Take your taco Tuesday to new heights with these crispy coconut tofu tacos featuring a tangy purple cabbage slaw and luscious avocado crema. Whether you're a dedicated plant-based eater or just exploring the world of vegan delights, these tacos will satisfy your cravings and leave you coming back for more.
Crispy battered tofu will always have a special place in my heart. It's a surefire way to prepare tofu to convert a tofu hater! I've used full-fat coconut milk, shredded coconut, garlic and chili powder, and lime juice to make a light and crunchy coating for these tofu pieces. We bake them until they are perfectly golden and then top them on warmed tortillas that have a simple cabbage slaw. The final addition is an avocado crema drizzle that's also made with creamy coconut milk.
If you want some other ideas for crispy tofu for tacos, bowls, salads.... really anything, check out my recipes for hemp crusted tofu and sweet and sour tofu.
what you need
For the crispy coconut tofu:
- medium-firm or firm tofu
- all-purpose flour
- full-fat coconut milk
- fresh lime juice
- bread crumbs
- unsweetened shredded coconut
- garlic powder
- chili powder
- sea salt
For the avocado crema:
- ripe avocados
- full-fat coconut milk
- fresh lime juice
- garlic
- onion powder
- sea salt & ground pepper
For the slaw & tacos:
- purple cabbage
- red bell pepper
- cilantro
- fresh lime juice
- chili flakes
- corn tortillas
See the recipe card for accurate quantities.
how to make the recipe
You could make the slaw and avocado crema one day ahead. The flavors would really develop more and it will still be fresh for serving with the crispy coconut tofu tacos.
Cut the tofu into uniform cubes.
Combine breadcrumbs with shredded coconut, garlic powder, chili powder, and sea salt. You'll combine coconut milk and lime juice in another mixing bowl. And put all-purpose flour in another mixing bowl.
Coat tofu cubes in all-purpose flour. Then dredge through the liquid, and generously coat in the breadcrumb mixture. Set pieces onto the parchment lined baking sheet spaced apart.
After baking for 20 minutes and flipping halfway through, the tofu comes out golden brown and crispy.
While the tofu is baking you'll combine the ingredients for the slaw in a bowl.
Combine the ingredients for the avocado crema in a high-powered blender until smooth.
Assembling the tacos is the most fun part! I like to warm my tortillas over an open gas flame one by one. Place the tortilla directly on your gas range grill top and flip with a pair of metal tongs once or twice until it's got charred marks on it. Place them in a clean tea towel as they're finished and cover it until all the tortillas are warmed.
As traditional tacos are usually served with a doubled-up tortilla that's what I did for these, but you can do whatever you want! Add slaw on the base of the tortilla, top with a few pieces of crispy coconut tofu, and then drizzle with the avocado crema. A drizzle of lime juice is nice right before eating too.
equipment you need
- sharp knife
- cutting board
- parchment paper
- baking sheet
- mixing bowls
- high powered blender
- spatula
substitutions
- coconut milk - swap the coconut milk for another nondairy milk in the liquid dredge. In the avocado crema you can replace the coconut milk with vegan mayonnaise.
- shredded coconut - you can leave out the shredded coconut and use only seasoned breadcrumbs.
Of course, by swapping out all the coconut in this recipe, it's no longer crispy coconut tofu tacos, is it! I know some people have a weird aversion to coconut. I, however, LOVE it!
crispy coconut tofu tacos
Ingredients
crispy coconut tofu
- 1 x 350 g brick medium-firm or firm tofu
- ½ C all-purpose flour
- 1 C full-fat coconut milk
- 1 ½ tablespoon lime juice
- 1 ½ C bread crumbs
- ¼ C unsweetened shredded coconut
- 1 ½ teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon sea salt
avocado crema
- 1 ½ ripe avocados
- ⅔ C full-fat coconut milk
- 2 limes juiced
- 1 garlic clove
- 1 teaspoon hot sauce
- ¼ teaspoon onion powder
- ¼ teaspoon sea salt
- ¼ teaspoon ground pepper
slaw
- 2 C purple cabbage shredded
- 1 red bell pepper thinly sliced
- ¼ C cilantro finely chopped
- ½ a lime juiced
- ¼ teaspoon chili flakes (optional)
extras
- 24 (6-inch) corn tortillas
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Cut the tofu into cubes approximately ¾”-1” in diameter.
- Add all-purpose flour to one mixing bowl. In another mixing bowl combine bread crumbs with shredded coconut, garlic powder, chili powder, and sea salt. In another mixing bowl combine coconut milk with lime juice.
- Coat tofu cubes in all-purpose flour. Then take a cube at a time and dredge through the coconut milk and lime juice mixture, then cover in the bread crumb mixture. Set pieces onto the parhcment lined baking sheet slightly spaced apart. Bake for 20 mins, flipping the pieces half way through to get all sides golden brown. While the tofu is baking prepare the slaw and avocado crema.
- For the slaw, combine the slaw ingredients together in a bowl and refrigerate until serving tacos.
- For the avocado crema, take the pit out of the avocados and scoop the flesh into a blender. Add the remaining avocado crema ingredients and blend until smooth. Refrigerate until ready to serve tacos.
- Assemble each taco on 2 warmed tortillas. Add slaw, 4 to 5 cubes of crispy coconut tofu, and drizzle with avocado crema.
Lauren Toyota
Lauren is a plant-based powerhouse, a former TV host turned wildly successful food creator, best-selling cookbook author, and the woman responsible for making vegan comfort food a thing worth craving. Through her blog and YouTube channel, hot for food, she’s amassed a dedicated following by recreating all the nostalgic, indulgent dishes we love—mac & cheese, burgers, cinnamon rolls—but making them entirely plant-based. No compromise on taste, no weird ingredients, just damn good food.