excess liquid starts to drain from the tofu. Leave it for about 20 minutes!
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Now we make the ranch dressing! Drain the cashews and add to a high speed blender or food processor. Add 1/2 cup plain almond milk (or other dairy free milk), 2 tbsp lemon juice, garlic powder, onion powder and 1/4 tsp salt. Blend on high until the mixture is completely smooth. If it's too dry, add extra nut milk 1 tbsp at a time. Taste and add extra salt if needed. Next add the dill and parsley and pulse a few more times until everything is combined. Adjust with more lemon juice or extra salt if you need to.
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The tofu should be ready to go now. Remove from plate and pat dry with a paper towel. Cube tofu into bite size pieces. Heat a skillet over medium heat with 2 tbsp avocado oil.
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In a medium mixing bowl, combine 1/3 cup cornstarch, 1/2 tsp garlic powder, and 1/2 tsp salt. Add the tofu and toss to make sure each cube is evenly coated.
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Once the skillet is hot, add half of the tofu to the hot skillet so that none of the pieces are touching. Check it after about a minute and if it's golden brown, flip the tofu. Continue cooking on each side until you've got nice golden brown cubes of tofu. Once those are done, remove from skillet, add the rest of the tofu and repeat. Place finished tofu on a paper towel lined plate so that it can drain any excess oil.
Assembly
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Heat a skillet over medium heat to warm the tortillas in. Once its hot, add a drizzle of avocado oil or olive oil and add two or three tortillas at a time, ensuring each one is fully touching the skillet. Toast for just about 30 seconds on each side, until they're nice and warm. Remove and set aside for assembly.
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Toss tofu cubes generously in store bought buffalo sauce, until they're all fully coated.
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Shred the red cabbage and toss in the ranch dressing.
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Assemble the tacos by adding a few of the buffalo tofu cubes to each tortilla. Top with ranch cabbage slaw, diced onions, diced tomatoes, cilantro, and a squeeze of lime.
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Enjoy!
