vegan tofu tacos

These delicious tacos are so yummy I decided to make them the first recipe I create on my blog. I absolutely love Mexican food and I am always making different variations of tacos and fajitas based on loads of recipes I have found online but this combination has to be my all time favourite. They are the best plant-based tacos I have ever eaten.


They are made with crispy and chewy barbecue tofu, smokey cauliflower and can be topped with any of your favourite toppings. I love that they are so versatile! I went for shredded lettuce, avocado, chillis, coriander and the queen of toppings: Cashew Sour Cream which is well worth the extra time preparing, I promise you! You will need a high speed blender but it is so simple to make, you just have to remember to soak the cashews a couple of hours ahead of time.

I used shop bought corn tortillas for this recipe but you can use taco shells or flour tortillas if you like. Baby approved. She didn’t get a taste , but she definitley liked the smell of them! I felt a bit bad teasing her for this photo so I gave her some dog treats instead.


See recipe at the bottom of the page for full instructions and measurements.

Start by crumbling the block of tofu into a mixing bowl, no need to press the tofu first. You can use your fingers or a fork if you prefer. Then add the onion powder, garlic powder, cumin, smoked paprika, cayenne pepper, syrup, soy sauce, olive oil and barbecue sauce. Mix it all together until the tofu is well coated. Spread mixture out onto a lined baking sheet and bake until crispy and golden brown.

Meanwhile, sauté the onions until starting to caramelize then add the garlic, red pepper, slices of cauliflower and spices. Stir everything to make sure it is well mixed and properly coated in all the spices, then add the tomatoes and lime juice. Let cook and reduce until the sauce is thick and rich and the cauliflower is soft.

Heat up the tortillas using your preferred method. I like to mix it up, but this time I cooked them in the frying pan with a little bit of sunflower oil for extra deliciousness. For a healthier option stick them in the oven wrapped in foil on the shelf under the tofu.

Finally, assemble your tacos with the cauliflower mixture, the crumbly tofu pieces and then your chosen toppings and drizzle with creamy delicious Cashew Sour Cream if you are using. This recipe made 12 small tacos, perfect for a group or you can make for 2 and save some leftovers. The tofu and cauliflower will keep well in the fridge for a couple of days. To be honest my boyfriend and I ate them all in one sitting when I made these on Sunday because they were so good.




  • 400g block of firm tofu
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper (add more if you like it spicy or less if you prefer it mild!)
  • 1 tbsp agave syrup or maple syrup
  • 2 tbsp soy sauce or tamari
  • 1 tbsp extra virgin olive oil
  • 1 tbsp barbecue sauce


  • 1 tbsp extra virgin olive oil
  • 1 red or white onion, sliced
  • 2 cloves of garlic, minced
  • 1 red bell pepper, sliced
  • 1/2 large cauliflower (about 500g), broken into florets and sliced
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper (add more if you like it spicy or less if you prefer it mild!)
  • 400g tinned tomatoes or passata
  • 1/2 lime juice
  • salt and pepper to taste


  • 8-12 corn tortillas


  • cashew sour cream
  • avocado / guacamole
  • shredded lettuce
  • diced tomatoes or salsa
  • coriander
  • chillis or jalepenos


  1. Preheat the oven to 180°C (350°F)
  2. Crumble tofu into a mixing bowl using your fingers, or mash with a fork. Sprinkle over the onion powder, garlic powder, cumin, smoked paprika, cayenne pepper and add the syrup, soy sauce, olive oil and barbecue sauce and stir to fully combine so all of the tofu is coated. Spread the mixture evenly over a baking sheet lined with baking paper. Bake in oven for about 20 minutes until golden brown, take care not to let it burn. Take it out of the oven halfway through and stir it up with a spatula making sure all the bits get turned over.
  3. Meanwhile, heat the olive oil to a large frying pan over a medium heat. Add the onion and sauté for 5 minutes. Add the garlic and red pepper, then give it a good stir. Add the sliced cauliflower, give it another good stir. Then add the smoked paprika, cumin and cayenne pepper, stir and cook for another 5 minutes until the cauliflower starts to soften. Add the tinned tomatoes and lime juice and bring to a simmer, stirring occasionlly. After about 20 minutes it should have reduced and thickened into a rich sauce and the cauliflower should be soft.
  4. Prepare tortillas and any extra toppings you have chosen.
  5. To serve divide the cauliflower mixture and tofu pieces between the tortillas and add your toppings. Enjoy!

Did you make this recipe? Leave your feedback in the comments below or tag @indiladybaby on Instagram and hashtag #indiladybaby


  1. These tacos look absolutely delicious! I usually use store-bought vegan sour cream, but I did see your recipe. I may just have to give it a whirl.

    Liked by 1 person

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