Crispy golden tofu cubes get tossed in a punchy marinade of lime juice, cumin, chili powder, and smoked paprika, then seared until deeply browned and crisp on every side. Piled onto warm corn tortillas with a bright, quick-wilted cabbage and cilantro slaw, plus creamy avocado slices, each taco balances heat, crunch, and citrusy freshness. It's a plant-forward taco night that comes together fast, with the skillet doing all the work of getting that tofu crispy without any dairy or eggs anywhere near the pan. A squeeze of extra lime and a shake of hot sauce at the table let everyone customize their own plate. This one's a genuinely satisfying, protein-packed option for a vegan taco night, and it holds up just as well for meal-prepped lunches throughout the week.
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Drain the tofu and press it firmly between several layers of paper towels, placing a heavy skillet or cutting board on top, for 15 minutes until most of the surface moisture is removed. Cut the pressed tofu into 3/4-inch cubes.
In a large bowl, whisk together the tamari, 1 tbsp lime juice, cumin, chili powder, smoked paprika, and 1/4 tsp salt. Add the tofu cubes and toss gently until evenly coated. Let sit for 5 minutes while you prepare the slaw.
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