Beer-Battered Tofu Tacos with Mango Salsa

Beer-Battered Tofu Tacos with Mango SalsaPhotos by Emily Caruso

Sometimes, your least favorite food turns out to be your favorite recipe ingredient. For me, that would be beer. Okay, beer isn’t a food, but you know what I’m saying. I just never managed to acquire a taste for it. I guess that’s why it took me forever to start cooking with beer. If I don’t like drinking the stuff, why on earth would I like eating it?

Surprisingly, I love cooking with beer. Once the alcohol cooks off, the bitterness transforms into a mild yeasty flavor that mingles beautifully with sweet and savory. Luckily, this beer-based recipe includes both of those elements.

Beer-Battered Tofu
While cooking with beer is relatively new to me, beer battering is brand new. Oh, I’ve eaten plenty of beer-battered fries in my life. I’m not sure why didn’t it occur to me that if beer-battered fries are delicious, other beer food must be as well. Anyhow, I’ve always avoided beer battering at home, thinking it would require deep frying, which is not an idea that appeals to me. Fat content aside, I think deep frying conjures up traumatic memories of my eight grade home ec teacher’s warnings of the dangers of grease fires. So deep frying is scary business for me. I’m happy to say I’ve successfully avoided it with this recipe. No, it’s not deep frying. Let’s call it…shallow frying.

A very generous coating of oil is what you need to take these tofu strips to crispy perfection. It’s not that much oil, even for a very special beer-battered tofu taco night, which warrants a little splurging if you ask me. The other key is slicing the tofu into thin strips, so you can get both sides nice and crispy without having to submerge them. The result is as crispy and delicious as any deep fried goodie I’ve ever tasted. Oh, and I did mention a sweet element to this recipe. That would be the mango red pepper salsa, which adds some refreshing tang from lime juice and fresh cilantro, as well as a nice red pepper crunch.

Beer-Battered Tofu Tacos with Mango Salsa

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 servings

Serving Size: 1-2 tacos

Beer-Battered Tofu Tacos with Mango Salsa

Not sure if you're a fan of tofu? Try it beer battered! These scrumptious vegetarian tacos are made with crispy beer battered tofu strips topped with creamy avocado slices and a sweet mango salsa.


    For the Mango Salsa:
  • 1 ripe mango, finely diced
  • 1 red bell pepper, finely diced
  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup chopped fresh cilantro
  • 2 scallions, chopped
  • 2 tablespoons lime juice
  • 1 teaspoon maple syrup or agave nectar
  • Salt and pepper to taste
  • For the Beer-Battered Tofu:
  • 1 pound extra-firm tofu, drained and pressed for at least 30 minutes
  • 1 cup all-purpose flour
  • 1 cup ale
  • 1/2 teaspoon salt
  • 1/4 cup to 1/3 cup canola oil (or another neutral flavor high heat vegetable oil)
  • For Serving:
  • 4 to 6 (8-inch) flour tortillas
  • 1 avocado, sliced


    To Make the Mango Salsa:
  1. Toss all of the ingredients together in a medium bowl. Set aside.
  2. To Make the Beer-Battered Tofu:
  3. Slice the tofu block into 4 slabs, width-wise. Then turn each slab on its side, and slice each one into 4 thin strips. You should end up with 16 strips that are between 1/4 and 1/2 inch thick.
  4. Whisk the flour, ale and salt together in a medium bowl.
  5. Very generously coat the inside of a large flat-bottomed skillet with oil. The oil should be at least 1/8-inch deep. Place the skillet over medium-high heat. Working in batches if necessary, dip the tofu strips into the batter to coat all sides, then arrange the tofu in the skillet, leaving at least 1-inch between strips. Cook until the tofu is browned and crispy on the bottom, about 2 minutes, then flip and cook until browned and crispy on the opposite side, about 2 minutes more. Transfer to a paper towel-lined plate to absorb excess oil. Repeat until all of the tofu strips are cooked, adding oil to the skillet as needed between batches.
  6. To Make the Tacos:
  7. Place 3 or 4 tofu strips in the center of each tortilla. Top with avocado slices and salsa.


While this recipe comes together pretty quickly, you can cut off a bit of time by prepping the salsa in advance. The flavors will mingle nicely as it sits in the fridge.


About Alissa

Alissa Saenz crafts vegan recipes for her blog Connoisseurus Veg. When she’s not cooking and blogging about it, she’s probably engaging in some form of yoga, arts & crafts, or lawyering.   Read more from Alissa →

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  1. says

    I am drooling over this post!! Those beer battered tofu, that mango salsa – there is nothing I don’t like about this recipe!!

    • AlissaAlissa says

      They were so good! Mango is one of my favorites and I absolutely loved how it paired with the beer-battered tofu. 🙂

  2. Ashley says

    This looks SO GOOD. If I hadn’t already eaten 5 cauliflower tacos like 30 minutes ago I’d be running to the kitchen to make these. Definitely my next vegan taco adventure. Nom. Keep up the good work (:

  3. Courtney F says

    Great recipe! I made these last night. I coated the tofu with garlic powder, onion powder, paprika and salt and baked them for about 15 minutes in the oven first to dry the tofu more out more. I also used chickpea flour for the beer batter instead of regular flour. My boyfriend who swears he hates tofu ate it and enjoyed it.

    Shout out to Healthy Happy Life blog that lead me here!

    • AlissaAlissa says

      Awesome! Thanks for letting me know that chickpea flour works. I’ve been playing around with it a lot in the kitchen lately, so maybe I’ll give it a shot next time I make these. 🙂

  4. Rachel says

    Honestly the very best recipe I’ve ever tried from Oh My Veggies (and that’s saying a lot, I love the recipes on this site!). SO delicious, thank you!

    • AlissaAlissa says

      Wow! That IS saying a lot. (I was a fan of this site way before I ever became a contributor, so I know first hand that it’s full of good stuff too.) Thank you so much for taking the time to comment and let me know! 🙂

    • AlissaAlissa says

      Excellent! Glad to hear you enjoyed them. Thanks for taking the time to comment and let me know! 🙂

  5. Amber says

    Made these last night and OMG they were so good, my husband and I ate every last bite!! Thank you sooo much for the recipe and the inspiration to mess with the batter a bit for different combinations. Maybe add some dried seaweed next time and make a spin off fish taco 🙂 Can’t wait! Thank you, thank you, thank you!!!!

    • AlissaAlissa says

      Yay! I’m so glad you both enjoyed them! And yes, you could definitely play around with different flavor combinations here – I could totally see some seaweed working to give these a fish taco flavor. 🙂

  6. MntnMn34 says

    I sure enjoyed looking at, printing, & looking forward to making your recipes..
    Just one little question; several years ago I ate a fresh Mango, within 10 minutes I was beginning to have breathing difficulties, after 120 mg of Benadyrl, about three hours and one trip to the emergency room, I’m now scared to eat anything with Mango. I’m not aware of a good one to try. Would Persimmons be a good one?
    SO my question is, do you have a substitute for the Mango?
    Wanna try, just afraid.

    • AlissaAlissa says

      Oh wow! I’d probably be afraid too! Pineapple would be a nice substitute for mango here, or peaches if you happen to make this when they’re in season.

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