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Cumin & Coriander Tofu Tacos with Sliced Radishes
and guacamole

Active: 35 min Total: 35 min
The Latin spices in this taco sauce turn plain tofu into something festive for dinner. Enjoy with some spicy radishes and some smooth guac for a sophisticated Taco Tuesday at home!
Smarts: The smaller you chop your tofu, the more surface area you expose for marinade-absorption. Yum!


Cumin & Coriander Tofu Tacos with Sliced Radishes:
  • Soy sauce, low-sodium - 1 Tbsp
  • Hot sauce (opt) - 1 to 2 tsp
  • Ground cumin - 1/2 tsp
  • Ground coriander - 1/4 tsp
  • Water - 1/2 cup
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb , cubed
  • Radishes - 4 , sliced thinly
  • Corn starch - 1 Tbsp
  • Cooking oil - 2 Tbsp
  • Small soft-taco tortillas (corn or flour) - 8
  • Garlic - 2 cloves , minced or crushed
  • Shallots - 1 bulb , diced
  • Cilantro - 1/4 bunch , chopped
  • Avocados - 2
  • Limes - 1 , juice of
  • Hot sauce - to taste


  1. Make sauce - Mix soy sauce, hot sauce, cumin, coriander, and water. (Can be done up to 5 days ahead)
  2. Tofu - If tofu is packaged in water, press out liquid first. Then slice into small cubes. (Can be done up 1 day ahead)
  3. For guacamole | Cilantro / Shallots / Garlic - Prep as directed. (Can be done up to 3 days ahead)
  4. For tacos | Radishes - Prep as directed. (Can be done up to 3 days ahead)

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  1. Toss tofu with corn starch.
  2. Heat a skillet or wok over medium-high heat. Add cooking oil to pan and then tofu to heated oil. Saute for 6 to 8 minutes, until tofu gets a bit crispy and golden on the outside.
  3. Pour in sauce and let simmer. The corn starch from the tofu will help the sauce thicken. Once it’s thickened, toss to coat the tofu.
  4. Warm tortillas according to package instructions.
  5. Make guacamole by mashing together garlic, shallots, cilantro, avocado, and lime juice. Season to taste with salt and hot sauce.
  6. Enjoy tofu tacos topped with guacamole and radish slices.



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