Delicious Tofu Tacos with peach slaw made on a sheet pan — a fresh, flavorful, and healthy meal the whole family will love. Vegan and gluten-free.
I’m a taco enthusiast — they’re casual, fun, and endlessly adaptable. If you’ve tried my meaty chickpea tacos, cauliflower and sweet potato tacos, or 30-minute shrimp tacos, you know I like variety. Today’s spotlight is on tofu: crispy on the outside, tender inside, and super satisfying when roasted on a sheet pan alongside peppers and onions.
Tacos are great for entertaining or an easy family dinner. I love that you can roast everything on one pan, toss together a quick peach-kale slaw, and warm tortillas while the tofu finishes in the oven. The result is a colorful, nutritious meal with minimal fuss.
Tofu tacos aren’t as common on menus as bean options, but they’re a fantastic alternative. These sheet pan tacos are perfect because everything roasts and browns at high heat, giving the tofu a crispy-chewy texture while the vegetables caramelize. You’ll want to avoid crowding the pan — when ingredients touch, they steam instead of roast.
The peach in the slaw started as a happy accident when I needed to use up ripe fruit, but it added an amazing brightness and sweetness that balances the savory, smoky spices on the tofu. In cooler months you can swap the peach for a pear or apple and get a similar effect.
Some practical tips: tofu is packed in water, so pressing it well helps it absorb more flavor and crisp up better. A tofu press is handy, but you can wrap the block in a clean dish towel and weight it with heavy books for about 30 minutes, replacing the towel halfway through if needed. If you can marinate the tofu longer in the spice mixture, do it — the flavor improves with time.
Keep an eye on pan spacing so everything roasts and browns rather than steams. If your sheet pan is large, you can increase the vegetables. For serving, toppings make the tacos — sliced jalapeños, fresh salsa, and a creamy guacamole are excellent choices. And yes, don’t forget the guacamole.
These tacos are easy to scale for more guests, adaptable by season, and perfect for a relaxed weeknight or a festive weekend meal. The combination of smoky tofu, roasted peppers and onions, and a bright peach-cabbage slaw yields contrasting textures and flavors that keep every bite interesting.
Zesty Tofu Tacos with Peach Cabbage Slaw
5 from 2 reviews
- Author: Alexis Joseph
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 1 hour
- Yield: 3 servings
- Category: Main Meal
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Change the tofu game with these Zesty Sheet Pan Tofu Tacos with Peach Kale Slaw — a fresh, flavorful, wholesome meal the entire family will devour. Vegan and gluten-free.
Ingredients
- 1 (15.5 oz) package extra-firm tofu, drained and pressed
- 1 tbsp avocado oil (or other high-heat oil)
- 2 tbsp lime juice
- 2 tbsp soy sauce (sub tamari for gluten-free)
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp smoked paprika
- ¼ tsp fine sea salt
- 1 tbsp cornstarch
- 2 bell peppers, sliced
- ½ red onion, sliced
- Small corn tortillas, for serving
For the slaw:
- 1 cup finely chopped kale
- 2 cups finely shredded red cabbage
- ¼ cup chopped cilantro
- 1 ripe peach, thinly sliced (or pear/apple in cooler months)
- ¼ tsp fine sea salt, to taste
- 1 tbsp apple cider vinegar
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly spray with cooking spray.
- Cut the pressed tofu into 1-inch squares. In a medium bowl, whisk together the oil, lime juice, soy sauce, chili powder, cumin, smoked paprika, sea salt, and cornstarch. Add the tofu and gently toss to coat. Let it sit for 10 minutes while the oven preheats; if you have time, marinate longer for more flavor.
- Make the slaw: place the kale in a medium bowl with a pinch of salt and massage it with your hands until softened. Add the shredded cabbage, chopped cilantro, sliced peach, another pinch of salt, and apple cider vinegar. Toss to combine and set aside.
- Arrange the tofu, sliced peppers, and sliced onion in a single layer on the prepared baking sheet. Lightly spray everything with cooking spray and season the peppers and onions with salt and pepper. Roast for about 35 minutes, tossing halfway through, until the tofu is browned and the vegetables are caramelized.
- Warm the corn tortillas. To assemble, layer tofu, roasted peppers and onions, and the peach-cabbage slaw in the tortillas. Top with sliced jalapeños, salsa, and guacamole if desired.