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Tofu Tacos

  1. Preheat oven to 300 degrees

  2. Roughly chop cabbage

  3. Thinly slice scallion and discard root end

  4. Roughly chop roasted peanuts

  5. Crumble tofu into pea-sized pieces over a medium bowl

  6. Drizzle with 1.5 tablespoons cooking oil, season with ¼ teaspoon salt and 1 pinch pepper, stir to coat

  7. De-stem cilantro and finely chop leaves

  8. Place cabbage and scallion in a second medium bowl

  9. Drizzle with vegan Sriracha-ginger mayo, toss to combine. Season with salt and pepper to taste

  10. Add cornstarch, a pinch of salt, and a pinch of pepper to bowl with crumbled tofu, stir to coat

  11. Heat 1.5 tablespoons cooking oil in a medium nonstick pan over medium heat

  12. Add coated tofu to hot pan and cook 3-6 minutes, stirring occasionally, until golden brown

  13. Add gluten-free teriyaki sauce and chili flakes to pan, stir to combine

  14. Cook 1-2 minutes or until heated through

  15. Stack flour tortillas on foil and wrap with foil

  16. Place directly on oven rack and warm 4-6 minutes or until heated through

  17. Divide tortillas between plates

  18. Top with cooked tofu, spicy sriracha slaw, candied peanuts, and fresh cilantro

Course🍽️Main Course

Diets🌱Vegan...

Category🌮Tacos

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

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