BBQ Sweet Potato Tofu Tacos (Vegan)

GFGluten FreeGRGrain FreeNFNut FreeVVegan

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These BBQ Sweet Potato Tofu Tacos are wholesome, fresh, and filling, thanks to protein-packed tofu and a colorful lime-cabbage slaw. The perfect plant-based main that can be enjoyed all year!
This recipe is sponsored by Nasoya.

Who doesn’t love a great taco? These BBQ Sweet Potato Tofu Tacos are packed with flavor and wholesome goodness, thanks to colorful veggies, a crispy slaw, and BBQ tofu. Plus, you only need 10 ingredients and less than 30 minutes to make them! 

Overhead shot of 3 tacos topped with red cabbage and cilantro


These tacos are made with simple and nourishing ingredients, but still pack a big flavor punch – especially thanks to Nasoya‘s Plantspored Sweet BBQ TofuBaked! This tofu is pre-pressed and pre-marinated, making it so easy to just cut up and enjoy! Check out Nasoya’s store locator to find this tofu near you 🙂

Ingredients for tacos arranged on marble background. Clockwise text labels read sweet potato, tortillas, oil, bbq sauce, salt, cumin, lime, cilantro, red cabbage, jalapeno, tofu

The rest of the taco flavors enhance the BBQ flavor – sweet potatoes complement the sweetness, while cumin adds some earthiness and the cabbage-lime slaw adds both crunch and acidity!


side-by-side photos of red cabbage slaw and baked sweet potato and tofu in a white bowl

This recipe comes together in only a few simple steps, and no time at all!

  1. Toss the sweet BBQ tofu and sweet potatoes with extra seasonings, then roast in the oven or air fryer until crispy.
  2. Make the lime cabbage slaw while the tofu roasts away, then
  3. Warm your tortillas, then assemble and enjoy!

Two tacos topped with red cabbage slaw with a package of Nasoya's Plantspired Sweet BBQ TofuBaked in the background

These tacos are the perfect year-round meal that looks fancy, but is totally fuss-free 😉 The BBQ flavor adds some heartiness, while the cabbage slaw keeps things fresh and exciting! And let’s not forget the protein-packed tofu, which makes the meal both filling and satisfying.

Two sweet potato tofu tacos topped with red cabbage slaw and fresh cilantro

If you’re looking for more BBQ or taco recipes, you’ll also love this Sheet Pan Vegan BBQ, these BBQ Tempeh Tacos with Pineapple Slaw, and this Fuss-Free Sticky BBQ Tempeh!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + @Nasoya! I love seeing your delicious recreations 🙂


BBQ Sweet Potato Tofu Tacos

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5 from 1 review

These BBQ Sweet Potato Tofu Tacos are wholesome, fresh, and filling, thanks to protein-packed tofu and a colorful lime-cabbage slaw. The perfect plant-based main that can be enjoyed all year!

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: Serves 2 to 3 1x
  • Category: Main
  • Method: Air Fryer, Oven
  • Cuisine: American
  • Diet: Vegan



For the BBQ Filling : 

  • 1 package Nasoyan Plantspired Sweet BBQ TofuBaked, cubed
  • 1 medium sweet potato, peeled and diced
  • 1/4 cup barbecue sauce, divided
  • 2 teaspoons oil (optional, but recommended)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt 

For the Slaw: 

  • 1/4 head red cabbage, finely shredded
  • 1 jalapeños, diced (remove seeds for mild heat)
  • 1/4 teaspoon cumin
  • Juice of 1/2 lime
  • 1/4 teaspoon salt

For Serving: 

  • 6 corn tortillas (or sub flour)
  • Chopped cilantro, for garnish


  1. Prep: If you are using an oven, pre-heat it to 400F and line a baking tray. If you are using an air-fryer you do not need to pre-heat it. 
  2. BBQ Filling: add the tofu and sweet potato to a medium bowl along with 2 tablespoons of barbecue sauce and the oil, cumin, and salt. Mix well, until evenly coated.
    1. Air Fryer: transfer to the basket of the air fryer and bake at 380F for 20 minutes, shaking the basket every 5 minutes to ensure even cooking.
    2. Oven: bake at 400F for 25-30 minutes, flipping halfway.
  3. Slaw: in the meantime, add the cabbage, jalapeño, cumin, lime, and salt to a bowl and mix until evenly combined. Place in the fridge and let marinate while the tofu bakes.
  4. Assemble: briefly warm your tortillas using the oven or microwave, then wrap in a towel to keep warm. Once the BBQ tofu filling is done, quickly transfer it to the same bowl and toss with the remaining BBQ sauce, then divide it evenly among the tacos. Top everything off with the crunchy slaw and a sprinkle of fresh cilantro, then enjoy warm. Leftovers will keep in the fridge for up to 5 days.


  • If you can’t find Nasoya’s Sweet BBQ TofuBaked in a store near you, try using 7 oz of their Super Firm Tofu instead!

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Hi Caitin! 🌺
    OMGoodness! Do this tacos look yummy or what?!
    I bet they really do taste good by watching your facial reactions…LOL!
    I’m always looking for different ways to use tofu and sweet taters.
    I’m going to look for Nasoyan Tofu and give it try.
    The fact that it’s seasoned already is great for me on a busy evening.
    I’ll take a short-cut anytime I can when there’s days that I do not enough ‘hours’ in my 24 hour days!
    BTW ~ I enjoyed watching your video you posted on your house tour, LOVELY , you two are doing a bang up job on remodeling it to your liking. Keep at it, just remember to have fun doing all your upgrades.
    Have a great weekend Caitlin!

    1. Sorry… CAITLIN….sheesh….dumb auto-correct!! 🤓😜
      I’m giving these tacos a try very soon.
      Thank you for another tasty idea!

    2. Thank so much, Dalila! I hope you’ve had a great holiday weekend …and I forgive you for the auto-correct. 😉

    1. Firm and extra-firm tofu have the best results with marinating, since they keep their shape. Press and drain the tofu, then soak in any marinade for at least 30 minutes before cooking.