Tofu Tacos with Cabbage Slaw and Avocado

This spicy vegan tofu tacos recipe combines marinated tofu with a homemade crispy and zesty cabbage slaw and creamy avocado topping. The perfect marriage of spice and flavor!

Gather Your Ingredients - TOFU TACOS -

– Firm or extra-firm tofu – Tamari sauce Bragg's amino acids or soy sauce – Rice wine vinegar – Sriracha  – Chinese five spice  – Water – Homemade sauerkraut or thinly shredded or sliced cabbage, mixed with one tablespoon of vinegar – Avocado – Lemon or a lime – Corn taco shells  – Vegan mayonnaise – Sriracha

Squeeze tofu slightly between your hands to extract fluids, and then chop into small cubes, each slightly smaller than 1-square inch.

Let's Make Tofu Tacos!

In a  bowl, mix marinade from soy, rice vinegar, hot sauce and water. Soak tofu cubes in marinade, covered with plastic wrap or lid.

Let's Make Tofu Tacos!

When tofu has soaked thoroughly and you're ready to eat, heat up your shells (or slices of sourdough bread) on a medium-hot pan without any oil.

Let's Make Tofu Tacos!

Pit and roughly chop avocado. Drizzle with the juice of ⅛ of a lemon and a small pinch of salt.

Let's Make Tofu Tacos!

If homemade sauerkraut is unavailable, mix ½ a cup of thinly sliced cabbage with a tablespoon of vinegar.

Let's Make Tofu Tacos!

Assemble your tacos: start with a layer of avocado, then a layer of tofu cubes, followed by homemade sauerkraut, and a few drops of spicy mayonnaise.

Let's Make Tofu Tacos!

Tuck in, but ensure you have a plate nearby to catch all the delicious juices!


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