These Vegan Tofu and Green Sauce Tacos combine well-marinated and seared tofu with a vibrant green sauce made from tomatillo and cilantro, for a balance of tangy, smoky, and fresh flavors. Red cabbage adds crunch, pickled red onion a sweet and sour note, and avocado a creamy texture that ties everything together.
Ideal for those looking for a nutritious vegan dish that is quick to prepare, they can be served as finger food for an informal lunch or as a main course for a convivial dinner. The recipe is adaptable: replace tofu with tempeh for a more rustic texture, or adjust the spiciness level of the sauce to taste.
Ingredients
- 400 g extra-firm tofu (pressed and cut into cubes)
- 2 tablespoons tamari or soy sauce (for the marinade)
- 2 tablespoons extra virgin olive oil (to marinate and cook the tofu)
- 2 tablespoons lime juice (fresh, for the marinade and serving)
- 1 teaspoon smoked paprika (adds smoky notes)
- 1 teaspoon ground cumin (for the marinade)
- 1 teaspoon agave syrup (or vegan honey, to balance the acidity)
- 8 pieces corn tortillas (heat before assembling)
- 150 g red cabbage (thinly sliced for crunch)
- 1/2 piece red onion (thinly sliced and marinated with apple cider vinegar)
- 2 tablespoons apple cider vinegar (for the pickled onion)
- 250 g tomatillos (peeled and well rinsed, base of the green sauce)
- 1 bunch fresh cilantro (only the leaves and tender stems)
- 1 piece jalapeño or green chili (seeded if you prefer less spicy)
- 1 clove garlic (for the green sauce)
- 60 g cashew cream or soy yogurt (for a final soft and binding cream)
- 1 piece ripe avocado (sliced, for serving)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (freshly ground)
- 1 spoon sesame seeds or fresh coriander (for garnish)
Preparation
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1
Prepare the marinade by combining tamari, oil, lime juice, paprika, cumin, and agave syrup; pour over the cubed tofu and let marinate for at least 10 minutes.
Durata indicativa: 10 min
Tip: If you have time, marinate it for 30–60 minutes for a more intense flavor.
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2
In the meantime, prepare the green sauce: sauté the tomatillos in a pan until they are slightly charred, then blend with cilantro, jalapeño, garlic, a teaspoon of salt, and a drizzle of oil until smooth.
Durata indicativa: 10 min
Tip: For a smoother sauce, add a little cold water drop by drop while blending.
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3
Prepare the pickled red onion: mix the onion slices with apple cider vinegar and a pinch of salt; let it rest for at least 10 minutes to soften and sweeten the flavor.
Durata indicativa: 10 min
Tip: It can be prepared in advance and stored in the refrigerator for up to 3 days.
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4
Cook the tofu in a non-stick pan over medium-high heat until golden and crispy on all sides, about 8 minutes; season with salt and pepper.
Durata indicativa: 8 min
Tip: Do not overcrowd the pan: cook in batches for even crispiness.
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5
Heat the tortillas in a non-stick pan or on a hot griddle for 20–30 seconds per side until flexible.
Durata indicativa: 3 min
Tip: Wrap them in a clean cloth to keep them warm and soft.
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6
Assembly: distribute red cabbage, crispy tofu, pickled onion, avocado slices, and a spoonful of green sauce on each tortilla; finish with cashew cream and sesame seeds or coriander.
Durata indicativa: 5 min
Tip: Serve immediately to maintain the crispiness of the tofu and the freshness of the sauce.
Notes and Tips
If you have time, marinate it for 30–60 minutes for a more intense flavor.
For a smoother sauce, add a little cold water drop by drop while blending.
It can be prepared in advance and stored in the refrigerator for up to 3 days.
Do not overcrowd the pan: cook in batches for even crispiness.
Wrap them in a clean cloth to keep them warm and soft.
Serve immediately to maintain the crispiness of the tofu and the freshness of the sauce.
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