Crispy Baked Tofu Taquitos with Guacamole and Pico De Gallo

These crispy baked tofu taquitos are a flavor-packed twist on a classic. Instead of meat, we crumble protein-rich tofu and cook it with a bold Southwest spice blend and Tex-Mex paste, infusing every bite with aromatic spices. The result is a filling that’s savory, satisfying and anything but bland.

Rolled up in flour tortillas and baked until golden and crunchy, these taquitos are served with a bright pico de gallo and a creamy guacamole-sour cream sauce. Perfect for a fun dinner or game-day snack, this recipe is sure to become a favorite.

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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 Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.5 cup GuacamoleView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil and lightly oil it. Wash and dry all produce. Halve, peel and finely chop half the red onion (use the whole onion if serving 4). Zest and quarter the lime. In a small bowl, combine 1½ tablespoons chopped onion (3 tablespoons for 4), juice from half the lime (whole lime for 4) and a pinch of salt. In another small bowl, mix the Mexican cheese blend and Monterey Jack cheese.
2. Drain the tofu and press out excess moisture with paper towels. Crumble the tofu into small pieces (resembling ground meat) into a medium bowl. Add the Southwest spice blend, cornstarch and a pinch of salt and pepper. Toss to coat evenly. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the tofu in an even layer and cook undisturbed until lightly browned on the bottom, 2-3 minutes. Add the remaining chopped onion and cook, stirring occasionally, until the onion softens and the tofu is browned, 3-4 minutes more. Stir in the Tex-Mex paste and ⅓ cup water (½ cup for 4). Simmer until thickened, 1-2 minutes. Remove from heat.
3. While the filling cooks, drizzle the tortillas with 1 tablespoon oil (2 tablespoons for 4) and brush or rub to coat. Place the tortillas on a clean work surface. Spoon a heaping ¼ cup of the tofu filling onto one side of each tortilla and sprinkle with 1 tablespoon of the cheese mixture. Roll up the tortillas starting from the filled side, creating taquitos. Place them seam-side down on the prepared baking sheet, snugly together to prevent unrolling. Bake on the middle rack until golden brown and crispy, 8-12 minutes.
4. While the taquitos bake, finely dice the Roma tomato. Add the tomato and half the lime zest to the bowl with the seasoned onion. Toss to combine and season with salt. In the bowl that held the cheese, combine the guacamole, sour cream, remaining lime zest and a squeeze of lime juice. Season with salt and pepper. Divide the baked taquitos among plates. Top with the creamy guacamole mixture and the pico de gallo. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I make these taquitos ahead of time?

Yes! You can assemble the taquitos and refrigerate them unbaked for up to a day. When ready to serve, bake as directed, adding a few extra minutes if needed.

Can I use a different cheese?

Absolutely. Cheddar, pepper jack or a Mexican blend all work well. Just make sure to use a cheese that melts nicely.

How do I store leftovers?

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.