Blackened Tofu Tacos

blackened tofu tacos Entree
Blackened Tofu Tacos
  • Prep 15 min
  • Total 20 min
  • Servings 8

Mildly spicy, blackened tofu is tucked on top of a sweet coleslaw and covered with an easy fire-roasted salsa for a quick, tasty, and healthy dinner! MORE+ LESS-

Updated March 8, 2017
Old El Paso
Make with
Old El Paso


package (14 oz) extra-firm tofu
package (1 oz) Old El Paso™ taco seasoning mix
1 1/2
tablespoons dried oregano (or 3/4 tbsp oregano powder)
box (4.6 oz) Old El Paso™ Taco Shells
cup cauliflower florets, cut into very small crumbles
tablespoon plain greek yogurt or sour cream
tablespoon mayonnaise
lime, juiced
tablespoon scallions, sliced thin
can (14 oz) Muir Glen™ Organic Tomatoes Fire Roasted
purple onion
cup cilantro
Salt and pepper to taste
Olive oil
Grated sharp cheddar cheese for topping


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  • 1
    Remove the tofu from the package, drain it, and cut it into bite-sized cubes.
  • 2
    Prepare spice mixture by adding 1-1/2 tbsp dried oregano or 3/4 tbsp oregano powder to the packet of Old El Paso™ Taco Seasoning. Stir together until well combined.
  • 3
    Dip the tofu cubes into the spice mixture.
  • 4
    In a non-stick grill pan or large skillet, heat 4-5 tbsp of oil to medium-high heat. Add tofu to the hot oil and cook for 1-2 minutes on each side, until the spice mixture is black and crispy. You don't want to actually burn the tofu, but the oregano in the recipe turns a dark shade of green-black, and gives the tofu its final blackened look and flavor.
  • 5
    To make the Cauliflower Coleslaw: In a small bowl, mix together the cauliflower crumbles, greek yogurt, mayonnaise, lime juice, and scallions. Salt and pepper to taste.
  • 6
    To make the Fire-Roasted Pantry Salsa: In a blender, combine the tomatoes, onion, and cilantro. Blend until pureed. Salt and pepper to taste.
  • 7
    In taco shells, layer Cauliflower Coleslaw, tofu, Fire-Roasted Salsa. Top with cheese and enjoy!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Go vegetarian tonight! Turn tofu into a super-quick, super tasty dinner with this absurdly easy recipe. When my house full of picky eaters stands around the stove and begs for a bite of tofu, I know something has been done right. That situation is exactly what arose today as I cooked up a bunch of tofu tacos. This recipe for Blackened Tofu Tacos is surprisingly snappy and it makes your house smell so good, you'll want to lick the walls. Here's how to make the magic happen at your house. You'll need a package of Old El Paso™ Taco Seasoning and a box of Old El Paso™ White Corn Taco Shells. We always crisp our shells in a hot oven for a few minutes, just to get that extra fresh flavor and crunch. And, you'll need a block of Extra Firm Tofu. A lot of tofu recipes call for some marinating before hand to give the tofu a deep, intense flavor. This recipe, with is heavy coat of spices, doesn't need any preparation. Just pull the tofu from the package, drain it, and cut it into bite-sized cubes. After a few minutes of cooking the tofu, you might think you're done because the spiced mixture on the tofu is turning dark, but make sure you allow it to cook until the spices are crispy. Add a little more oil, if needed, to fry the spices into crisped perfection. Serve your tofu tucked into tacos with a sweet coleslaw, and a zesty fireroasted pantry salsa, a bit of sharp cheddar cheese, and a heart full of gold.
  • If you liked this recipe, you might be on your way to becoming a tofu fan! Here are more recipes to try!

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