BBQ Tofu Tacos with Herbed Sour Cream
Crispy, smoky tofu tossed in tangy BBQ sauce makes a bold, plant-based taco filling. Paired with a fresh sour cream–herb sauce and homemade salsa, these tacos are vibrant, hearty, and full of flavor.
Equipment
- Baking sheet lined with parchment
- Mixing bowls
- Skillet or oven for warming tortillas
- Spatula or spoon
Ingredients
- 12 ounces firm tofu, crumbled
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ cup BBQ sauce
- 1 cup sour cream
- ¼ cup fresh parsley, chopped
- 2 scallions, thinly sliced
- 2 teaspoons lemon juice
- 8 small tortillas
- 1 cup salsa (homemade preferred)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven – Set oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Season tofu – Spread crumbled tofu on prepared sheet pan. Toss with olive oil, smoked paprika, cumin, oregano, salt, and pepper.
- Bake tofu – Roast for 15–20 minutes, stirring once, until golden and crisp.
- Add sauce – Remove tofu, toss with BBQ sauce, and return to oven for 5–10 minutes to caramelize.
- Prepare sauce – In a small bowl, stir together sour cream, parsley, scallions, and lemon juice. Season lightly.
- Assemble tacos – Warm tortillas in oven or skillet. Fill with BBQ tofu, a dollop of sour cream sauce, and a spoonful of salsa.
- Finish & serve – Garnish with extra parsley and serve immediately.
Notes
Pro Tips & Variations
- For extra crispiness, press the tofu before crumbling to remove excess moisture.
- Swap parsley for cilantro if you prefer a more traditional taco flavor.
- Add toppings like shredded lettuce, avocado slices, or pickled onions for extra texture.
- Make it vegan by substituting dairy-free sour cream.
- Use corn tortillas for a gluten-free version.