Blackened Tofu Tacos with Pineapple Slaw
Crispy blackened tofu tucked into warm tortillas and topped with a simple pineapple slaw. Perfect for an easy dinner or entertaining! A must-try taco.
Coming to you with the most flavorful taco recipe! Blackened tofu tacos with creamy pineapple slaw.
It’s no secret that we love tacos–we eat them at least once a week in my house. My lentil tacos are my 5-year-old’s most requested meal, and I don’t think I’ve ever met a taco I didn’t like.
These have major flavor– a spicy blackened mix that you press into the tofu, then pan fry until crispy. Then you tuck into warm tortillas and top with a simple pineapple slaw. That’s just a combo of my pineapple salsa mixed with shredded cabbage and a little mayo.
Perfect for a weeknight, but also for entertaining. Read below for more details, or scroll all the way to the bottom for the full recipe card.
How to Make Them
Ingredients
The ingredient list may look long, but that’s mostly just the spices for the blackened seasoning mix. Everything else is likely pantry or fridge staples.
For the Blackened Tofu
- Paprika
- Cumin
- Chili Powder
- Oregano
- Thyme
- Tofu
- Cornstarch
For the Pineapple Slaw
- Shredded green cabbage
- Pineapple salsa
- Mayo
How to Make Blackened Tofu Tacos
Mix together the blackened seasonings and cornstarch.
Place the blackened seasonings together in a wide shallow bowl, or a plate. In a separate bowl, add the cornstarch and water together.
Slice the tofu
Press and drain the tofu, then slice it into 1/2-inch rectangles.
Make the blackened tofu
Dunk the tofu strips into the cornstarch mixture, then into the blackened seasoning mixture, trying to coat the ensure tofu slab with the seasonings, pressing down as much as possible to coat. Heat the olive oil in a large skillet over medium heat and add the tofu. Cook on each side until crispy and golden brown, about 2-3 minutes per side.
Make the Pineapple Slaw
Toss the pineapple salsa with the shredded cabbage and mayo.
Assemble the tacos
Warm the tortillas, then layer with pineapple slaw and blackened tofu. Serve immediately.
Variations and Substitutions
If you don’t want to make the pineapple slaw, you can toss green cabbage with a little lime juice and mayo. It won’t be as fruity as the pineapple version, but will still work.
You can sub in other types of fruit for the pineapple. Chopped mango would be a great option and pair nicely with the blackened tofu. Shredded green cabbage is my preferred cabbage for this recipe, but red cabbage would work in a pinch.
Sour cream can be substituted for mayo, as can plain green yogurt. For a vegan version, be sure to use a vegan mayo or another vegan substitute. To keep these gluten-free, use corn tortillas.
I enjoy these as is, but you can also top with shredded cheese, avocado, and cilantro or serve with a lime wedge for an extra squeeze of juice.
Extra tofu is great in rice bowls as well! Serve with cilantro lime rice and more slaw.
Tips for Success
The blackened tofu works in this recipe as it’s crispy on the outside while still being creamy on the inside. In order to achieve this texture, you need to press the tofu before using it. You can use a tofu press, or wrap the tofu in paper towels and place something heavy on top for 10-15 minutes to remove most of the water.
Then, slice the tofu into slabs instead of a typical cube or small tofu pieces. This allows the tofu to be coated well in the blackened seasonings and makes for a heartier taco.
You can also use tofu that’s already been pressed, like extra-firm tofu, or a brand like Hodo tofu.
More Taco Recipes
- Crispy Vegan Tacos with Queso Dipping Sauce
- Lentil Walnut Tacos
- Instant Pot Lentil Tacos
- Copycat Chipotle Sofritas Tacos
- Air Fryer Cauliflower Tacos
More Tofu Recipes
If you try these blackened tofu tacos, make sure to come back to rate it and leave a comment. Your feedback helps other readers and seeing you make my recipes makes my day.
Blackened Tofu Tacos with Pineapple Slaw
Equipment
Ingredients
For the Tacos:
- 16 ounce package extra-firm tofu, pressed and sliced into 1/2 inch rectangles
- 4 tablespoons cornstarch
- 1/2 cup water
- 1 cup pineapple salsa, plus more for topping if desired
- 2 cups shredded green cabbage
- 1/4 cup mayo, vegan mayo works!
- 2 tablespoons olive oil
- 8-10 tortillas, warmed
Blackened Seasonings:
- 1 1/2 tablespoons smoked paprika
- 1 1/2 tablespoons cumin
- 1 1/2 tablespoons chili powder
- 2 teaspoons oregano
- 2 teaspoons ground black pepper
- 1 teaspoon thyme
- 1 teaspoon salt
Instructions
- Combine all of the blackened seasonings in a wide shallow bowl or plate. Set aside.
- Whisk together the cornstarch with water in another separate wide shallow bowl. Set aside.
Make the slaw
- Whisk together the pineapple salsa, shredded green cabbage and mayo. Season to taste, adding salt/mayo as desired.
- Heat the olive oil in a large skillet over medium heat. Dip the tofu into the cornstarch mixture, then into the blackened seasonings trying to coat the entire piece of tofu. Pan fry in the skillet for 2-3 minutes per side, until crispy on the outside. Continue with the rest of the tofu.
- Time to assemble! Place the pineapple slaw into the tortillas and top with the blackened tofu. Serve immediately.
