Avocado Grilled Tofu Tacos

These avocado grilled tofu tacos are fresh, flavorful, and super satisfying.

The tofu gets golden and crispy, the avocado is creamy, and the toppings add crunch and tang.

It’s one of those meals that feels light but filling at the same time.

Great for a quick weeknight dinner or to impress someone who swears they don’t like tofu (they will after this).

Why I Love This Recipe

I first made these after a trip to Austin where I tried a grilled tofu taco that completely changed my opinion on tofu. I came home and recreated it with a few twists, and it became a weekly go-to.

• The tofu gets super crispy with just a little oil
• The avocado makes everything creamy without needing cheese
• You get fresh crunch from slaw + bright flavor from lime
• It’s plant-based but filling, and doesn’t feel like “health food”
• Everything comes together fast—less than 30 minutes!

Makes: 4 servings (2 tacos each)
Time: 25 minutes

What You’ll Need

• 1 (14 oz) block extra firm tofu, pressed and cut into ½-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 avocado, sliced
• 1 cup shredded red cabbage
• 2 tablespoons chopped cilantro
• 1 tablespoon lime juice
• ½ tablespoon honey or agave
• 8 small corn tortillas
• Optional: chipotle mayo or hot sauce for drizzling
• Lime wedges for serving

Pro Tips

• Press the tofu well! If you skip this step, it won’t crisp up right.
• Use a non-stick or well-oiled pan so the tofu doesn’t stick.
• Warm the tortillas right before serving to make them flexible.
• Taste the slaw mix before serving and adjust the lime/honey if needed.
• Serve everything right away—avocado browns fast.

Tools You’ll Need

• Non-stick skillet or grill pan
• Cutting board and knife
• Tofu press or clean towel and heavy pan
• Mixing bowl
• Tongs or spatula

Substitutions and Variations

• Swap tofu for tempeh or grilled mushrooms
• Use flour tortillas if you prefer
• Add black beans or grilled corn for more filling
• Make it spicy with jalapeño slices or spicy mayo
• Leave out the honey/agave for a sugar-free version

Make Ahead Tips

• Tofu can be pressed and marinated up to 1 day in advance
• Red cabbage slaw holds well for 2 days in the fridge
• Slice avocado last minute to avoid browning

Recipe + Instructions

Step 1: Press and Cube the Tofu

Take 1 (14 oz) block of extra firm tofu and press it for at least 10 minutes using a tofu press or by wrapping it in a clean towel and placing something heavy on top. Once pressed, cut it into ½-inch cubes.

Step 2: Season the Tofu

In a mixing bowl, toss tofu cubes with 1 tablespoon olive oil, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper until evenly coated.

Step 3: Grill or Sauté the Tofu

Heat a non-stick skillet or grill pan over medium heat. Add the tofu and cook for 10-12 minutes, flipping occasionally, until all sides are golden and crispy.

Step 4: Make the Slaw

In a bowl, mix 1 cup shredded red cabbage, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, and ½ tablespoon honey or agave. Toss well and let sit to soften slightly.

Step 5: Warm the Tortillas

Warm 8 small corn tortillas in a dry skillet for 30 seconds per side or microwave them wrapped in a damp towel for 30 seconds.

Step 6: Assemble the Tacos

Fill each tortilla with a few spoonfuls of crispy tofu, a slice or two of avocado, a scoop of slaw, and a sprinkle of cilantro. Drizzle with chipotle mayo if using. Serve with lime wedges.

Leftovers & Storage

• Store tofu, slaw, and tortillas separately
• Tofu will keep 3 days in the fridge
• Reheat tofu in a pan or air fryer to bring back the crisp
• Don’t store assembled tacos—they get soggy

Macros (Per Serving – 2 tacos)

Calories: 330
Protein: 14g
Carbs: 28g
Fat: 18g
(Figures are approximate and will vary depending on toppings used)

Why This Recipe Works (Quick Science)

Tofu is basically a sponge—it soaks up flavor and crisps up when the water’s pressed out. Using a little oil and the right seasoning helps get that golden crust. Avocado adds creaminess without dairy. The acidity in the slaw balances the richness of the tofu and avocado. It’s all about contrast—crispy + creamy + tangy.

Common Mistakes

• Not pressing the tofu enough = soggy texture
• Overcrowding the pan = tofu won’t crisp up
• Using cold tortillas = they crack and break
• Skipping the slaw = you lose the crunch and tangy bite

What to Serve With

• Mexican street corn (elote)
• Cilantro lime rice
• Chips and guac
• A light tomato-cucumber salad
• Sparkling lime water or agua fresca

FAQ

Can I bake the tofu instead?
Yes! Bake at 400°F for 25 minutes, flipping halfway.

Can I make it gluten-free?
It already is—just double-check any sauces or tortillas you use.

What if I don’t have smoked paprika?
Try chili powder or cumin for a similar vibe.

Can I add cheese?
Of course! Crumbled cotija or shredded jack works great.

Final Thoughts

If you’re looking for a plant-based taco that’s fresh, flavorful, and super simple—this is the one. It’s fast enough for busy nights but delicious enough to make again and again. Give it a go, then come back and tell me what you think or what you added to make it your own.