Grilled Tofu Tacos

If you’re a meat eater, you probably turn your nose up when you hear the word tofu. I honestly did too, even after I went vegetarian. I finally decided to give it a try and I failed miserably at preparing it. It was tasteless, mushy, and boring. It had me reconsidering this whole vegetarian thing. Once I discovered that you need to press as much of the water as you can out of the tofu before you prepare it, I started enjoying it much more.

Tofu really doesn’t have a flavor. It picks up the flavors of whatever it’s cooked with or seasoned with. It’s similar to cheese in that tofu is made from the curds of soy milk. They are pressed tightly together in a block to form tofu. I prefer to use the Extra Firm tofu when cooking with it. It’s really quite versatile.

**If tofu isn’t your thing, try this recipe with shredded chicken, fish, or shrimp instead. If you are really in a hurry, let the grocery store do the work for you. Grab a rotisserie chicken and shred about 2 cups of the meat. Just add the cooked protein of choice to the skillet of cooked shallots and garlic to heat through. 

Grilled Tofu Tacos2

Grilled Tofu Tacos
Prep Time: 1 hr | Cook Time: 25 minutes | Servings: 6-8


The Tofu
1 block Extra Firm Tofu, 14oz.
1 tsp Smoked Paprika
1 tsp Chili Powder
2 tbsp Olive Oil
1 Shallot, minced
1/2 tsp Salt
2 cloves of Garlic, minced or grated

The Crema
1/2 cup Sour Cream
Juice from 1 Lime & the zest from half
Juice from half of a Lemon
1 tsp Chili Powder

1 1/2 cups Cucumber Peach Salsa (click here for the recipe)
6-8 Soft Taco Shells
Tin foil
Non-stick Spray
Extra Limes, for garnish


1. Lay the tofu on a cutting board and slice in half horizontally. Carefully, wrap each piece of tofu in some paper towels and then wrap each piece in a clean kitchen towel. Set the towel wrapped tofu on a flat surface and place a cask iron skillet on top of each piece. Make sure that this is evenly placed.

Tip: If you don’t have a heavy cask iron skillet, place a sheet pan or regular skillet over the tofu and weigh it down with a few canned goods. This draws out most of the water and will help cook to a meaty texture. Let this sit for forty five minutes to one hour.

Pre-heat your grill to 400°-425°.

2. In a large skillet, over medium-low heat, add the smoked paprika and the chili powder. Heating up the spices first releases their flavor. Toast the spices for about 2-3 minutes, tossing frequently.

3. Add the olive oil, minced shallot, and the salt to the spices. Toss and cook until the shallot is almost translucent and then add the garlic. Cook for another 2 minutes. Turn off the heat and set aside.

4. Whisk together the sour cream, lime juice, lime zest, lemon juice, and chili powder. Place crema in a small zip top bag and refrigerate until ready to use. When ready, snip the corner of the bag and use this to pipe on the crema finish.

5. Spray a sheet of tin foil with non-stick spray and place the tofu slices on it. Reduce the heat of the grill down to about 325°-350° or “medium.” Add the sheet of tin foil with tofu to the grill. Grill for 5-7 minutes per side or until both sides have nice grill marks.

6. Once grilled, cut the tofu into cubes and add to the skillet with the shallots and garlic. Place the skillet back over medium-low heat. Using a spatula or the back of a wooden spoon, break up the tofu into crumbles. Cook about 3-4 minutes.

7. Place about 1/4 cup of the tofu on a taco shell followed by 2-3 tbsp of Cucumber Peach Salsa and a drizzle of the Lemon Lime Chili Crema.

Serve hot with an ice-cold Margarita!

Written by

I am the oldest, funniest, and best looking of the three pieces of fruit to come from our parents loins. Hmmm… if I was a piece of fruit, I think I’d be a peach. Fuzzy on the outside, a little soft, a little juicy, and a big ol’ heart in center. I believe I was 17 years old. The year was 2003 (holy crap, that was 15 years ago?) when I decided to make the change and become a vegetarian. Born and raised in Northeast Pennsylvania, being a vegetarian was not all that common. And, because it wasn’t all that common, I had to figure out the vegetarian lifestyle all on my own. I quickly discovered how much more energy I had and how much better I felt. A few years later I met the macaroni to my cheese, the basil to my pesto, someone that really made my dough rise, the love of my life, Sarah. Many of you already know the story of our first date and are still wondering why she said yes to a second. For those that don’t know the story, I don’t know if you’re lucky or if you missed out. While only being together for 6 months, we decided to move in together. Actually, Sarah the Stalker found an apartment in Jim Thorpe, PA – where I lived. She had lived just 20 minutes away in one of the next towns over and couldn’t bare to be that far away from this piece of Porter House steak. Can you blame her? So, she bought me a tooth brush for her place and gave me a key, at which point it became our place. Here is where I rediscovered how much I loved to cook – by making our nightly dinners. Also, I may or may not have had a small obsession with Rachael Ray. Fast forward to 2016, and my now wife Sarah and I are moving to the Carne Asada capital of the world, Tucson, AZ. No more cold and no more snow! Tucson is a charming little city with a small town feel in Southern Arizona, about a stone’s throw away from Mexico. There is a lot of Mexican influence here from the street names, the adobe style homes, and the FOOD. The food is incredible here. There’s an old wives’ tale here about the salsa in Tucson. How hot the salsa is depends on how angry the lady in the kitchen making it is at her husband. We have had some mild salsas and we have had some salsas that made you feel like you sold your backside to el diablo. I’ve always had an interest in food, ever since I was a little kid. I have great memories of being in the kitchen with my grandparents and mom that inspire me to continue to cook for people and write recipes. Last June, with the support of my wife, I quit my career of 13 years in banking to focus on writing a cookbook. My cookbook will incorporate dishes I ate growing up, recipes I created, and a modern twist on some classics. My focus is not going to be strictly vegetarian recipes. I have plenty of recipes that include meat. My days start with a large cup of coffee and a walk on the treadmill or a hike through Saguaro National Park. It continues in the kitchen either testing a recipe, writing one, or working on my new website! The cookbook is taking longer than I anticipated, so I decided to start sharing my recipes online and to start to gather a following. Please feel free to reach out if you have any questions and don’t forget to subscribe to never miss a recipe!

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