Gluten Free Salsa Verde Tofu Tacos

Total time45 min

Prep time20 min

Cook time25 min

4.8

(21)

Taco night just got a serious upgrade, and the whole thing comes together with naturally wheat-free ingredients from start to finish. Corn tortillas are the foundation here, and paired with tamari-marinated tofu that gets pressed, cubed, and pan-fried until deeply golden and crisp, they deliver every bit of the satisfying texture you want in a great taco. The salsa verde is the real showstopper — broiled tomatillos and jalapeños go straight into the blender with scallion greens, cilantro, and fresh lime juice, creating a smoky, tangy sauce with just enough heat to keep things interesting. Because every component is built from scratch, there's no guesswork about hidden gluten sneaking in through a bottled sauce or a seasoning packet. Creamy avocado slices and a scatter of fresh cilantro round out each taco with cool, herby contrast against the spiced tofu. This recipe serves four, making it an easy weeknight dinner that feels anything but ordinary.

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu
2 tbsp tamari
1 tbsp olive oil
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp salt

For the salsa verde

1 lb tomatillos, husked and rinsed
2 jalapeños, stems removed
3 scallions (green tops only), roughly chopped
½ cup fresh cilantro leaves and tender stems
2 tbsp fresh lime juice
½ tsp salt

For serving

8 small corn tortillas
1 avocado, thinly sliced
¼ cup fresh cilantro leaves
lime wedges, for serving (optional)

Instructions

1
Drain the tofu and press it firmly between several layers of paper towels, pressing down with your hands or a heavy skillet for about 5 minutes, until most surface moisture is absorbed. Cut the tofu into 3/4-inch cubes.
2
In a medium bowl, whisk together the tamari, cumin, smoked paprika, and salt. Add the tofu cubes and toss gently until evenly coated.

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