With black beans and a sweet, tangy mango-peach salsa, these Air Fryer Tofu Tacos are the tastiest meatless dinner ever! The crispy seasoned tofu will convince any skeptic.
Even though tofu is pretty mainstream these days, it still has a reputation for being, well… less-than-tasty. But my hot take is that people who don’t like tofu just haven’t had it prepared the right way. Recipes like my Korean Tofu, Crispy Baked Tofu and these air fryer tofu tacos are total game-changers, transforming that bland white cube into irresistible, chewy, fabulously seasoned bites. And then wrap that tofu in tortillas with black beans and mango-peach salsa? You’re going to be on #TeamTofu for sure!
What Makes These Air Fryer Tofu Tacos the Best Ever
There’s a lot to love about this recipe! Here’s what makes it such a hit.
- Air fried tofu. You can cook tofu so many different ways, but the air fryer really does a magical job of getting it crispy on the outside while it stays chewy and soft in the middle.
- That salsa, though. I combine mango and peach, then toss it in spices with lime juice and a bit of honey. (Pro-tip: Leftovers are awesome with tortilla chips too.)
- Seasoned black beans. Smoky black beans add even more flavor and some extra protein to these air fryer tofu tacos.
What You’ll Need
Here are the ingredients you’ll need to make air fryer tofu tacos. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Air Fryer Tofu:
- Extra-firm tofu – This has a better texture for tacos than softer varieties.
- Olive oil – Or another oil you like to use for cooking.
- Lime juice – Fresh juice has better flavor than bottled.
- Honey
- Garlic
- Seasonings – Chili powder, smoked paprika, ground cumin, and salt.
- Cornstarch – This helps the tofu get crispy.
Seasoned Black Beans:
- Black beans – Drain and rinse these well.
- Seasonings – Chili powder, smoked paprika, ground cumin, and salt.
Salsa:
- Mango – I like to use champagne mangoes, which have the best flavor and less stringiness.
- Peach – Or a nectarine.
- Shallot and garlic – These balance the sweetness with savoriness.
- Olive oil
- Honey
- Fresh cilantro – If you’re not a cilantro fan, fresh mint would also work.
- Lime juice
- Seasonings – Chili powder and smoked paprika
How to Make Air Fryer Tofu Tacos
You can make the beans and salsa in advance if you’d like, then just cook the tofu when you’re ready to eat.
- Press the tofu. Place the tofu on a sheet pan. Cover it with foil and set a pan or book on top. Let this sit for 15 minutes to press out the excess liquid.
- Marinate the tofu. Cube the tofu. Whisk the olive oil, lime juice, honey, garlic, and seasonings in a bowl, then stir in the tofu. Marinate for 15 to 30 minutes.
- Prepare. Preheat your air fryer to 400ºF and coat the basket with cooking spray.
- Air fry. Drain the liquid from the tofu, then add the cornstarch and toss to coat. Spread the tofu into the basket and air fry for 8 minutes, then shake and continue air frying for 5 minutes more.
- Make the beans. Combine the beans, seasonings, and a splash of water in a pan set over low heat. Simmer for about 10 minutes, until warmed through.
- Make the salsa. Toss together all the ingredients, then season to taste.
- Assemble. Warm the tortillas, then divide the beans, tofu, and salsa onto them with your desired toppings.
Tips for Success
I’ve got a few more pointers to help you make the perfect air fryer tofu tacos.
- Don’t skip pressing the tofu. By pressing out the liquid, you leave more room for the tofu to absorb that flavorful marinade, making your tofu extra delicious!
- Give the tofu room. You may need to cook the tofu in batches, and that’s okay! Giving the tofu room in the basket will help it get crispier, and crispy tofu is the best tofu.
- Use refrigerated tofu. The tofu that’s sold unrefrigerated in little cartons is silken tofu. It’s awesome for making miso soup and sauces, but it’s too soft for making into air fryer tofu tacos.
Variations
You can switch up this recipe depending on how you serve it and the add-ons you use. Here are a few ideas to get you started.
How to Store and Reheat Leftovers
- Refrigerator: Store the salsa, tofu, and beans in separate containers. They’ll keep in the refrigerator for up to 4 days. I don’t recommend freezing this recipe.
- To reheat: Warm up the tofu in the air fryer and heat the beans on the stovetop or in the microwave. (The tofu can also be microwaved, but it won’t be as crispy.) Assemble the tacos and serve.
For the tofu:
- 10 ounces extra firm tofu
- 3 tbsp olive oil
- ⅓ cup fresh lime juice
- ½ tablespoon honey
- 2 clove garlic minced
- ¾ tablespoon chili powder
- ¾ tablespoon smoked paprika
- 1 teaspoon ground cumin
- Kosher salt to taste (optional)*
- 2 tablespoons cornstarch
- * This marinade is so flavorful that you probably won’t even need the salt.
For the seasoned black beans:
For the mango salsa: (You may have extra salsa, but that’s ok! Enjoy it with your favorite tortilla chips.)
- 1 ripe mango peel and seed removed, diced
- 1 ripe peach pitted and diced
- ½ shallot sliced paper thin
- 1 clove garlic minced
- 1 tablespoon olive oil
- ½ tablespoon honey
- ⅓ cup chopped fresh cilantro
- 1 lime juice of
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
To assemble:
- 6 corn tortillas taco size
- 1 large avocado sliced
- ¾ cup crumbled Cotija cheese
- 4 radishes sliced paper thin
Prepare the Tofu:
-
Start by pressing the tofu to remove excess moisture. Place the tofu on a sheet pan and cover it with a sheet of aluminum foil. Set a heavy pan or book on top for about 15 minutes. Drain the liquid from the pan.
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Cut the tofu into cubes (~1 inches). In a bowl, whisk together the olive oil, lime juice, honey, garlic, chili powder, smoked paprika, cumin, and salt (if using). Add the tofu and gently toss to coat. Let it marinate for at least 15-30 minutes.
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Preheat the air fryer to 400°F before coating the basket with cooking spray. Drain the excess marinade from the tofu, toss it in cornstarch, and arrange it in a single layer in the basket. Air fry for 8 minutes, give the basket a shake, and air fry for an additional 5 minutes.
Prepare the Seasoned Black Beans:
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In a small saucepan, combine the black beans, chili powder, smoked paprika, cumin, and salt.
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Add a splash of water (about 2 tablespoons) and simmer on low heat for about 10 minutes, stirring occasionally, until warmed through and the flavors meld. Adjust seasoning to taste. Remove from heat.
Prepare the Mango Salsa:
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In a medium bowl, combine the diced mango, peach, shallot, garlic, olive oil, honey, cilantro, lime juice, chili powder, and smoked paprika. Toss gently to combine. Taste and adjust seasoning if needed (you may want a touch more lime juice or chili powder depending on your preference).
Assemble the Tacos:
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Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until soft and pliable.
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Layer some seasoned black beans on the bottom of each tortilla, then add a few pieces of the crispy tofu. Top with a generous spoonful of mango salsa, a few slices of avocado, some Cotija cheese, and radish slices for crunch and freshness.
Calories: 1127kcal | Carbohydrates: 121g | Protein: 36g | Fat: 63g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 35g | Cholesterol: 50mg | Sodium: 1291mg | Potassium: 1882mg | Fiber: 27g | Sugar: 35g | Vitamin A: 5832IU | Vitamin C: 80mg | Calcium: 526mg | Iron: 10mg