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tacos with slaw in tortillas

Tofu Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Alexis Joseph
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour
  • Yield: 3 servings 1x
  • Category: Main Meal
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


Change the tofu game with these delicious Zesty Sheet Pan Tofu Tacos with Peach Kale Slaw! A fresh, flavorful, wholesome meal the entire family will devour. Vegan + gluten-free.


Units Scale
  • 1-15.5oz pkg extra firm tofu, drained and pressed
  • 1 tbsp avocado oil (or high heat oil of choice)
  • 2 tbsp lime juice
  • 2 tbsp soy sauce (sub tamari for gluten-free)
  • 2 tsp chili powder
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1/4 tsp fine sea salt
  • 1 tbsp cornstarch
  • 2 bell peppers, sliced
  • 1/2 red onion, sliced
  • Small corn tortillas, for serving

For the slaw:

  • 1 cup kale, finely chopped
  • 2 cups red cabbage, finely shredded
  • 1/4 cup cilantro, chopped
  • 1 ripe peach, thinly sliced (can sub pear/apple seasonally)
  • 1/4 tsp fine sea salt, to taste
  • 1 tbsp apple cider vinegar


  1. Preheat oven to 425F. Line a large baking sheet with parchment paper and spray with cooking spray.
  2. Cut pressed tofu into 1-inch squares. In a medium bowl, stir together oil, lime juice, soy sauce, spices, salt, and cornstarch. Add tofu and stir to coat. Let sit for 10 minutes while oven preheats.
  3. Meanwhile, make slaw by placing kale and a pinch of salt in a medium bowl. Use your hands to massage kale until softened. Add cabbage, cilantro, peach, another pinch of salt, and apple cider vinegar, tossing to combine. Set aside.
  4. Place tofu, peppers, and onion in a single layer on baking sheet. Spray everything with cooking spray and season peppers and onions with salt and pepper. Bake for 35 minutes, tossing halfway through.
  5. To serve, layer the tofu, peppers and onions, slaw, and optional salsa and guacamole in warmed tortillas.