Banh Mi Tofu Tacos
with pickled vegetables / pineapple smoothie
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
Cuisines
Ingredients
Banh Mi Tofu Tacos:
- Tofu, extra firm (vacuum packed preferable) - 16 oz, cubed
- 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
Amount Per Serving
Calories
514
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% Daily Value
Total Fat
20g
30%
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Saturated Fat
3g
14%
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Trans Fat
0g
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Cholesterol
3mg
1%
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Sodium
466mg
19%
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Total Carbohydrate
73g
24%
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Dietary Fiber
10g
39%
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Sugars
25g
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Protein
18g
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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!
Nutrition Facts
Amount Per Serving
Calories
514
Just a moment...
% Daily Value
Total Fat
20g
30%
Just a moment...
Saturated Fat
3g
14%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
3mg
1%
Just a moment...
Sodium
466mg
19%
Just a moment...
Total Carbohydrate
73g
24%
Just a moment...
Dietary Fiber
10g
39%
Just a moment...
Sugars
25g
Just a moment...
Protein
18g
Just a moment...
Reviews
Ratings
30 reviews
These are in a regular rotation in our house, I make them with tempeh rather than tofu, we're suckers for a good taco with sriracha mayo
0 HelpfulWe thought these needed more sauce. They were better with rice than tortillas, but that might’ve been because our tortillas weren’t very good.
0 HelpfulEasy, tasty, good lunch the next day. Wasn't as big a fan of the smoothie - but that's probably because I make my own all the time and know exactly what I like.
0 HelpfulI actually made this into rice bowls instead of tacos, and it works really well. It's very tasty.
0 Helpful