Why You’ll Love These Thai Tofu Tacos
I could eat these Spicy Thai Tofu Tacos every night for dinner. They are THAT good! Let’s just break this down, shall we?
- Lightly crunchy, toasted tortillas – your choice of corn or flour.
- Extra-firm cubed tofu cooked in a brown sugar chili-ginger sauce that almost caramelizes as it cooks.
- Shredded red cabbage, pineapple, cilantro, green onion, and lime juice make up the fresh slaw.
- A sweet and savory peanut soy sauce that brings it all together.
- 30-40 minutes to make this easy vegan recipe.
- OH – and as far as the actual cooking part, it can all be made in one pan!
I can’t get enough of these delicious Vegan Spicy Thai Tofu Tacos, and I know you’ll love them, too!
You’ll Also Love: 27+ Vegan Comfort Food Recipes
Tofu Taco ingredients
Here’s what you’ll need for these flavorful tacos:
Tofu Taco “Meat”
- Extra Firm Tofu
- Corn or Flour Tortillas
- Brown Sugar
- Ginger Powder
- Garlic Powder
- Chili Powder
- Red Pepper Flakes
- Sesame Oil
- Low Sodium Tamari (or soy sauce)
Cabbage Pineapple Slaw
- Shredded Red Cabbage
- Diced Pineapple
- Fresh Cilantro
- Green Onion
- Lime Juice
- Salt
Peanut Sauce
- Peanut Butter
- Low Sodium Tamari (or soy sauce)
- Garlic Powder
- Maple Syrup
- Lime Juice/Water
- Red Pepper Flakes
How to make Tofu Tacos
Make these Thai Tofu Tacos in just 30-40 minutes! Here’s how:
- Drain, press, and cube the tofu.
- Warm the tortillas and set aside.
- Cook the tofu with the seasoned sauce.
- While the tofu cooks, chop and mix the ingredients for the slaw.
- Separately, stir the ingredients together for the peanut sauce.
- Assemble the tacos with warmed tortillas, Thai tofu, cabbage slaw, and peanut sauce.
RELATED: 25+ BEST Healthy Taco Recipes
Other Tofu Taco Topping Ideas
- Avocado Slices
- Diced Tomatoes
- Lime Wedges
- Vegan Cheese
How to Serve Vegan Tofu Tacos
Here are some great ways to take things up a notch and serve vegan tofu tacos:
- Jasmine Rice
- Thai Pineapple Fried Rice
- Lime Wedges
- Fresh Cilantro
- Green Salad
- Instant Pot Brown Rice
- Edamame
- Extra Sauce
Storing Leftovers
While tofu tacos are typically best served fresh, you can definitely save your leftover taco filling for later! Place the tofu taco filling in an airtight glass dish and keep refrigerated for 3-4 days. When ready to enjoy, simply warm the tofu mixture in the microwave for a few minutes or on the stovetop with a little extra oil. Serve with fresh slaw, peanut sauce, and warm tortillas!
More Healthy Vegan Recipes
- Jackfruit Pulled Pork Tacos
- Vegan Buffalo Chickpea Bowls
- Chili Lime Vegan Shrimp Bowls
- Vegan Red Pepper Hummus Pizza
- Vegan Chipotle Chickpea Tacos
Did you make this recipe? Be sure to rate it below and follow on Instagram for more healthy recipe ideas!
Vegan Thai Tacos
These Vegan Spicy Thai Tofu Tacos are savory, filling, slightly sweet, and have just the right amount of kick. Made with toasted tortillas, extra-firm tofu cooked in a sweet chili-ginger sauce, topped with a crunchy cabbage pineapple slaw, and drizzled with a dreamy peanut sauce. If you're looking for something fresh and flavorful to add to your vegan weeknight menu, then this recipe is for you! Every bite is so good.
Servings: 4 Servings
Calories: 415 kcal
Video
Equipment
Ingredients
Tofu Tacos
- 1 16 ounce package extra firm tofu
- 8 small corn or flour tortillas
- 1 teaspoon brown sugar
- 1/2 teaspoon ginger powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 teaspoon red pepper flakes
- 1 Tablespoon sesame oil
- 2 Tablespoons low sodium tamari (or soy sauce)
Slaw
- 1 cup shredded red cabbage
- 1 cup finely diced pineapple
- 1/2 cup fresh cilantro
- 1/4 cup diced green onion
- 1 Tablespoon lime juice
- 1/4 teaspoon salt
Peanut Sauce
- 1/3 cup peanut butter
- 1 Tablespoon low sodium tamari (or soy sauce)
- 1/2 teaspoon garlic powder
- 1 Tablespoon maple syrup
- 1 Tablespoon lime juice
- 1 teaspoon red pepper flakes
- 1/4 cup water
Instructions
- Remove the tofu from the package and drain off all excess liquid.
- If you have time, wrap the tofu in a towel and press for about 15-20 minutes. This will help make it crispier, but you can skip this if you're short on time.
- Cut into cubes or strips.
- Heat the tortillas in the microwave or on the stovetop over medium-high heat. Set aside.
- Whisk together the brown sugar, ginger, garlic, chili powder, and red pepper flakes in a small dish.
- Heat the sesame oil in a large skillet.
- Once hot, add the tofu and fry for just a few minutes, then add in the tamari and the spice mixture.
- Simmer over medium/low heat, stirring a few times, for about 10 minutes.
- Meanwhile, combine all ingredients for the cabbage slaw in a bowl.
- In a second bowl, whisk together all ingredients for the peanut sauce.
- Once the tofu is done, assemble your tacos with the tofu, slaw, and peanut sauce. Enjoy!
Nutrition
Serving: 2 Tacos | Calories: 415 kcal | Carbohydrates: 45 g | Protein: 19 g | Fat: 18 g | Saturated Fat: 3 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 8 g | Sodium: 1118 mg | Potassium: 606 mg | Fiber: 6 g | Sugar: 13 g | Vitamin A: 845 IU | Vitamin C: 36 mg | Calcium: 125 mg | Iron: 3 mg
Tried this Recipe? Tag me Today!Mention @jar.of.lemons or tag #JarOfLemons!
Sila says:
Will any other fruit work in place of pineapple.
Christine McMichael replied:
Mango is great, too!
Haley says:
Delicious!! The only thing was it took almost 1.5 hours to cook everything (including pressing the tofu)
Maggie says:
These tacos were a big hit! I baked the tofu in the oven at 450F rather than the stovetop, but everything else was the same. I’ll be making these again!
Jar Of Lemons replied:
So glad you enjoyed this recipe, Maggie!