Loaded Cilantro Lime Tofu Tacos
These Loaded Cilantro Lime Tofu Tacos are made with seasoned extra-firm tofu, black beans, and a blended cilantro lime dressing. Each one is built on a soft tortilla melted onto a crunchy shell, then piled with shredded lettuce, pico de gallo, and a generous drizzle of the dressing—Vegan, dairy-free, egg-free, nut-free, with a gluten-free option, made only with plant-based ingredients, and perfect for Taco Tuesday or a high-protein weeknight dinner.
Equipment
Ingredients
For the Tacos
- 6 soft flour tortillas
- 6 crunchy taco shells
- 1½ cups vegan Mexican blend cheese
- 1½ cups pico de gallo homemade or store-bought
- 2 cups shredded romaine or iceberg lettuce
For the Tofu
- 2 packages extra-firm tofu cut into ½-inch cubes (I like Hodo brand tofu because it holds its shape well.)
- 1 15-ounce can black beans drained and rinsed
- 1 packet taco seasoning or about 2 tablespoons
- 2 tablespoons olive oil
- 1 tablespoon chipotle hot sauce optional, but recommended
- ½ cup water
For the Cilantro Lime Dressing
- 1 bunch fresh cilantro
- 1 tablespoon minced garlic
- ½ cup vegan mayonnaise
- ⅓ cup thick vegan coconut yogurt
- 1 teaspoon sea salt
- 2-3 limes juiced
Instructions
Make the Cilantro Lime Dressing
- Add the cilantro, garlic, vegan mayonnaise, coconut yogurt, sea salt, and lime juice to a blender. Blend until smooth and creamy. Refrigerate until ready to use.
Cook the Tofu
- Heat a large skillet over medium heat. Add the cubed tofu, black beans, taco seasoning, olive oil, chipotle hot sauce (if using), and water.
- Stir everything together until the tofu and black beans are evenly coated in the seasoning. Cook for 8–10 minutes, stirring occasionally, until the water has evaporated and the tofu is heated through and coated in the flavorful taco seasoning.
Assemble the Tacos
- Preheat the oven to 400°F (200°C).
- Arrange the soft tortillas on a large baking sheet. Evenly sprinkle the vegan Mexican cheese over each tortilla.
- Place a crunchy taco shell on top of each cheesy tortilla, gently pressing it into the cheese.
- Bake for 5-8 minutes, or until the cheese is melted and the soft tortillas are lightly golden around the edges.
Fill the Tacos
- Remove the tacos from the oven and carefully fill each crunchy shell with the seasoned tofu and black bean mixture.
- Top with shredded lettuce and pico de gallo, then drizzle generously with the cilantro lime dressing.
- Serve immediately while the shells are warm and crispy.
Tried this recipe?Let us know how it was!