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Tofu Tacos

Inspired by the Kogi BBQ Food Truck in Los Angeles
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: Fusion
Keyword: taco, tofu
Servings: 4 Servings


  • 12 each small corn tortillas
  • 8 oz firm tofu diced small
  • 1 Tbsp canola oil

For the tofu marinade:

  • 3 Tbsp soy sauce*
  • 1/2 tsp chili garlic paste
  • 1 tsp fish sauce*
  • 1 tsp minced ginger
  • 2 tsp lime juice
  • 1 clove garlic thinly sliced

For the Chili-Soy Vinaigrette

  • 1/2 tsp chili garlic paste
  • 2 Tbsp soy sauce
  • 2 Tbsp rice wine vinegar
  • 3 Tbsp canola or other neutral oil


  • 1 cup iceberg lettuce and/or green cabbage dressed with Chili-Soy Vinaigrette
  • 1/4 cup salsa verde*
  • 3 each green onions thinly sliced
  • 1 oz cilantro
  • 1 each lime cut into wedges


  • Dice the tofu into 1/2 inch squares. Combine all the ingredients for the marinade and toss with the tofu.
  • Allow to the tofu to marinate for about 1/2 an hour and stir occasionally to distribute the marinade.
  • Heat a large wok and add the 1 Tbsp oil. Using a slotted spoon, remove the tofu from the marinade and quickly stir-fry in the wok.
  • Dress the lettuce/cabbage mix with some of the the Chili-Soy vinaigrette, to taste. Slice the onions and combine with chopped cilantro.
  • Serve on warmed corn tortillas with dressed lettuce/cabbage, salsa verde, green onions, cilantro and a squeeze of lime.


*Recipe Notes:
Soy sauce is not technically gluten-free, so use a GF version if needed.
Fish sauce is not vegan but I made a teeny-tiny exception here for the sake of flavor. Leave out if you must.
Salsa verde; I bought this but if you want to make your own, it's typically made with roasted tomatillos, green chilies, and cilantro.
The Chili-Soy Vinaigrette recipe makes more than you will need for this recipe but will keep it in the fridge for a few weeks just fine.