Your favourite accidentally-vegan snack is coming to dinnertime! Our Doritos-Crusted Tofu Tacos are an easy vegan taco night recipe. Including crispy Sweet Chili Heat Doritos crusted tofu pieces and a spicy ranch drizzle.
One of our favourite things to do is use our favourite snacks in unique ways, like our Popcorn Cookies recipe! This time we’re celebrating one of our favouriute accidentally vegan snacks, Sweet Chili Heart Doritos, and using it to add a flavour punch to our vegan protein of choice: TOFU! This simple trick will give you flavourful tofu, every single time.
Disclaimer: This is by no means a traditional taco recipe. Tacos originated in Mexico, and have since grown in popularity all around the world. With many using the basis of a taco as a vessel for many different flavours. Traditionally, tacos include a small hand-sized corn or wheat tortillas topped with a filling that consists of things like beef, pork, chicken, seafood, vegetables, cheese, beans, and more. Then garnished with condiments like salsa, guacamole, sour cream, and sometimes fresh veggies.
For more traditional taco recipes, check out Mexico In My Kitchen, Chicano Eats, and Dora’s Table for vegan and plant-based recipes.
This taco recipe, while not traditional, is packed with delicious flavours. Starting with a warmed corn tortilla, topped with a simple kale slaw, crispy Doritos-Crusted Tofu pieces sit on tope with a drizzle of spicy ranch and fresh toppings.
Top tips for making Crispy Doritos-Crusted Tofu Tacos:
- Crush the Doritos finely. It’s best to take your time with this step. The Doritos should be crushed as finely as you can get it, even using a food processor or blender is a good idea if you don’t mind the extra dishes. This ensures you get an even layer and thus even cooking.
- Set up your tofu station. Battering and coating tofu can be a messy process. To reduce mess and fuss get your dredging, battering and crusting station set up in the order that you will need them.
- Shallow fry on medium-low. To avoid burnt tofu piece keep the temperature low and cook for longer. If the oil is too hot the Doritos will burn before the batter is fully cooked.
- Use a paper towel to soak up the extra grease. Deep frying can be greasy, but using a paper towel to soak up any extra grease can reduce this. Just a line a plate with a kitchen towel or some paper towel and as you finish frying tofu pieces place them on the towel to rest.
- Warm the corn tortillas. Corn tortillas are great but they NEED to be warmed before serving. A quick pan fry for 15-20 seconds per side is all you need to take this dish to the next level.
Doritos-Crusted Tofu Tacos Recipe FAQ:
Can you make this with another kind of chips?
Yes! While we haven’t tried it with this particular recipes, we love using chips to crust tofu in recipes. Just sub in whatever chips you want in place of the Doritos.
Can this be baked?
We haven’t tried it, so we can’t guarantee that it would turn out but we don’t see why not! You’ll have to experiment with oven temperature and baking times for the perfect results.
How do you make tofu flavourful?
We LOVE cooking with tofu because there are so many ways to use it. In this recipe we’re flavouring tofu in the crust and batter phase. The batter includes seasonings and fresh herbs, plus the crust is Sweet Chili Heat Doritos. So this recipe is bursting with flavour!
How to make Doritos-Crusted Tofu Tacos:
Doritos-Crusted Tofu Tacos
- 454 g (1 block) extra-firm tofu, cubed
- 180 g (1½ cups) all purpose flour, divided
- 240 mL (1 cup) carbonated water, (you can also use beer or cider)
- 4 g (2 tbsp) fresh cilantro, finely chopped
- 1 g (½ tsp) garlic powder
- 1 g (½ tsp) onion powder
- 1 g (½ tsp) hot chili powder
- salt & pepper, to taste
- 255 g (1 bag) Sweet Chili Heat Doritos, finely crushed
Sriracha Ranch Sauce
- 53 g (¼ cup) vegan mayo
- 5 mL (1 tsp) non-dairy milk
- 15 mL (1 tbsp) lemon juice
- 2 g (1 tsp) garlic powder
- 2 g (1 tsp) onion powder
- 2 g (1 tbsp) fresh dill
- 5 g (1 tsp) sriracha
- 50 g (1 ½ cup) kale, thinly sliced
- 70 g (1 small) carrot, julienned
- ½ lemon, juiced
- 5 mL (1 tsp) maple syrup
- salt, to taste
- 12 corn tortillas
- 1 avocado, diced
- 16 g (½ cup) fresh cilantro, chopped
Make Sriracha Ranch:
- To a small bowl combine vegan mayo, non-dairy milk, lemon juice, garlic powder, onion powder, fresh dill, and sriracha. Mix until smooth, and set aside.
Make Kale Slaw:
- To a large bowl combine finely sliced kale and carrots. Add lemon juice and message the kale and carrots with your hands for 1 minute. Add maple syrup and salt, and toss to coat. Set aside.
Make Doritos-Crusted Tofu:
- To a bowl add 120 g (1 cup) of the all-purpose flour and carbonated water. Depending on the flour you used you may need to add more carbonated water until a pancake batter-like consistency. Add in fresh cilantro, garlic powder, onion powder, hot chili powder, salt, and pepper – stir to combine. Set aside.
- To another bowl add the remaining 60 g (½ cup) of all-purpose flour and set aside. Then add the crushed Doritos to a third bowl.
- To bread the tofu, first toss in the flour, then coat in batter and then a final toss in the crushed Doritos. Repeat until all the tofu pieces are coated.
- In a pan, add about 1 cm of vegetable or canola oil. Heat over medium-low heat for a few minutes. Working in batches, fry the coasted tofu until golden and crispy on each side. If you are noticing it getting dark really fast, lower the heat a bit. They should take about 2 minutes per side. Transfer fried tofu to a paper towel-lined dish and repeat until all the tofu is fried.
- Using a non-stick pan over medium heat, toast the corn tortillas for about 15-20 seconds per side. You can also follow the instructions on the package for best results.
- To make the tacos, add the kale slaw to a warmed corn tortilla, then top with crispy tofu pieces, avocado, sriracha ranch, and finish with fresh cilantro.
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