Crispy Tofu Tacos – LETE ACTIVE
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Crispy Tofu Tacos

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Crispy Tofu Tacos



  • 1/2 cup cashews
  • 1/2 cup water
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/4 tsp sea salt


  • 450 g tofu
  • 1 tbsp coconut oil
  • 2 tbsp soy sauce
  • 1/8 tsp sea salt


  • 6 tortillas
  • 1/8 white cabbage
  • 1/8 red cabbage
  • 1 carrot
  • 1/2 cup coriander
  • 1 spring onion
  • 1 chilli (optional)
  • 2 limes


  1. To make the mayo, blend all ingredients together, then place in the fridge to chill and thicken.

  2. To make the tofu, drain, press with paper towels, and cube.
  3. Melt coconut oil on high, then fry until crispy and golden.
  4. While the tofu cooks, finely slice the vegetables.
  5. Take the tofu off the heat, then add soy sauce/tamari and salt and squeeze a few drops of lime juice over the cubes.
  6. To assemble, spread the mayo on the tortillas, add the vegetables and tofu, top with coriander and an extra drizzle of mayo and squeeze the fresh lime slices over the top.


  • I also love adding chilli in to the pan with the tofu for extra spice!
  • Try these with a smear of avo spread on the taco too, or sliced on the top. I also tried adding some white miso to the mayo, which is was beyond delicious.
  • For your tofu, you can make it even more crispy by doing the following additional steps. These do take a bit longer, but definitely worth a try if you’re deciding to make tofu a regular part of your routine:
    • When pressing the tofu, put a heavy pan on top, and leave it to press for 30 minutes – this takes even more moisture out.
    • After pressing, try freezing your tofu pieces – once you defrost them (be sure to pour off the water that comes from defrosting), they become uncannily even more like chicken in texture – almost stringy. 
    • You can also try baking your tofu – 20-30 minutes at 180°C (355°F), for an even crispier experience. If you do this, add your soy sauce, salt, and melted coconut oil and toss, before placing in the oven. 
    • If you want a true KFC style experience, you can even sprinkle over some cornflour before baking as above.
    • If you’re doing all this – the extra long press, freeze, cornflour, and bake – you might like to do a few packs at a time. Your crispy tofu will then last up to 5 days in the fridge, ready to add to these tacos, as well as any other recipes you’ve got planned (stir-fries, curries, salads, sushi – anything!).
  • Soy free: To make these soy free, you can use chickpea tofu.

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