Banh Mi Tofu Tacos
with pickled vegetables / pineapple smoothie

Name: Banh Mi Tofu Tacos
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 16 oz Tofu, extra-firm, cubed (vacuum-packed preferable); 1 clove Garlic, chopped; 1 Tbsp Ketchup; 2 Tbsp Soy sauce, low-sodium; 1 Tbsp Honey; 2 tsp Vinegar, rice; 2 tsp Oil, toasted sesame; 1 Limes, wedges; 1 Tbsp Cilantro, chopped; 2 Tbsp Oil, cooking; 2 tsp Sesame seeds, white (opt); 3 Tbsp Mayonnaise; 2 tsp Sriracha (sub hot sauce of choice); 8 Tortillas, taco-sized corn or flour; 6 oz Coleslaw mix (sub thinly sliced cabbage); 5 oz Carrots, pre-shredded; 1 1/2 Tbsp Vinegar, rice; 1 tsp Sugar; 12 oz Pineapple, frozen cubes; 2 Bananas; 1 cup Coconut water (sub water or fruit juice)

Active: 30 min Total: 1 hr

Original GF Paleo Vegetarian

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.

Proteins

Tofu

Cuisines

Asian - Vietnamese

Ingredients

Metric

Servings:

Banh Mi Tofu Tacos:

Tofu, extra-firm - 16 oz , cubed (vacuum-packed preferable)
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)

Prep

Tofu - If tofu is packaged in water, press out liquid first. Slice into 1" / 2.5 cm cubes. (Can be done 1 day ahead)
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)
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)
Limes / Cilantro - Prep as directed and store separately. (Can be done 1 day ahead)
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

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.
Whisk together mayonnaise, Sriracha, and juice from one lime wedge. Taste and add more Sriracha if you'd like it spicier.
Warm tortillas according to package directions.
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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