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In recent years, plant-based diets have soared in popularity, with more people recognizing the health benefits and ethical considerations of reducing meat consumption. Amid this culinary revolution, tofu has emerged as a versatile superstar, capable of absorbing a plethora of flavors and taking on various textures when prepared correctly. For those looking for a delectable and satisfying meal, Crunchy Buffalo Tofu Tacos present a perfect fusion of flavor, texture, and nutrition. This dish not only caters to vegans but also delights non-vegans, making it an ideal choice for any gathering or weeknight dinner.

Crunchy Buffalo Tofu Tacos

Discover the ultimate flavor-packed delight with Crunchy Buffalo Tofu Tacos! Perfect for any meal, these tacos combine the spicy goodness of buffalo sauce with crispy, protein-rich tofu, making them a hit among both vegans and meat-lovers. Each bite offers a satisfying crunch and a burst of freshness from toppings like avocado and cabbage. Ideal for game days or quick weeknight dinners, this recipe promises to elevate your dining experience and bring excitement to your table. Enjoy a healthier, delicious alternative that’s sure to impress!
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Ingredients
  

1 block firm tofu (14 oz)

1 cup all-purpose flour

1 cup panko breadcrumbs

1 cup buffalo sauce (store-bought or homemade)

1 tsp garlic powder

1 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp salt

1/2 tsp black pepper

1/2 cup plant-based milk (such as almond or soy)

8 small corn tortillas

1 cup shredded red cabbage

1 avocado, sliced

Fresh cilantro leaves for garnish

Lime wedges for serving

Instructions
 

Prepare the Tofu: Drain and press the tofu for about 20 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.

    Coat the Tofu: In one bowl, mix together the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. In a second bowl, pour the plant-based milk. In a third bowl, place the panko breadcrumbs.

      Bread the Tofu: Dip each tofu cube into the flour mixture, making sure to coat it evenly. Next, dip it into the plant-based milk, and finally, coat it in the panko breadcrumbs. Repeat until all tofu cubes are coated.

        Bake the Tofu: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the breaded tofu cubes in a single layer. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.

          Buffalo Sauce: In a mixing bowl, toss the baked tofu cubes with the buffalo sauce until they are thoroughly coated. You can adjust the amount of sauce to your desired spice level.

            Warm the Tortillas: Heat corn tortillas in a skillet over medium heat for about 30 seconds on each side until they are warm and pliable.

              Assemble the Tacos: Place a generous amount of the buffalo tofu on each tortilla. Top with shredded red cabbage, avocado slices, and fresh cilantro.

                Serve and Enjoy: Squeeze fresh lime juice over the tacos and serve immediately with extra buffalo sauce on the side if desired.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4