Grilled Tofu Tacos
featured in Grilled vs. Fried Baja Tofu Tacos
If you love fish tacos, you’ll also love this vegetarian version that uses grilled tofu in place of fish. Paired with grilled pineapple salsa and topped with avocado, eating these tacos is like taking a bite out of summer. We recommend freezing the pressed tofu before marinating to give it a meatier texture.
Tasty Team
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
15 minutes
15 min
Cook Time
45 minutes
45 min
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
15 minutes
15 min
Cook Time
45 minutes
45 min
Ingredients
for 8 Tacos
Grilled Tofu
- 1 package extra firm tofu, drained and pressed
- ¼ cup lime juice (60 mL)
- 1 tablespoon lime zest, from 2 limes
- 1 ½ tablespoons soy sauce
- 1 ½ teaspoons chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 2 tablespoons brown sugar
- ½ teaspoon kosher salt
- 1 tablespoon canola oil, plus more for greasing
Grilled Pineapple Salsa
- ½ medium pineapple, cored and cut 1/2 in (1.24 cm)
- ½ medium white onion, diced
- 1 large jalapeño, seeded and minced
- 1 clove garlic, minced
- ½ cup fresh cilantro (20 g), chopped
- 1 teaspoon kosher salt
- ½ lime, juiced
For serving
- 8 flour tortillas
- 1 avocado, pitted, peeled, and thinly sliced
- lime wedge
Nutrition Info
- Calories 210
- Fat 7g
- Carbs 29g
- Fiber 12g
- Sugar 3g
- Protein 6g
Estimated values based on one serving size.
Preparation
- Set the pressed tofu on a baking sheet and freeze for at least 4 hours, up to overnight. Let thaw completely, then cut into ½-inch-thick slabs. (Freezing is optional, but will give the tofu a meatier texture.)
- In a wide, shallow dish, whisk together the lime juice and zest, soy sauce, chili powder, cumin, coriander, brown sugar, salt, and canola oil.
- Add the tofu to the marinade and turn to coat. Cover and refrigerate for 30–60 minutes, flipping once halfway through.
- While the tofu is marinating, make the grilled pineapple salsa. Brush a grill pan with canola oil and heat over high heat until just smoking. Working in batches, add the pineapple to the hot pan and cook undisturbed for 5–6 minutes, until distinct grill marks appear and the pineapple is beginning to soften. Flip and cook for another 2–3 minutes, until grill marks appear on the other side. Transfer the pineapple rings to a cutting board and cut into ¼-inch pieces.
- Transfer the pineapple to a medium bowl, along with the onion, jalapeño, garlic, cilantro, salt, and lime juice and stir to combine. Cover and refrigerate until ready to serve.
- Grill the tofu: Brush the same grill pan with more canola oil. Heat over medium-high heat until just beginning to smoke. Working in batches, remove the tofu from the marinade and grill for 3–4 minutes on each side, until distinct grill marks appear. Cut each tofu slab into ½-inch slices crosswise on the diagonal.
- Just before serving, grill the tortillas over medium-high heat until just warmed through and some brown spots appear, about 1 minute per side.
- Assemble the tacos: Fill each tortilla with grilled tofu and top with 2–3 tablespoons of pineapple salsa and 1–2 avocado slices. Serve with lime wedges alongside.
- Enjoy!
- RECIPE BY: Karlee Rotoly
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