top down view of 3 grilled baja tofu tacos topped with red cabbage on a white plate

Baja style tofu tacos features meaty pieces of tofu, grilled to perfection, topped with a zesty red cabbage slaw and creamy chipotle sauce for a deliciously healthy and easy lunch or dinner! This 30 minute meal is a perfect, easy weekday night recipe the whole family will love.

These vegan tofu tacos are essentially simple, and drool worthy! Trust me when I say you’re going to be in for an incredibly delicious version of this otherwise typically non-vegan recipe. You won’t miss a thing here, as they are light, but filling, and extremely satisfying in both flavor and texture.

I also highly recommend adding a little pico de gallo (not shown) overtop. It will add a whole ‘nother level of yum!

top down, side by side view of tofu marinating, next to tofu grilled

How To Make Baja Tofu Tacos

Start with marinating the tofu in a simple cumin-lime marinade. Grilling the tofu is easy, just be sure to have plenty of oil on the grill and cook each side about 3 – 4 minutes. That should be enough to get those golden grill marks and heat it through removing much of the excess moisture while retaining the added flavors.

side by side photo of red cabbage sliced in half, and red cabbage slaw in a white small white bowl

While the tofu is soaking up the flavors, prepare the red cabbage slaw. You can also make the slaw a day or two ahead and keep it stored in the refrigerator until ready to eat. I find it to be superb after it has sat for awhile. If you are in a pinch or don’t want to make the slaw, plain cabbage will work just fine too. I’ve had these tacos with both the cabbage slaw and plain cabbage, both ways are great!

top down view of grilled baja tacos with creamy sauce on a white plate

Once ready, layer your Baja style tofu tacos with the red cabbage slaw. To add a final touch, I topped them with Just Mayo Chipotle as my sauce. It’s pretty darn good and works perfectly when you don’t feel like making sauce! I did water it down a bit though, as it’s pretty thick on its own. Just a small amount of water was all I found it needed, you may like it as is.

And if you do feel like making a sauce, this Chipotle Tahini Sauce that I used for the Kale & Quinoa Burrito Bowl is perfect for these tacos. It is super easy to make and uses tahini as the base. Finally, as mentioned above, serving with pico de gallo is a delicious addition and highly recommended!

More Tofu Recipes

Tofu is so versatile and great source of protein in a vegan diet. Take a look at these other tofu recipes for more ideas on how to use tofu!

side angle view of grilled tofu taco piled high with red cabbage slaw and spicy sauce

If you try this easy tofu recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



Perfectly grilled tofu on a warm corn tortilla, topped with a zesty red cabbage slaw and creamy chipotle sauce… so easy and delicious!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 minutes
  • Yield: Serves 2 - 3 1x
  • Category: Entree
  • Cuisine: Vegan


  • 1 (14 ounce) package non-gmo firm or extra-firm tofu, pressed
  • chipotle mayo or chipotle tahini sauce (recipe), to serve
  • pico de gallo, to serve (optional)
  • limes wedges, to serve
  • 6 corn tortillas, to serve

Tofu Marinade

  • 1/4 cup fresh lime juice, about 2 large limes
  • 1 teaspoon cumin
  • pinch of mineral salt

Red Cabbage Slaw

  • 1/2 small red cabbage, thinly sliced
  • 3 tablespoons apple cider or red wine vinegar
  • 1/4 cup cilantro, chopped
  • pinch of mineral salt


Press tofu: Drain tofu, place block on its side and cut in half lengthwise. With halves still together, place tofu flat and cut into thirds on its longest side. You will get six pieces. Place tofu between a double folded kitchen towel and add a heavy book or pot over top to remove excess moisture. Let sit while you prepare the marinade.

Marinate: In a small/medium size baking dish or pan (I used a loaf pan), mix together the lime juice, cumin and salt. Place tofu in mixture and marinate for at least 30 min, and up to 24 hours.

Cabbage slaw: In a medium size mixing bowl, add the cabbage, vinegar, cilantro and salt, mix well and give a toss every now and then. Let set at least 10 min. Making it ahead a day or two is also great!

Grill tofu: Heat grill over medium to medium-high heat. Add enough oil to generously coat the side of the griddle you’ll be using, about two tablespoons. Add a drop of water to the griddle, if it sizzles it’s ready. Place tofu on griddle, cook 3 – 4 minutes per side, or until you get nice grill marks. It helps to press the tofu with the back of a spatula to release excess liquids and aid in grill marks. Once done, set aside.

Serve: Warm tortillas over medium-low heat on a gas or electric burner. Layer each tortilla with on piece tofu, red cabbage slaw and chipotle sauce. Top with optional pico de gallo and a squeeze of lime.

Serves 2 – 3


Don’t be shy with the toppings. Pile them as high as you like!

Keywords: tofu tacos


  1. These are fantastic – after a recent diet change, this scratches the taco itch while being gluten free, dairy free and vegetarian (vegan)! My husband loved them too – highly recommend!

  2. Emilie @ Emilie Eats says:

    All the Mexican flavors here…the grilled tofu…I’m obsessed!! I could never eat too many tacos. Topped with guac, of course!

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