Delicious Tofu Tacos with peach slaw made on a sheet pan — a fresh, flavorful, healthy meal the whole family will love. Vegan and gluten-free.
I’m a longtime taco lover—there’s something about their casual, hands-on nature that makes every meal feel like a small celebration. While many restaurants default to beans as the vegetarian option, these zesty sheet pan tofu tacos are a welcome twist. You roast the tofu, peppers, and onions together, then top everything with a bright peach and kale slaw for a light, summery contrast. The whole dish is vegan, naturally gluten-free (use tamari for soy sauce if needed), and simple enough for weeknights yet special enough for guests.
These sheet pan tacos stand out because everything bakes on one tray, which both simplifies cleanup and develops great caramelized flavor on the tofu and vegetables. While the tofu roasts, you can prepare the slaw and warm tortillas. The peach in the slaw came about as a happy accident—leftover ripe peaches became the star, adding a sweet, juicy contrast to the crisp cabbage and hearty kale. In cooler months you can swap the peach for apple or pear with equally lovely results.
Important tips: press the tofu well so it absorbs more flavor and crisps up in the oven. A tofu press is convenient, but wrapping the block in a clean dish towel and weighting it with a few heavy books or a cast-iron pan for 30 minutes works just as well—replace the towel halfway through if it becomes very wet. If you can, let the tofu marinate briefly in the spice and sauce mixture; even 10–30 minutes improves the flavor. Don’t crowd the sheet pan—leave space between pieces so everything roasts instead of steams. Finally, toppings make the tacos: sliced jalapeños, fresh salsa, and a creamy guacamole are highly recommended.
Don’t skip the guacamole—it’s the perfect finishing touch.
Zesty Tofu Tacos with Peach Cabbage Slaw
- Author: Alexis Joseph
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 1 hour
- Yield: 3 servings
- Category: Main Meal
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Change the tofu game with these zesty sheet pan tofu tacos topped with a bright peach and cabbage slaw. They’re fresh, flavorful, and family-friendly—vegan and gluten-free when you use tamari.
Ingredients
- 1 (15.5 oz) pkg extra-firm tofu, drained and pressed
- 1 tbsp avocado oil (or other high-heat oil)
- 2 tbsp lime juice
- 2 tbsp soy sauce (sub tamari for gluten-free)
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp smoked paprika
- ¼ tsp fine sea salt
- 1 tbsp cornstarch
- 2 bell peppers, sliced
- ½ red onion, sliced
- Small corn tortillas, for serving
For the slaw:
- 1 cup kale, finely chopped
- 2 cups red cabbage, finely shredded
- ¼ cup cilantro, chopped
- 1 ripe peach, thinly sliced (or pear/apple seasonally)
- ¼ tsp fine sea salt, to taste
- 1 tbsp apple cider vinegar
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly oil or spray it.
- Cut pressed tofu into 1-inch squares. In a medium bowl, whisk together avocado oil, lime juice, soy sauce (or tamari), chili powder, cumin, smoked paprika, sea salt, and cornstarch. Add the tofu and toss to coat. Let sit 10 minutes while the oven preheats; longer marinating deepens flavor.
- Make the slaw: place chopped kale in a medium bowl with a pinch of salt and massage with your hands until it softens. Add shredded red cabbage, chopped cilantro, sliced peach, another pinch of salt, and apple cider vinegar. Toss to combine and set aside.
- Arrange the tofu, sliced peppers, and onion in a single layer on the prepared baking sheet. Lightly spray or brush with oil and season the peppers and onions with salt and pepper. Roast for about 35 minutes, tossing once halfway through, until tofu is golden and vegetables are caramelized.
- To serve, warm tortillas and layer with roasted tofu, peppers, onions, and peach cabbage slaw. Add optional toppings like sliced jalapeño, salsa, and guacamole.