These grilled tofu tacos are total weeknight magic—fresh, hearty, and just a little fancy (without trying too hard). I love how the smoky tofu pairs with juicy peach salsa for a combo that says, “Oooh, you made these?” even though they come together in a snap. Let’s fire up that grill and make taco night unforgettable!
Why You’ll Love This Recipe
When peach season hits, I get seriously excited about adding fruity brightness to savory dishes—and these tofu tacos are my go-to. Whether it’s Taco Tuesday or a last-minute dinner with friends, this recipe delivers big flavor with very little fuss.
- Perfect balance of sweet, smoky, and tangy flavors
- Totally plant-based and protein-packed
- Quick to prep and gorgeous on the plate
- Great make-ahead components for easy entertaining
- Kid-friendly and fun to garnish
Ingredients Breakdown
Essentials
- 1 block (14 oz) extra firm tofu, pressed and sliced into ½-inch slabs
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- Salt & freshly cracked black pepper, to taste
- 8 small corn tortillas
- 1 ripe peach, diced
- ½ red bell pepper, finely chopped
- ¼ small red onion, minced
- 1 small jalapeño, deseeded and minced (optional for heat)
- Juice of 1 lime
- 2 tbsp fresh cilantro, chopped
Pro Tips
- Swap peaches for nectarines or even mango if you’re in a pinch
- Grill the tortillas for extra smoky flavor and those lovely char marks
- Make the peach salsa ahead of time—flavors only get better with a little chill
- Use a tofu press or stack books to press tofu for best texture
Step-by-Step Instructions
- Preheat your grill or grill pan to medium-high heat.
- In a small bowl, whisk together olive oil, soy sauce, smoked paprika, cumin, garlic powder, salt, and pepper.
- Brush tofu slices on both sides with the marinade. Let them sit for 10–15 minutes to soak up flavor.
- Meanwhile, combine diced peach, red bell pepper, red onion, jalapeño, lime juice, and cilantro in a bowl. Toss gently and season to taste with salt. Chill in the fridge until ready to serve.
- Grill the tofu slabs for about 4–5 minutes per side until nicely charred and heated through. Set aside and slice into strips.
- Warm corn tortillas on the grill for 15–20 seconds per side until soft and pliable.
- Assemble tacos: layer grilled tofu slices into tortillas and top generously with peach salsa.
- Optional: add avocado slices, shredded lettuce, or drizzle with sour cream or dairy-free alternative.
Chef’s Tips and Tricks
- Use a nonstick grill mat or oil the grates well to prevent tofu from sticking
- Don’t skip the tofu pressing—it makes all the difference in texture
- Let the salsa sit at least 10 minutes before serving to meld flavors
- Taste your peach before adding—if it’s super sweet, balance with a splash of vinegar
Recipe Variations and Serving Suggestions
- Swap tofu for grilled halloumi or tempeh for a different texture
- Add quick pickled red onions for a tangy kick
- Turn it into a taco bowl with rice, lettuce, and black beans
- Serve taco bar–style so everyone can build their own with toppings
- Add crumbled cotija or feta for a salty finish if dairy isn’t an issue
FAQs
Can I make this recipe ahead of time?
Yes! You can grill the tofu and prep the salsa up to a day ahead. Just reheat the tofu in a skillet or the grill and assemble when ready to serve.
What can I substitute for tofu?
Tempeh, grilled portobello mushrooms, or even hearty eggplant slices work beautifully if you’re not feeling tofu.
Is this recipe kid-friendly?
Definitely! Just skip or reduce the jalapeño in the salsa and let them add their own toppings taco-bar style—kids love having options.
Recipe Card
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
- 1 block (14 oz) extra firm tofu, pressed and sliced
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- 8 small corn tortillas
- 1 ripe peach, diced
- ½ red bell pepper, chopped
- ¼ small red onion, minced
- 1 jalapeño, minced
- Juice of 1 lime
- 2 tbsp fresh cilantro
Instructions:
- Marinate tofu in oil, soy sauce, and spices for 10–15 minutes.
- Make salsa by combining peaches, bell pepper, onion, jalapeño, lime, and cilantro.
- Grill tofu 4–5 minutes per side and slice into strips.
- Warm tortillas, then fill with tofu and salsa. Serve immediately.
Nutrition: 240 calories per serving
If you whip up these grilled tofu tacos, I’d love to hear how they turned out! Leave a comment, tag me in your delicious creations on social @TheKitchensAid, or pin for later. Let’s keep taco night fresh, fun, and totally fabulous!
