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Beer Battered Tofu Tacos with Chipotle Aioli (Vegan). These are basically the greatest things of all time, period.

Beer Battered Tofu Tacos with Chipotle Aïoli

Crispy pieces of beer-battered taco, topped with crunchy lime-red-cabbage slaw, drizzled with chipotle aioli, all wrapped in a soft corn tortilla. Vegan!
Course Main Course
Cuisine Asian / American, TexMex
Keyword Beer battered tofu, chipotle aioli, tacos
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 399 kcal
Author Cheryl Malik


  • 1- pound block extra firm tofu
  • 2 cups flour
  • 12 ounces beer (preferably Mexican)
  • 1 teaspoon paprika
  • 1/2 - 1 teaspoon garlic powder
  • 1 teaspoon Salt , to taste
  • 1 teaspoon Salt
  • 1 cup Water
  • 1 whole avocado
  • 1 tbsp chipotle pepper in adobo sauce
  • 1-2 teaspoons adobo sauce (depending on how spicy and smoky you like it)
  • 2 tablespoons vegan mayonnaise (I just Just Mayo and adore it)
  • 1 Juice Juice of 1/2 lime
  • 1 - 2 pieces small cloves garlic
  • 1 tbsp Almond milk (or other unsweetened and unflavored alt-milk)
  • 1 tbsp Salt , to taste
  • 1 whole Small head red cabbage
  • 1 Juice Juice of 1 lime
  • 1 tsp Salt , to taste
  • 1 piece Chopped cilantro , to garnish
  • 8-10 pieces corn tortillas


  1. Drain the tofu and slice the block into about 8-12 slabs. Brine, if desired (recommended), or continue ahead to next steps.
  2. Brine the tofu (optional):
  3. Salt some water (it should taste salty) and bring to a boil. Stir until the salt dissolves, then pour over tofu slabs. Let sit about 15 minutes, then drain and continue on with recipe.
  4. Make your slaw. Using a mandolin, slice the red cabbage thin, until it is "shredded" so to speak. Place in a medium mixing bowl. Squeeze juice of one lime and sprinkle big pinch of salt over and toss to combine. Set aside.
  5. Make your aïoli. In a blender, process avocado, chipotle, 1 teaspoon adobo sauce, garlic clove(s), mayonnaise, and juice of 1/2 a lime until very smooth. Taste and add more adobo sauce, lime juice, and salt, if desired. Process again. Add milk to thin to desired consistency. Set aside.
  6. Meanwhile, make the beer batter. Whisk together all dry ingredients then slowly pour in beer, whisking until smooth. In a large cast-iron or non-stick skillet, heat about 1/4-1/2" oil over medium-high heat.
  7. If you did not brine the tofu, sprinkle salt over the pieces now (be generous - this is the only flavoring for the tofu!). Dip tofu pieces in beer batter then place in skillet, being careful so as not to splash any hot oil! Fry until golden-brown on each side, about 3-5 minutes per side. Using a slotted spoon, remove to paper towel-lined plate.
  8. Wrap corn tortillas in a few moist paper towels and microwave in 30-second bursts (should only take about 30 seconds) or until warm and soft. Arrange with a couple pieces of tofu per tortilla, top with slaw, a drizzle of chipotle aioli, and chopped fresh cilantro.

Recipe Notes

Drizzle with chipotle aioli, and chopped fresh cilantro.

Nutrition Facts
Beer Battered Tofu Tacos with Chipotle Aïoli
Amount Per Serving (4 g)
Calories 399 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 3832mg167%
Potassium 289mg8%
Carbohydrates 59g20%
Fiber 3g13%
Sugar 3g3%
Protein 16g32%
Vitamin A 280IU6%
Vitamin C 1mg1%
Calcium 52mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.