I get big, satisfying taco-shop flavor with simple, fresh toppings and zero deep-frying. I toast the tortillas for just a hint of char, slice my not-fried tofu “chicken,” and stack all the goodies for a fast weeknight win. I love that these are customizable, budget-friendly, and ready in minutes—perfect for when I want bold flavor without extra fuss.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 corn tortillas lightly toasted 1 batch southern style not fried boneless tofu see previous post 1/2 cup chopped tomatoes 1 cup chopped lettuce 1/3 cup chopped cilantro 1/4 cup diced onions 1/4 cup sliced black olives 1/4 cup salsa verde 1/2 cup guacamole 2 tablespoons just chipotle mayo lime juice optional
Directions
I heat a dry skillet over medium-high and toast the corn tortillas until softened and just beginning to brown—about 20–30 seconds per side.
I slice the not fried not chicken (the boneless tofu) into strips.
I place a few tofu pieces in each warm tortilla.
I layer on tomatoes, lettuce, cilantro, onions, black olives, salsa verde, and generous dollops of guacamole.
I drizzle with just chipotle mayo and finish with a squeeze of lime, if I’m using it. I dig in immediately.
Servings and Timing
I make 4 tacos total, which serves 2 as a light meal (2 tacos each) or 1 very hungry person. Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes
Variations
I like to play with toppings to match my mood. I swap salsa verde for a smoky red salsa, add pickled jalapeños for extra bite, or use shredded cabbage instead of lettuce for extra crunch. I sometimes warm the tortillas directly over a gas flame for a deeper char, or I press the assembled tacos briefly on a griddle to melt everything together.
Storage/Reheating
I store leftover components separately in airtight containers for up to 3 days. I keep the tortillas at room temperature in a sealed bag if using the same day, otherwise I refrigerate them. When I’m ready to eat, I re-toast tortillas in a dry skillet for 15–30 seconds per side and bring the tofu to temperature in the skillet until warmed through. I add fresh toppings after reheating so everything stays crisp.
FAQs
How do I keep the tortillas from cracking?
I warm them just before assembling and keep them wrapped in a clean towel so they stay soft and pliable.
Can I make the tofu ahead of time?
I can. I cook the batch of southern style not fried boneless tofu in advance and refrigerate it for up to 3 days; I slice and reheat right before serving.
What if I only have flour tortillas?
I can use them. I toast them lightly the same way; the flavor will be softer, but still delicious.
How spicy are these tacos?
The heat mostly comes from the just chipotle mayo and salsa verde. I control the spice by using more or less of those, or by adding a squeeze of lime to mellow the heat.
Can I add protein variety?
I stick with the not fried boneless tofu for this recipe’s texture, but I can add seasoned black beans alongside it for extra heartiness.
What’s the best way to chop the toppings?
I keep everything bite-sized—small dice for tomatoes and onions, thin shreds for lettuce—so each bite has a little of everything.
How do I prevent soggy tacos?
I pat any watery toppings (like tomatoes) dry and assemble right before eating. I also avoid over-saucing the tortillas.
Can I make these oil-free?
I can skip any added oil in the pan when warming tortillas and use an oil-free chipotle sauce or a dollop of salsa in place of the mayo.
What sides go well with these tacos?
I like quick rice and beans, a simple corn salad, or grilled street-style corn to round out the plate.
How do I scale the recipe for a crowd?
I multiply all ingredients by the number of servings I want, keep toppings in bowls for self-serve assembly, and toast tortillas in batches to keep them warm.
Conclusion
I love how these tacos turn simple not fried tofu and fresh toppings into a bold, fresh, and fast dinner. I toast, slice, layer, and squeeze—then enjoy craveable flavor with minimal effort and maximum satisfaction.
These Vegan Not Fried Not Chicken Tacos feature tender tofu ‘chicken’ layered into toasted corn tortillas with crisp veggies, creamy guacamole, and a drizzle of chipotle mayo for a bold, plant-based twist on classic tacos.
Ingredients
4 corn tortillas, lightly toasted
1 batch southern-style not fried boneless tofu
1/2 cup chopped tomatoes
1 cup chopped lettuce
1/3 cup chopped cilantro
1/4 cup diced onions
1/4 cup sliced black olives
1/4 cup salsa verde
1/2 cup guacamole
2 tbsp chipotle mayo (vegan)
Lime juice, optional
Instructions
Heat a dry skillet over medium-high heat and toast corn tortillas for 20–30 seconds per side until warm and slightly charred.
Slice the prepared southern-style not fried boneless tofu into strips.
Layer tofu slices onto each tortilla.
Top with chopped tomatoes, lettuce, cilantro, onions, and black olives.
Spoon on salsa verde and guacamole.
Drizzle with vegan chipotle mayo and finish with a squeeze of lime, if desired.
Serve immediately while warm and enjoy.
Notes
Warm tortillas just before assembling to prevent cracking.
Swap lettuce for cabbage or add pickled jalapeños for extra crunch and heat.
Use flour tortillas if preferred; toast lightly before assembling.
Keep toppings bite-sized so every bite has balanced flavor.
For oil-free tacos, skip mayo and add extra salsa or lime.
