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Banh Mi Tofu Tacos
with pickled vegetables / pineapple smoothie

Active: 35 minTotal: 35 min
20170130 banh mi tofu tacos nm 3.jpg?ixlib=rails 2.1

We love the flavor and crunch of a Vietnamese Banh Mi sandwich so much that we couldn't resist turning it into Asian-inspired tacos. Sweet tofu, tangy pickled vegetables and creamy Sriracha mayo combine to make this an addictively flavorful vegetarian meal.

Tags

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" / 2.5cm cubes. (Can be done 1 day ahead)
  2. Make sauce - Chop garlic. Whisk together garlic, ketchup, soy sauce, honey, vinegar (the portion for the tofu) and toasted sesame oil. (Can be done up to 5 days ahead)
  3. Make pickled vegetables - Toss together coleslaw mix, shredded carrots, vinegar (the 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, banana and coconut milk in a blender until smooth. Add some additional coconut milk, water or juice a bit at a time if needed to get a smooth consistency.

Make

  1. Heat a wok or nonstick pan with 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 55 reviews

Holy cow this was great! I cheated and added a little mayo and siracha to the slaw. Fresh, colorful and easy!

By: Lara
Posted: Apr 09, 2018
Diet: Paleo

Loved this! My 7 year old loved the Tofu and she wouldn't touch it previously!

By: Jen
Posted: Jul 14, 2017
Diet: Vegetarian

A little spicy for me, but very good.

By: Rita
Posted: Mar 14, 2017
Diet: Original

It's a keeper! Family loved it.

By: Leslie
Posted: Feb 28, 2017
Diet: Original

Delicious! I love this light Vietnamese meal. I took peoples' recommendations and used PORK instead of tofu. I also avoided the sriacha for the 4 year old. It's true (as someone else said) the cabbage/carrots did not have a strong pickling flavor - wonder what would have given that an added kick? We ended up having the smoothie the next morning for breakfast -- I threw in a handful of chard to make it more healthy and it didn't lose any of its sweet deliciousness.

By: Karin
Posted: Feb 19, 2017
Diet: Original

never thought to try making sriracha mayo, but it was so delicious I could eat it on anything! skipped the smoothies.

By: Erin
Posted: Feb 18, 2017
Diet: Original