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Vegan tofu tacos with mushrooms and guacamole on a tiled table next to hot sauce.

Vegan Tofu Tacos

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  • Author:
  • Prep Time: 10 mins
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: About 8 tacos 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Tex-Mex
  • Diet: Vegan


These vegan tofu tacos with garlicky mushrooms and guacamole are a satisfying and easy-to-make weeknight meal.



For the Tacos

  • One 14-ounce block extra firm tofu
  • About 4 tablespoons neutral cooking oil, like avocado, refined coconut, or organic canola
  • 12 ounces cremini mushrooms, trimmed and thinly sliced
  • 3/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 2 medium garlic cloves, crushed or finely minced
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 8 taco-size corn tortillas, warmed (see note below)

For the Guacamole

  • 2 ripe avocados, pitted and peeled
  • 1 medium vine tomato, finely diced
  • 2 tablespoons finely diced red onion
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • 1 tablespoon finely minced cilantro


  1. Drain the tofu and gently press the block between your palms to squeeze out some of the water. Place on a plate then top tofu with another plate or cutting board and weigh it down with something heavy (like a couple of cans) to squeeze out as much water as possible (or use a tofu press if you have one). Let stand for 15 to 30 minutes, periodically draining off the excess water that pools in the plate.
  2. Meanwhile, heat a large skillet over medium-high heat and add 2 tablespoons of oil. Add the mushrooms with 1/4 teaspoon salt and a few grinds of pepper. Cook until softened and golden brown, 8 to 10 minutes, stirring occasionally. In the last 30 seconds of cooking, stir in 2 pressed/minced garlic cloves. Set the mushrooms aside and reserve the skillet.
  3. While the mushrooms are cooking, make the tofu spice blend. In a small bowl, mix together 3/4 teaspoon garlic powder, 3/4 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon salt, and a few grinds of pepper.
  4. Cut the tofu into 8 slabs. Arrange in a single layer on the cutting board and sprinkle one side with half of the spice blend.
  5. Heat the remaining 2 tablespoons of oil in the reserved skillet over medium-high heat. Add the tofu in a single layer, seasoned side down. Season the other side with the remaining spice blend. Cook for about 8 minutes, until the underside is nicely browned, then flip and brown the other side.
  6. Lastly, make the guacamole. In a medium shallow bowl, mash 2 avocados with a fork until smooth. Then add 1 diced tomato, 2 tablespoons diced red onion, 2 tablespoons lime juice, 1 tablespoon minced cilantro, and 1/4 teaspoon salt. Stir to combine. Taste and adjust the seasonings, if needed.
  7. To serve, cut the tofu slabs in half lengthwise, creating 16 batons total. Divide the guac among the tortillas and top with the mushrooms and tofu. Garnish with extra cilantro and a squeeze of lime.


For a gas stove, warm tortillas one at a time directly on the grates over medium-low heat until warmed through and charred in spots, 30 to 60 seconds per side. For an electric stove, warm one at a time in a heavy-bottomed skillet (like cast iron) over medium-high heat.


  • Serving Size: 2 tacos
  • Calories: 500
  • Carbohydrates: 36.3 g
  • Fiber: 11.4 g
  • Protein: 15.2 g
Tofu with tomatoes.

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