This Recipe for Crispy Miso Tofu Tacos Will Change the Way You Do Taco Tuesdays Forever

I adore tacos. I’m not the type of person who waits for Taco Tuesday to reach for a tortilla, (although that’s always a good excuse!), but once per week just isn’t enough crispy, crunchy goodness for me.

As a vegan, however, people sometimes wonder what all goes in my tacos. And while the options for making them at home are endless, I usually prefer to go to a Mexican restaurant over making them myself. That was until I spotted this recipe for Vegan Crispy Miso Tofu Tacos from Calum Harris (@calumharris). “Imagine the best bite of a taco in your life being a vegan one,” Harris teased at the start of the video.

To make this meal, Harris cut extra-firm tofu into thick slices before breading it in a mixture made of corn flour, oat milk, panko breadcrumbs, smoked paprika, cumin, salt, and pepper. He then fries until crispy. “The work comes from giving tofu love,” he explained. “By breading it up with spices, you get this crispy and succulent tofu that reminds me of chicken but better.”

Next, he makes a pico de corn using tomatoes, a red onion, a lime, salt, coriander, and frozen sweet corn — the latter of which is charred on the stove using a bit of oil. Mix well and set aside while you make the star of the meal: the miso barbecue sauce.

Although he leaves the exact steps out in the video for the sauce, Harris notes that all you have to do is add together light soy sauce, apple cider vinegar, agave syrup, water, and both a teaspoon of red miso paste and two teaspoons of tomato paste in a small saucepan on medium heat to get your tasty topping. Let cook until thickened and remove from heat. For the finishing bits, he recommends corn or wheat tortilla wraps that are cut into small discs and added smashed avocado. And voilà! The best vegan tacos you’ll probably ever have.

 If you’re preparing a full Mexican-inspired meal, you can also add vegan guacamole and this wonderful mushroom quesadilla to make the night complete.