Crispy Barbecue Tofu Tacos (Sheet Pan)

Crispy Sheet Pan Tacos made with barbecue sauce tofu and cabbage slaw on a serving plate.

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Crispy Barbecue Tofu Tacos (Sheet Pan)

Crispy Barbecue Tofu Sheet Pan Tacos make a fast 30 minute weeknight dinner. Baking on a hot sheet pan gets the tortillas perfectly crispy and warm—all at once. Each taco is loaded with saucy, sticky barbecue tofu and topped with a tangy cabbage slaw for a delicious, satisfying meal. (Vegetarian, Vegan).

Prep Time15

Cook Time15

Total Time30

Servings:

Author: Bri Beaudoin

Ingredients

Slaw

2 tablespoons mayonnaise (vegan, if needed)
2 tablespoons apple cider vinegar
1 tablespoon grainy dijon mustard (see note 1)
1½ cups shredded green cabbage (see note 2)
⅓ cup thinly sliced red onion
2 tablespoons thinly sliced chives (or green onions, optional)
salt and pepper (to taste)

Barbecue Tofu Tacos

1 lb extra firm tofu
2 tablespoons extra virgin olive oil
¾ teaspoon fine sea salt
½ teaspoon black pepper
⅓ cup cold water
1 tablespoon cornstarch
⅔ cup barbecue sauce (more for serving)
6 small flour tortillas (about 6-in/15 cm, see note 3)

US Customary - Metric

Instructions

Preheat: Place 1 large baking sheet in the oven (see note 4). Preheat oven to 425℉ (218℃).
Make Slaw: In a medium bowl, whisk 2 tablespoons mayonnaise, 2 tablespoons apple cider vinegar, and 1 tablespoon grainy dijon mustard. Scatter in 1½ cups shredded green cabbage, ⅓ cup thinly sliced red onion, and 2 tablespoons thinly sliced chives (if using). Toss to coat. Season with salt and pepper to taste. Set aside in the fridge.
Crumble Tofu: Use your fingers or a potato masher to to crumble 1 lb extra firm tofu. Make sure the pieces are no larger than a pea.

Small crumbles are key! If they're too big, they'll take too long to crisp up and won't stick as well.

Cook Tofu: Warm a large nonstick skillet over medium heat (see note 5). Add 1 tablespoons extra-virgin olive oil. Add crumbled tofu, ¾ teaspoon fine sea salt, and ½ teaspoon black pepper. Cook, stirring infrequently, until the tofu is crisp and golden, 10 to 15 minutes. Reduce heat to low. Whisk together ⅓ cup cold water and 1 tablespoon cornstarch. Pour over tofu and toss quickly to coat. Once it bubbles, turn off heat. Pour in ⅔ cup barbecue sauce and stir well to coat.
Bake: Carefully take the hot baking sheet out of the oven and quickly brush it with 1 tablespoons extra-virgin olive oil. (Use more oil if you're using multiple baking sheets). Lay 6 small flour tortillas on top. Divide the warm barbecue tofu onto the tortillas. Use a silicon spatula to press the tofu firmly down onto the tortilla. Bake until the bottom of the tortillas are golden, about 5 minutes (see note 5).
Fold and Serve: Scatter some of the slaw into each tortilla, then use the spatula/turner to fold each tortilla in half. Serve.

Hot tortillas fold better (less likely to crack), so work quickly once they're out of the oven.

Notes

Dijon Mustard: Grainy dijon mustard is my favorite here. You can use smooth dijon or yellow mustard if that's what you have at home.
Cabbage: I love Savoy cabbage for its soft, crinkly green leaves and mild taste. Regular green cabbage is great too. You can substitute red cabbage or use a pre-shredded coleslaw mix.
Tortillas: Flour tortillas work best because they fold more easily without cracking. Six small 6-inch tortillas fit perfectly on a standard half-sheet baking pan (18x13-in). If your tortillas are larger, you may need to use two baking sheets instead.
Preheating Baking Sheet: A hot baking sheet will prevent sticking and toast the tortillas quickly. (You don't want to bake the tortillas int he oven for too long, otherwise they can dry out and crack). If you forget to preheat, use more oil—and you may need to toast the tortillas a bit more after folding (see note 6).
Skillet: I recommend a nonstick skillet—after testing both a nonstick skillet and well-seasoned cast iron pan. If you have to use cast iron, make sure it's very hot before adding the tofu, use more oil, and watch the heat closely to prevent burning. Use a skillet at least 10-inches (25 cm) in diameter to provide enough surface area for the tofu to crisp up.
Extra Toasting: Different tortilla brands brown differently. Don't leave them in the oven too long, or they will get too stiff to fold. If you want them extra crispy, put the folded tacos in a skillet with a bit of butter or oil over medium heat. Toast one or both sides as desired. You can usually fit most (if not all) of the folded tacos into the skillet, so it's fast to do!
Storage Tips: You can store extra folded tacos in a covered container in the fridge for up to 3 days. Simply re-crisp them in a warm skillet with a bit of butter or oil.

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