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Banh Mi Tofu Tacos
with pickled vegetables / pineapple smoothie

Active: 30 minTotal: 1 hr

Even community members who weren't tofu fans said they loved the flavorful tofu that filled these tacos when they were first featured in 2017.
Smarts: If you're not up for trying tofu, chopped chicken or beef would be great substitutes.

Ingredients

Servings:
4
Metric
Banh Mi Tofu Tacos:
  • Tofu, extra firm (vacuum packed preferable) - 16 oz, cubed (sub chicken breast, ground turkey, or pork for a non-veg version)
  • Garlic - 1 clove, chopped
  • Ketchup - 1 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Honey - 1 Tbsp
  • Vinegar, rice - 2 tsp
  • Oil, toasted sesame - 2 tsp
  • Limes - 1, wedges
  • Cilantro - 1 Tbsp, chopped
  • Oil, cooking - 2 Tbsp
  • Sesame seeds, white (opt) - 2 tsp
  • Mayonnaise - 3 Tbsp
  • Sriracha - 2 tsp (sub hot sauce of choice)
  • Tortillas, taco-sized corn or flour - 8
Asian Pickled Vegetables:
  • Coleslaw mix - 6 oz (sub thinly sliced cabbage)
  • Carrots, pre-shredded - 5 oz
  • Vinegar, rice - 1 1/2 Tbsp
  • Sugar - 1 tsp
Pineapple Banana Smoothie:
  • Pineapple, frozen cubes - 12 oz
  • Bananas - 2
  • Coconut water - 1 cup (sub water or fruit juice)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first. Slice into 1" / 2.5 cm cubes. (Can be done 1 day ahead)
  2. Make sauce - Chop garlic. Whisk together garlic, ketchup, soy sauce, honey, vinegar (portion for tofu), and toasted sesame oil. (Can be done up to 5 days ahead)
  3. Make pickled vegetables - Toss together coleslaw mix, shredded carrots, vinegar (portion for the vegetables), and sugar. Refrigerate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
  4. Limes / Cilantro - Prep as directed and store separately. (Can be done 1 day ahead)
  5. Make smoothies - Blend pineapple, bananas, and coconut water in a blender until smooth. Add some additional coconut water, water, or juice a bit at a time if needed to get a smooth consistency.

Make

  1. Heat a wok or nonstick pan with cooking oil over medium-high heat. Add tofu and saute until golden brown, 5 to 6 minutes. Pour sauce over tofu and simmer until sauce thickens and coats tofu, ~2 minutes. Remove from heat and stir in sesame seeds.
  2. Whisk together mayonnaise, Sriracha, and juice from one lime wedge. Taste and add more Sriracha if you'd like it spicier.
  3. Warm tortillas according to package directions.
  4. Assemble tacos by filling tortillas with pickled vegetables and tofu. Top with cilantro and Sriracha mayonnaise. Serve with extra lime wedges and smoothies on the side. Enjoy!

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Reviews

This meal has 29 reviews

This was super easy and tasted great despite a bunch of missteps I had with my tofu (the short version is that there was too much moisture for it to brown and I accidentally put mayonnaise in the sauce). I am sure the smoothie would have been delicious but I didn't want to clean the blender, so I just had pineapple and orange juice on ice and I feel like that was close enough in spirit.

By: Sarah
Posted: Apr 27, 2019
Diet: Vegetarian

I started making this before realizing we were out of taco shells. I ended up putting it all over some quinoa and drizzling extra sriracha over it. Delicious! I used mango I had leftover instead of pineapple/banana for the smoothie and it was such a good pairing with the meal. I'll definitely try this again in taco form!

By: Angela
Posted: Apr 26, 2019
Diet: Original

This was delicious, my favourite tofu recipe to date!

By: Genevieve
Posted: Apr 26, 2019
Diet: Original

Totally amazing!!! easy we do cook a lot of tofu. this topped the charts!

By: Carol
Posted: Apr 26, 2019
Diet: Original

Subbed beef. Good, but would probably do chicken next time. Didn't have ketchup, so I subbed tomato paste with a bit of sugar. Smoothie was nice and light, and a good compliment.

By: Gayla
Posted: Apr 26, 2019
Diet: Original

Was good but not our fav.

By: Matt
Posted: Apr 26, 2019
Diet: Original