I’m in a serious relationship with tacos. Have you tried my famous Chickpea Tacos, Cauliflower Tacos or Shrimp Tacos with Pineapple Salsa? Introducing the best summery tofu taco recipe in all the land! My love affair with tacos isn’t complicated. We just get each other. I love that tacos are casual, approachable, often served with tequila (mmm Mezcal!), chips and salsa and best friends. Going out for tacos is synonymous with FUN. And so is cooking them right at home! I rarely see tofu tacos on restaurant menus. The veg option is usually beans. And while I love beans immensely, ya gotta keep it exciting. I love these vegetarian sheet pan tacos for a zillion reasons, but mostly because you bake everything on one pan and can whip up the peach kale slaw and warm the tortillas while the tofu bakes into crispy chewy glory. Now have you ever had peaches in cabbage slaw? Or kale? How fun is this?! The addition of peaches to the slaw was only because I had a zillion leftover peaches in the fridge that needed using but let me tell you, it was THE most beautiful accident. And when it’s fall or winter, you can swap out the peach for a pear or apple! Let’s chat about a few important notes for this taco recipe. Tofu is packed in water, so the more water you get out, the more flavor can come in. I’ve been using a tofu press for years, but if you don’t have one, just wrap to the tofu in a dish towel and use a few cookbooks to get the water out. Try pressing it for 30 minutes and replacing the towel halfway through. If you have time to marinate the tofu in the spice mixture, do it! The longer it sits, the more flavorful it’ll be. Try pressing it for 30 minutes and replacing the towel halfway through. If you have time to marinate the tofu in the spice mixture, do it! The longer it sits the more flavorful it’ll be. If you have a huge sheet pan, feel free to increase the veggies. I only had room for two peppers as you don’t want everything to touch. That leads to steaming versus roasting, and browning is what we want here! Lastly, the toppings are everything. I highly recommend serving these tacos with sliced jalapeños, salsa, and guacamole. And don’t you dare forget the guacamole.
