I never thought tofu tacos would be a good thing. But was I ever wrong! Thanks to Justin’s for the great idea (here’s their original recipe for Vegan Tacos with Seared Tofu, Veggies + Spicy Coconut Almond Sauce). The spicy almond sauce really makes it—and they’re right, I do want it on everything!
My favorite brands for ingredients include: Trevino’s corn-flour blend 6-inch tortillas and Wildwood organic extra-firm tofu.
Spicy Almond Sauce
makes about ¾ cup
- 3 tbsp almond butter Justin's (or instead use 4 T Justin's coconut almond butter and omit the coconut oil below)
- 3 tbsp water
- juice from 1 lime
- 2 tbsp liquid aminos or coconut aminos
- 2 tbsp avocado oil or olive oil
- 1 tbsp coconut oil
- 1 tsp sriracha sauce
- 1/4 tsp garlic powder
- 1 dash fish sauce Red Boat
Blend all ingredients using a food processor or blender.
- 14 oz. container Wildwood organic tofu, extra-firm
- 1 tbsp avocado oil or olive oil
- 8 tortillas Trevino's 6-inch flour or corn-flour blend
- shredded cabbage
- julienned carrots
- sliced jalapeños
- cilantro leaves
- lime wedges
- Spicy Almond Sauce (see recipe)
Drain tofu and place on paper towel-lined cutting board. Slice block in half horizontally, then cut down vertically into eighths, resulting in 16 pieces.
Spray large frying pan with cooking spray and add 1 tablespoon avocado or olive oil. Heat over medium high heat on stovetop. Remove pan from heat and let cool a few seconds, then add the tofu pieces in a single layer—I find that this cuts down on the splattering caused by the combination of tofu's high moisture content and hot oil—then return pan to heat and sear tofu until light golden brown on first side, about 3 minutes, then flip and sear the second side. Transfer to a paper towel-lined plate or sheet pan to blot some of the oil.
Warm tortillas and have everyone assemble their own with two tofu pieces, shredded cabbage, carrots, jalapeños, cilantro, and a drizzle of Spicy Almond Sauce. Pass lime wedges, because an extra spritz of lime is nice.