These Crispy Tofu Quinoa Tacos are easy to make and healthy! No frying just baked to perfection. Topped with shredded cabbage, avocado, and a creamy sauce!
The tofu bites are coated with crispy quinoa that plays the role of the panko breadcrumbs!
The crispy quinoa is incredibly easy to make, and makes an incredible snack, and can be added to many dishes.
It can even remind you of popcorn!
Tofu tacos on their own are delicious, but crispy tofu tacos? Whole other level. It’s almost like the tofu has been deep-fried, but it’s actually just baked in the oven until crispy.
Once you have your quinoa crispies, you can prepare the tofu.
We’re going to start by giving the tofu a bit of seasoning — just a sprinkle of salt, pepper, garlic powder, and smoked paprika is perfect. Then set up your dredging station.
I used chickpea flour because that’s what I grabbed first, but you can really use any flour you’d like. Just coat your tofu in the flour, dip it in some almond milk, roll it your quinoa crispies and done. Definitely line your baking pan with parchment so they don’t stick!
You’ll want to turn the tofu halfway through to ensure it cooks and browns evenly. In total, mine took about 30 minutes, but the end result was perfectly crispy squares of tofu.
What I really loved about this version of crispy tofu was that unlike plain baked tofu where the whole cube puffs up, the center of these remained fairly tender while the outside was crunchy and crisp. It made for the perfect taco filling.
Let’s give these tacos a go! Do let me know how you found this Crispy Tofu Quinoa Tacos and if there is anything you tried or something that worked better…Do drop me a comment below, or you can find me/ message me directly on Instagram, Pinterest or Facebook! I love seeing what my lovely readers think of my recipes!
Recipe makes about 8 tacos
1 block extra firm tofu
1 teaspoon smoked paprika or chili powder
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon of garlic powder
3/4 cup/96g chickpea flour or flour of choice
2 cups/490g almond milk or dairy-free milk of choice
1 cup/180g of cooked quinoa ( to make the crispy quinoa ‘panko crumbs’)
1/4 head of cabbage shredded
1/2 cup finely chopped cilantro/coriander optional
8 tortillas, I used my own easy tortillas
Any sauce you have to drizzle on your tacos
1. Preheat the oven to 350ºF/200c.
2. First, make the quinoa crispies!
Spread the cooked quinoa onto a lined baking tray with parchment paper and bake for 30 minutes, turning them every 10 minutes so as not to burn it, or until golden and crunchy.
Once crispy, allow the quinoa to cool completely.
3. Preheat the oven to 425ºF/220c. Line a baking sheet with parchment and set aside.
Cut the tofu into 1″ cubes and season with paprika, salt, and pepper.
4. Arrange the chickpea flour, almond milk and quinoa crispies in a line into three separate bowls. Take 5 – 6 cubes of tofu and toss it in the chickpea flour. Dip one in the almond milk, then gently roll them in the quinoa crispies, pressing down firmly so they stick.
5. Place tofu on a baking sheet and repeat until all tofu has been used. Bake for 30 minutes, flipping every 10 minutes or so to ensure even cooking.
Serve on top 3 – 4 cubes of tofu onto the tortillas and top with some shredded cabbage, avocado and a drizzle of sauce of your choice! Sprinkle with chopped cilantro if desired