These vegan tacos combine marinated crispy tofu, a vibrant green sauce made from tomatillo and cilantro, and fresh sides like red cabbage and avocado: the result is a plant-based dish with an inviting appearance and bold flavors, perfect for those looking for a gourmet and colorful alternative to the traditional taco. The recipe is designed to highlight contrasts in texture — golden tofu, creamy sauce, and crunchy cabbage — and to be prepared with simple but selected ingredients, in line with the premium spirit of I Love Poke.
Ideal for casual dinners, quick lunches, or sharing menus, it also lends itself to small variations to suit tastes and intolerances.
Ingredients
- 400 g tofu firm (well drained and pressed for 20 minutes)
- 3 tablespoons cornstarch (maizena) (to make the tofu crispy)
- 2 tablespoons seed oil (for the pan)
- 2 tablespoons tamari or soy sauce (for the marinade (use tamari for gluten-free version))
- 1 spoon maple syrup (to balance the flavor)
- 1 teaspoon smoked paprika (adds depth to the tofu)
- 1/2 teaspoon garlic powder (or a finely chopped garlic clove)
- 6 pcs tomatillo (or 3 ripe green tomatoes) (cleaned and rinsed for the green sauce)
- 1 pcs jalapenos (seeded if you prefer less spiciness)
- 1 bunch fresh coriander (about 25-30 g, leaves and tender stems for the sauce)
- 1 clove garlic (for the green sauce)
- 2 pcs lime (juice and zest for sauce and dressing)
- 100 g red cabbage (finely chopped, for crunchiness)
- 1 pcs ripe avocado (sliced)
- 8 pcs corn tortillas (warmed before serving)
- 1/2 pcs red onion (for quick marinating)
- 80 ml rice vinegar (or apple cider vinegar) (for marinating the onion)
- 1 spoon sugar (for marinating the onion)
- 2 tablespoons extra virgin olive oil (for the sauce and raw dressing)
- 80 g cashew cream or plant-based yogurt (optional, for a creamy lime sauce)
- 1 teaspoon toasted sesame seeds (for garnish)
- 1 teaspoon salt (to adjust to taste)
- 1/2 teaspoon ground black pepper (to taste)
Preparation
-
1
Press the tofu wrapped in absorbent paper and place a weight on top for about 20 minutes to remove excess water; then cut it into 2 cm cubes.
Durata indicativa: 20 min
Tip: If you're in a hurry, cut the tofu and pat it well with more paper towels and an improvised press.
-
2
Prepare the marinade by mixing tamari, maple syrup, paprika, and garlic powder. Add the tofu, stir, and let it marinate for 10-15 minutes.
Durata indicativa: 15 min
Tip: Let it marinate even longer in the fridge for more intense flavors.
-
3
Coat the tofu cubes in cornstarch until evenly covered; shake off the excess.
Durata indicativa: 5 min
Tip: Starch gives crispiness: don't use too much or it will remain mushy.
-
4
Heat the oil in a non-stick pan over medium-high heat and fry the tofu in a single layer until golden on all sides, about 8–10 minutes, turning gently.
Durata indicativa: 10 min
Tip: Don't overcrowd the pan: it's better to cook it in two batches to maintain crispiness.
-
5
For the green sauce, grill or sauté the tomatillo and jalapeño for 4–5 minutes until slightly charred; blend with cilantro, lime juice, garlic, olive oil, and salt until smooth.
Durata indicativa: 10 min
Tip: The slight burning enhances the flavor of the sauce; adjust the spiciness by removing the seeds from the jalapeño.
-
6
Prepare the quick pickled onion: slice the red onion, heat vinegar, water, sugar, and a pinch of salt, pour over the slices and let rest for 10 minutes.
Durata indicativa: 10 min
Tip: The onion will be ready in less than half an hour and adds a noticeable tangy contrast.
-
7
Heat the tortillas in a pan or on a griddle for 30–60 seconds per side until they are soft and slightly toasted at the edges.
Durata indicativa: 3 min
Tip: Keep them covered with a cloth to keep them soft until serving.
-
8
Assemble the tacos: spread some cashew cream or vegan yogurt on the bottom, add the red cabbage, crispy tofu, avocado slices, green sauce, and pickled onion; finish with sesame seeds and a squeeze of lime.
Durata indicativa: 5 min
Tip: Serve immediately to preserve the tofu's crispiness; add extra fresh cilantro if you like.
Notes and Tips
If you're in a hurry, cut the tofu and pat it well with more paper towels and an improvised press.
Let it marinate even longer in the fridge for more intense flavors.
Starch gives crispiness: don't use too much or it will remain mushy.
Don't overcrowd the pan: it's better to cook it in two batches to maintain crispiness.
The slight burning enhances the flavor of the sauce; adjust the spiciness by removing the seeds from the jalapeño.
The onion will be ready in less than half an hour and adds a noticeable tangy contrast.
Keep them covered with a cloth to keep them soft until serving.
Serve immediately to preserve the tofu's crispiness; add extra fresh cilantro if you like.
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