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Banh Mi Tofu Tacos
with pickled vegetables / pineapple smoothie

Active: 30 min Total: 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
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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.

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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!

Nutrition Facts

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

Ratings

Original (36)
Gluten-free (1)
Paleo (6)
Vegetarian (15)

30 reviews

Was good but not our fav.

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

Tasted great. Definitely best to let the "pickled vegetables" sit overnight.

By: Monica
Posted: Apr 25, 2019
Diet: Vegetarian
0 Helpful

Usually the word Tofu immediately scares my wife away, but she loved this.

By: Linden
Posted: Apr 25, 2019
Diet: Original
0 Helpful

Loved the pickled carrots

By: Jennifer
Posted: Apr 25, 2019
Diet: Vegetarian
0 Helpful

Made it with chicken. Toddler ate it up! Quick and easy.

By: Angela
Posted: Apr 25, 2019
Diet: Original
0 Helpful

I’m so glad to find meatless recipes that we like! Before cooking the tofu, I tossed it with some cornstarch to help it get crispy and give it more texture. Served the tacos using tiny street taco tortillas. I think I should add more vinegar to the cabbage and carrots next time. I didn’t want to make the smoothie, so I made fruit salad with sweetened yogurt instead. Yum!

By: Erin
Posted: Apr 25, 2019
Diet: Original
0 Helpful