Vegan Street Corn Tacos
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These Vegan Street Corn Tacos are filled with grilled tofu, street corn salad, avocado slices and a spicy mayo. Easy, delicious vegan tacos!
These vegan tacos are perfect for the upcoming warm weather! The tofu is marinated and grilled until crispy. The street corn salad is fresh and bright, with lots of zing from the lime juice. The spicy mayo adds the perfect kick. And the avocado brings it all together.
How to Make the Tofu
This might be my new favorite way to make tofu! Drained and pressed tofu is sliced super thin and then marinated in a zesty citrus marinade. For the marinade you’ll need:
- olive oil
- smoked paprika
- chili powder
- cumin
- garlic powder
- onion powder
- pepper
- orange juice
You want to let the tofu marinate for at least 30 minutes – but longer is better. Heat an indoor griddle, non-stick skillet or outdoor grill and lightly oil it. Once hot add the tofu and grill on both sides until charred. Feel free to brush the extra marinade on the tofu as its cooking.
Once the tofu is crispy on both sides, remove it from the heat and slice it into strips. Toss with lime juice & salt and it is ready to go.
How to Make Street Corn Salad
While the tofu is marinating, make the street corn salad. Here is what you need:
- corn
- jalapeño
- red onion
- cilantro
- green onion
- cumin
- chili powder
- vegan feta
- lime juice
- salt
This is the type of salad you really want to make to your own taste. Add everything to a large bowl, give it a toss and adjust any of the seasonings you need to – I like to add lots of lime juice to mine. Set the corn salad aside until you are ready to eat.
Assemble
To assemble, heat your tortillas – a very important step! If you are using my spicy mayo (see recipe), spread some on each tortilla. Top it with the grilled tofu and street corn salad. You can also serve the tacos with extra cilantro and lime wedges.
These tacos have summer written all over them and I know they will be in my regular rotation!
Need More Recipe Inspo? Check these Out!
Did you Make this Recipe?
If you made these Vegan Street Corn Tacos I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Vegan Street Corn Tacos
Ingredients
FOR THE GRILLED TOFU
- 1 block extra firm tofu drained & pressed
- 1 tablespoon olive oil plus more for frying
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 cup orange juice
- salt to taste
- lime juice to taste
FOR THE STREET CORN SALAD
- 2.5 cups corn
- 1 jalapeño finely diced
- 1/2 red onion finely diced
- 2 green onions finely diced
- 2 tablespoons cilantro diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 3 ounces vegan feta crumbled
- 1 lime juiced, plus more to taste
- salt to taste
FOR THE SPICY MAYO
- 4 tablespoons vegan mayo
- 1/2 lime juiced, plus more to taste
- hot sauce to taste
Instructions
- Cut the tofu into 6 thin slices and place in a shallow dish. Add the oil, dry seasonings and orange juice to a bowl and whisk to combine. Pour the marinade over the tofu and brush to coat both sides. Cover and place in the fridge for 30 minutes – or up to 2 hours.
- Meanwhile, add all of the street corn salad ingredients to a bowl and toss to combine. Taste and adjust seasonings as needed. Set aside.
- Combine the spicy mayo ingredients in a bowl. Taste and adjust hot sauce & lime juice to taste. Set aside.
- Heat a griddle or non-stick skillet with a little oil over medium heat. Add the tofu to the skillet and grill until charred on both sides (approx. 5 minutes per side). Brush the tofu with the extra marinade while cooking. Remove from the heat and slice into strips.
- To assemble, heat the tortillas and top each taco with spicy mayo, grilled tofu, street corn salad and avocado. Top with extra cilantro and serve with lime wedges.
Video
My husband and I loved these! The corn salsa is the perfect blend and the hot sauce adds the little extra umph on top. Will definitely be making these again!
I tried the tofu out a couple of different ways, since there was a couple days of the meal with the corn salsa. I actually found that I could cut the tofu into the strips (like how it ends up in the recipe) before cooking and then it to a skillet with the seasoning and I like the texture better first go round. Doesn’t have the pretty grill marks, but still tastes very good and was easier for me to do for the future.
Some of the best tacos I’ve ever made. The corn salad is addictive!
Thanks Katie! So glad you enjoyed these!
Loved these tacos ! Come together easily and the corn salsa is a 10
Thanks so much Judy!
Great easy dish to prepare. My husband doesn’t like tofu but he will eat tempeh so I used thin slices of tempeh. When charred it’s delicious. Adding a whole jalapeño makes it a little spicy but my husband loved it.
Yum! Love the idea of making this with tempeh!