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.
Course Dinner, Lunch, Dinner, Appetizer, Main Course
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!