Description
These Asian Tofu Tacos offer a delightful fusion of crispy baked tofu, vibrant vegetable slaw, and a creamy, flavorful dressing all wrapped in warm tortillas. Perfect for a nutritious and satisfying vegan meal with an Asian twist.
Ingredients
For the Tofu
- 1 lb extra firm tofu, pressed and chopped into ½-inch cubes
- 3 Tablespoons low-sodium soy sauce or tamari
- 1 Tablespoon sesame oil
- 2 teaspoons garlic powder
For the Slaw
- 5 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup sliced scallions
- 1 red bell pepper, thinly sliced
- Sesame seeds, for garnish
For the Dressing
- 3 Tablespoons mayo (avocado oil or vegan works)
- 2 Tablespoons sesame oil (spicy if desired)
- 2 Tablespoons tamari (soy sauce or coconut aminos)
- 1 Tablespoon rice vinegar
- 1 Tablespoon mirin
- 1 Tablespoon grated ginger
To Assemble
- 4–8 flour or corn tortillas (depending on size)
- Hoisin sauce, for drizzling
- Lime wedges (optional), for serving
Instructions
- Prep: Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper to prepare for baking the tofu.
- Bake Tofu: In a large bowl, whisk together the tamari, sesame oil, and garlic powder. Add the pressed tofu cubes and gently toss to coat them evenly. Spread the tofu in a single layer on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until the tofu is golden and slightly crispy.
- Make Slaw: While the tofu is baking, combine the shredded cabbage, shredded carrots, sliced scallions, and thinly sliced red bell pepper in a large bowl. Toss the vegetables to mix them well.
- Blend Dressing: Place the mayo, sesame oil, tamari, rice vinegar, mirin, and grated ginger into a blender. Blend until smooth and creamy creating a flavorful dressing.
- Toss: Pour the creamy dressing over the prepared slaw and toss everything together until the slaw is evenly coated. Sprinkle sesame seeds over the top to garnish.
- Assemble: Warm your choice of tortillas. Layer each tortilla with the crispy baked tofu and a generous scoop of the dressed slaw. Drizzle hoisin sauce over the top for extra flavor and serve with lime wedges if desired.
Notes
- Pressing the tofu before baking removes excess moisture and helps it crisp up in the oven.
- Use vegan or avocado oil mayo to keep this recipe completely vegan.
- Spicy sesame oil can add a nice kick to the dressing if desired.
- Flour tortillas offer a softer texture while corn tortillas provide a traditional, gluten-free option.
- Leftover slaw can be stored in the refrigerator for up to 2 days, but is best fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
