Herb-Brined Tofu and Charred Vegetables Tacos

Name: Herb-Brined Tofu and Charred Vegetables Tacos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 14 oz (397 g) extra-firm tofu, pressed, drained and pressed for 30 minutes in paper towels; 3 tbsp (45 ml) extra-virgin olive oil; 3 tbsp (45 ml) fresh lemon juice; 3 clove (15 g) garlic cloves, minced; 2 tbsp (6 g) fresh oregano, finely chopped; 1 tbsp (3 g) fresh thyme, finely chopped; kosher salt, to taste; freshly ground black pepper, to taste; 2 each (600 g) medium zucchini, cut lengthwise into ¼-inch-thick planks; 2 each (450 g) large red bell peppers, quartered and seeded; 1 each (225 g) large yellow bell pepper, quartered and seeded; 2 tbsp (30 ml) extra-virgin olive oil; 1 tsp (2½ g) smoked paprika; ½ tsp (1 g) ground cumin; kosher salt, to taste; freshly ground black pepper, to taste; 8 each (320 g) flour tortillas (6-inch/15 cm); ½ cup (12 g) fresh cilantro, roughly chopped; 2 each (120 g) fresh limes, cut into wedges; ½ each (80 g) red onion, thinly sliced; 1 each (150 g) ripe avocado, sliced; ½ cup (120 ml) vegan crema or cashew cream (optional)

From the MyKitchenBank Kitchen

Crispy herb-marinated tofu and smoky charred vegetables wrapped in warm tortillas with fresh herbs, lime, and cooling toppings. This Mediterranean-Mexican fusion brings together brined tofu with a savory herb crust and grilled summer vegetables for a satisfying vegan taco that doesn't sacrifice texture or flavor.

Prep: 20 min
Cook: 25 min
Wait: 2 hr
Total: 2 hr 45 min
Makes: 8 tacos (2 per person)

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Ingredients

4 servings

For the tofu
14 oz (397 g) extra-firm tofu, pressed, drained and pressed for 30 minutes in paper towels
3 tbsp (45 ml) extra-virgin olive oil
3 tbsp (45 ml) fresh lemon juice
3 clove (15 g) garlic cloves, minced
2 tbsp (6 g) fresh oregano, finely chopped
1 tbsp (3 g) fresh thyme, finely chopped
kosher salt, to taste
freshly ground black pepper, to taste
For the vegetables
2 each (600 g) medium zucchini, cut lengthwise into ¼-inch-thick planks
2 each (450 g) large red bell peppers, quartered and seeded
1 each (225 g) large yellow bell pepper, quartered and seeded
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (2.5 g) smoked paprika
½ tsp (1 g) ground cumin
kosher salt, to taste
freshly ground black pepper, to taste
For assembly
8 each (320 g) flour tortillas (6-inch/15 cm)
For serving
½ cup (12 g) fresh cilantro, roughly chopped
2 each (120 g) fresh limes, cut into wedges
½ each (80 g) red onion, thinly sliced
1 each (150 g) ripe avocado, sliced
½ cup (120 ml) vegan crema or cashew cream (optional)

Equipment (9)

14×12-inch (36×30 cm) shallow baking dish
Paper towels
Colander
Large bowl
Grill or grill pan (10 inches/25 cm wide)
Tongs
Cutting board
Sharp knife
Small bowl for drizzling

Steps

Before you start

Press tofu for 30 minutes to remove excess moisture
Preheat grill or grill pan to medium-high heat 10 minutes before cooking
Have all vegetables prepped and marinade ready before grilling
Warm tortillas just before serving

1
Press and cut tofu
- Remove tofu from package and drain liquid.
- Place tofu block on a clean cutting board lined with paper towels.
- Cover top with more paper towels and place a heavy skillet or weight on top for 30 minutes to remove excess moisture.
- After pressing, cut pressed tofu into 8 rectangular pieces, each about ½ inch (1.3 cm) thick and 2×3 inches (5×8 cm).
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Ready when: Tofu feels firm and no liquid seeps out when pressed
Tip: Pressing tofu is essential—it creates a drier surface that will brown and crisp on the grill and absorbs the marinade better.
2
Make herb brine
- In a large bowl, whisk together 3 tablespoons (45 ml) extra-virgin olive oil, 3 tablespoons (45 ml) fresh lemon juice, 3 minced garlic cloves, 2 tablespoons (6 g) finely chopped fresh oregano, 1 tablespoon (3 g) finely chopped fresh thyme.
- Season with ½ teaspoon (3 g) kosher salt and ¼ teaspoon (0.5 g) freshly ground black pepper.
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Ready when: Herbs are evenly distributed and brine is well combined
Tip: Chop fresh herbs just before mixing so they don't lose flavor or darken.
3
Marinate tofu
- Place pressed tofu pieces in a shallow 14×12-inch (36×30 cm) baking dish.
- Pour herb brine over tofu, gently turning each piece to coat evenly on all sides.
- Let marinate at room temperature for 2 hours, turning gently halfway through.
- The tofu will absorb the marinade flavors as it sits.
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Ready when: Tofu has absorbed liquid and feels softer to touch; some brine remains in the dish
Tip: Don't skip the marinating time—the brine flavors are what make this tofu taste spectacular. If short on time, marinate for at least 1 hour.
4
Prepare vegetables
- While tofu marinates, prepare vegetables.
- Cut 2 medium zucchini lengthwise into ¼-inch (6 mm) thick planks.
- Quarter 2 large red bell peppers and 1 large yellow bell pepper; remove seeds.
- In a bowl, toss zucchini and peppers with 2 tablespoons (30 ml) extra-virgin olive oil, 1 teaspoon (2.5 g) smoked paprika, ½ teaspoon (1 g) ground cumin, ½ teaspoon (3 g) kosher salt, and ¼ teaspoon (0.5 g) freshly ground black pepper.
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Ready when: Vegetables are evenly coated with oil and spices
Tip: Cut zucchini lengthwise into thin planks, not rounds—planks stay intact on the grill and won't fall through.
5
Preheat grillOven 400°F / 205°C
- Heat a grill or grill pan to medium-high heat (about 400°F/200°C) for 10 minutes until very hot.
- If using a grill pan on the stovetop, preheat over medium-high heat until a drop of water sizzles and evaporates immediately.
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Ready when: Grill grates are hot; a drop of water sizzles and evaporates immediately
Tip: A properly preheated grill prevents sticking and creates beautiful char marks.
6
Grill vegetables
- Working in batches, place zucchini planks and pepper quarters directly on hot grill grates.
- Cook zucchini for 3–4 minutes per side until tender with deep char marks.
- Cook peppers for 4–5 minutes per side until skin is blistered and charred but flesh is still slightly firm.
- Use tongs to turn gently.
- Transfer cooked vegetables to a plate.
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Ready when: Vegetables have deep brown to black char marks and are tender but still hold their shape
Tip: Don't move vegetables the moment they hit the grill—let them sit for 30 seconds to develop char before rotating.
7
Grill tofu
- Working in batches if needed to avoid crowding, place marinated tofu pieces directly on hot grill grates.
- Cook for 4–5 minutes on the first side without moving—this allows the herb crust to form and tofu to char.
- Flip gently using tongs and cook 3–4 minutes on the second side until both sides are golden brown and crispy with light char marks.
- The exterior should be caramelized.
- Transfer grilled tofu to a plate.
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Ready when: Tofu exterior is golden brown and crispy with light char marks; herb crust is visible and fragrant
Tip: Let tofu sit undisturbed on the grill for the first 4–5 minutes so the Maillard reaction creates a flavorful crust. Resist the urge to flip early.
8
Warm tortillas
- Working quickly, place tortillas directly over the cooled grill grates or in a dry skillet over medium heat for 30 seconds per side until warm and pliable.
- Stack warm tortillas in a kitchen towel to keep them soft.
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Ready when: Tortillas are warm, pliable, and have light spotting
Tip: Warm tortillas just before serving so they stay flexible and pliable for filling.
9
Assemble tacos
- Place a warm tortilla on a plate.
- Layer 1 piece of charred tofu in the center, then arrange grilled vegetables on top.
- Add a small handful of chopped fresh cilantro, a few thin slices of red onion, and avocado slices.
- Drizzle lightly with vegan crema if desired.
- Serve immediately with lime wedges on the side.
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Ready when: Tacos are filled and ready to serve hot
Tip: Assemble tacos to order if possible so warm tofu and vegetables stay at their best temperature.

Good to know

Tips

Press tofu for the full 30 minutes to remove maximum moisture—drier tofu crisps beautifully on the grill and absorbs the herb brine more effectively.
Don't flip tofu or vegetables frequently on the grill; let each side sear undisturbed for 3–5 minutes to develop a flavorful crust and attractive char marks.
If you don't have a grill, use a grill pan or cast-iron skillet over medium-high heat on the stovetop—the results are nearly identical.
Assemble tacos just before eating so the warm grilled items don't soften the tortillas too much; the contrast of warm tofu and cool avocado is part of the appeal.

Make ahead

Tofu can be pressed up to 8 hours ahead and refrigerated. The herb brine can be made 1 day ahead and stored in an airtight container. Tofu can be marinated and cooked up to 4 hours ahead; reheat gently in a 325°F (163°C) oven for 5 minutes before serving.

Storage & reheating

Store leftover grilled tofu and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat tofu in a 325°F (163°C) oven for 5 minutes or in a skillet over medium heat for 2–3 minutes until warm. Vegetables can be eaten cold, at room temperature, or reheated the same way. Store tortillas in a sealed bag at room temperature for up to 3 days or in the freezer for up to 3 months; thaw and warm before serving. Fresh toppings (cilantro, avocado, onion, lime) are best added just before eating.

Substitutions

flour tortillas (6-inch/15 cm) → corn tortillas or lettuce cups. Corn tortillas add a traditional Mexican flavor; use 2 at a time for sturdiness, or serve tofu and vegetables over butter lettuce or romaine for a low-carb option.
vegan crema or cashew cream → dairy sour cream or Greek yogurt. If not keeping the recipe vegan, sour cream or Greek yogurt provides the same cooling effect; use 1–2 teaspoons per taco.
extra-firm tofu, pressed → tempeh or cauliflower steaks. Marinate tempeh the same way and grill 3–4 minutes per side. Cauliflower steaks (½-inch slices cut vertically) grill in 4–5 minutes per side and absorb the marinade well.
fresh oregano → dried oregano (use 2 teaspoons/2 g instead of fresh). Dried oregano is more concentrated; reduce to avoid overpowering the brine. Fresh is preferred for brighter flavor.