Crispy Baked Tofu Taquitos with Guacamole and Pico De Gallo

These crispy baked taquitos are loaded with flavor from spiced tofu, melted cheese and zesty toppings. Instead of meat, we use protein-packed tofu seasoned with a Southwest and Tex-Mex spice blend, then baked until golden and crunchy. Serve them with creamy guacamole and fresh pico de gallo for a fiesta-ready meal that’s better than takeout.

Perfect for a weeknight dinner or a fun appetizer, these taquitos come together quickly with simple ingredients. The tofu is pan-fried to bring out its texture, then rolled into tortillas with cheese and baked to perfection. Top with homemade pico and guac for a fresh, vibrant finish.

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Ingredients

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 cup GuacamoleView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil and lightly oil it. Wash and dry produce. Halve, peel and thinly slice half the red onion. Zest and quarter the lime.
2. In a small bowl, combine 1½ tablespoons sliced onion, juice from half the lime and a pinch of salt. In another small bowl, mix the Mexican cheese blend and Monterey Jack cheese.
3. Drain the tofu and press out excess water with paper towels. Dice into ½-inch cubes. In a medium bowl, toss tofu with Southwest spice blend, cornstarch and a generous pinch of salt and pepper until evenly coated.
4. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add tofu in an even layer and cook undisturbed until lightly browned on the bottom, 2-3 minutes. Add remaining sliced onion and cook, stirring occasionally, until onion softens and tofu is browned, 3-4 minutes more. Add Tex-Mex paste and ⅓ cup water. Simmer until thickened, 1-2 minutes. Turn off heat.
5. Drizzle tortillas with 1 tablespoon oil and brush to coat both sides. Place tortillas on a work surface. Spoon a heaping ¼ cup of filling onto one side of each tortilla, then sprinkle with 1 tablespoon cheese mixture. Roll up tightly, starting from the filled side and place seam-side down on the prepared baking sheet. Arrange snugly so they don’t unroll. Bake until golden and crispy, 8-12 minutes.
6. While taquitos bake, finely dice the tomato. Add tomato and half the lime zest to the bowl with pickled onion. Toss to combine and season with salt. In the bowl used for cheese, mix guacamole, sour cream, remaining lime zest and a squeeze of lime juice. Season with salt and pepper. Divide taquitos among plates, top with guacamole and pico de gallo and serve with lime wedges.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be smaller and more prone to cracking. Warm them slightly before rolling to make them pliable.

How do I make these taquitos vegan?

Use a plant-based cheese blend and replace sour cream with vegan sour cream or additional guacamole. The rest of the recipe is already vegan.

Can I prepare these ahead of time?

You can assemble the taquitos and refrigerate them unbaked for up to 24 hours. Bake just before serving, adding a few extra minutes if needed.