Tofu Tacos

by Trudy ~ Veggie num num on February 29, 2012

Print Print
1 Star2 Stars3 Stars4 Stars5 Stars
Loading ... Loading ...

Spicy Tofu Tacos
In between all the rain and storms we’ve been blessed with some lovely late summer weather lately. Warm sunny days spent at the beach or simply hanging on our deck, we’ve been soaking up all February has to offer.

It’s no wonder I decided to create another summery dish to enjoy while lazing in the sun. Inspired by these tacos I spied over on Chow Vegan and adapted from this fish taco recipe; I’m a little stoked with just how delicious these tofu tacos turned out!

Anything you can eat with your hands is always good especially when it’s full of spicy tofu, zesty salsa and a crispy salad. This vegan or vegetarian recipe is a little veggie take on the classic taco and I hope you’ll all enjoy it.

Everything can be prepared ahead of time simply fry up the tofu and heat the tortillas before serving, perfect for entertaining.

{Note:} There is lots of coriander (cilantro) in this dish so if you’re not a fan try mint or parsley & a little oregano instead.

Spicy Tofu Tacos

Preparation time: 40mins
Serves 2-4 as a light meal

Spicy Tofu

  • 375g firm pressed organic tofu
  • 1/3 cup olive oil
  • 1 tbs apple cider vinegar
  • 2 limes, juice (approx. ¼ cup)
  • 1 tsp brown sugar
  • ½ – 1 tsp cayenne pepper (optional/to taste)
  • ½ tsp ground cumin
  • ¼ tsp paprika
  • pinch of ground cinnamon
  • pinch salt flakes
  • 1 spring onion, finely sliced
  • 2 cups fresh roughly chopped coriander

Slice the tofu into strips and place in a shallow bowl.

Combine all the remaining ingredients in a small jug and then pour over the tofu. Toss to coat and marinate in the fridge for 30 minutes or up to a couple of hours.

Cook the tofu over a medium/high heat in a grill pan or on the barbeque, brushing with the marinade to stop it from sticking and drying out. Cook until golden on both sides and transfer to a serving dish.

Drizzle over a little of the left over marinade and garnish with fresh coriander and sliced chilli if you wish.

Quick Tropical Salsa

  • 2 large tomatoes
  • 1 tbs lime juice
  • 2 tbs olive oil
  • 1 tbs shredded coconut
  • handful of chopped fresh coriander
  • tobacco sauce or fresh chilli to taste
  • splash of pineapple juice or pinch of raw sugar
  • salt flakes & freshly cracked pepper

Deseed and dice the tomatoes finely.

Combine all the ingredients together in a bowl tossing to combine well. Can be kept covered in the fridge for an hour or so until you are ready to serve.

Spicy Tofu Tacos

Tangy Sauce

  • 2 tbs soy or natural set yoghurt
  • 2 tbs egg-free or Japanese mayonnaise
  • 1-2 tsp chilli sauce or for a milder version tomato paste or I used tomato relish
  • dash of lime juice
  • salt & pepper

Whisk all ingredients together in a small bowl until smooth and well combined. Keep covered in the fridge until serving.

Crunchy Greens

  • ¼ white cabbage, finely shredded (approx. 2 cups)
  • 1 cup bean sprouts
  • ½ cup snow pea sprouts, diced
  • 1 tsp grated red onion (I use a zester to very finely grate/mince the onion)
  • 2 tbs olive oil
  • squeeze of lime
  • pinch or two of paprika

Toss all ingredients together. Best made just before serving but can be kept covered in the fridge also.

Tofu Tacos

  • 8-10 small tortillas
  • spicy tofu, salsa, sauce and greens as prepared above

Heat the tortillas either on the grill plate or in a low oven.

Allow everyone to fill their own tortilla with the ingredients as they like and serve drizzled with the tangy sauce.

Fold up and devour happily. A delicious vegetarian recipe best served with sunshine & friends :)

Spicy Tofu Tacos

Related Posts with Thumbnails

Keep up to date with all things veggie & delicious… follow Veggie num num on Instagram | Facebook | Twitter | Pinterest

Like mail? Have numnums posted to your inbox Subscribe to veggie.num.num by Email

{ 10 comments… read them below or add one }

juliavegan February 29, 2012 at 7:03 pm

These look incredible, can’t wait to try them. I’ve shared them on Pininterest

kat February 29, 2012 at 7:47 pm

we just finished devouring these for dinner and they were amazing. so tasty and fresh! it was all very quick and easy to throw together as well. thank you so much for sharing. p.s. i love your beautiful photographs.

Heidi @ Food Doodles March 1, 2012 at 6:30 am

These look fantastic! Especially that salsa – I love that you added coconut to it :) Plus, the marinade for the tofu sounds delicious. We’ve been having a fairly late winter here – actually we haven’t had much winter at all until lately – but I still think these would be awesome right now :D

chow vegan March 1, 2012 at 4:01 pm

Oh yum! They look so much more colorful than the nom nom tacos. And a lot more creative with the flavors too! I can’t wait to try them! :-)

Eva {not your mama's dinner} March 2, 2012 at 6:27 am

This is exactly what I’m craving for right now! Yummm… I’m totally in love with your pictures.

Jennifer (Delicieux) March 2, 2012 at 2:28 pm

They look so deliciou and healthy Trudy! I still can’t eat tofu, but I love the sounds of the spicy sauce.

Erin @ she cooks, she gardens March 2, 2012 at 3:20 pm

Oh god, I’m in love – this sounds so delicious. When is your book coming out? :)

jeffie March 3, 2012 at 2:04 am

yum, this tofu looks incredibly fresh and beautifully photographed! now, when you press your tofu do you use one of those fancy tofu press’ or do you use paper towels and books? I haven’t been succeeding with the books and was wondering if a tofu-press was a good investment.

Trudy ~ Veggie num num April 4, 2012 at 1:40 pm

Thank you for the lovely comments and feedback everyone!!

Erin Stay tuned :)

And Jeffie I will usually just use paper towel, a plate and a heavy can of something to press the tofu but I start off with a store brought firm tofu not silken, even the “firm” silken can be too soft for this kind of dish.

Holly April 19, 2012 at 8:18 am

My boyfriend (not a cook) made these for our dinner last night and they were so fresh, easy and delicious. Thanks!

Leave a Comment



Previous post: Roasted Eggplant & Almond Pesto w/ Sundried Tomatoes and Sumac

Next post: Veg & Barley Salad w/ Orange, Honey & Thyme Dressing

over the counter motrin over the counter rulide over the counter lamictal