Vegan Tacos with Seared Tofu, Veggies with Spicy Coconut Almond Sauce beside a bowl of cut limes on a white marble tabletop

Vegan Tacos with Seared Tofu, Veggies + Spicy Coconut Almond Sauce

Share on facebook
Share on twitter
Share on pinterest
Share on email

Taco Tuesday should be for everyone – vegan and omnivore alike. Vegan Tacos with Seared Tofu, Veggies, and Spicy Coconut Almond Sauce are flavorful and substantial enough to satisfy the most enthusiastic meat-eaters and most committed vegans. These tacos are crunchy and flavorful, with a kick of heat. Make them once, and you’ll stop limiting yourself to tacos on only one day of the week.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

8

Icon of cutting board with knife on top in maroon red

PREP TIME:

20 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

40 minutes

Icon of clock in maroon red lines

TOTAL TIME:

1 hour

INGREDIENTS

Spicy Coconut Almond Sauce:
¼ cup JUSTIN’S® Coconut Almond Butter
2 tablespoons Coconut Aminos
2 tablespoons Avocado Oil
2-3 tablespoons Water
¼ teaspoon Garlic Powder
1 dash Fish Sauce
1 teaspoon Sriracha
Juice of 1 Small Lime

Tacos:
2 tablespoons Avocado Oil, divided
1 ½ cups Broccoli Florets
½ teaspoon Red Pepper Flakes
1 block Extra Firm Tofu, cut into ½-inch slices
½ teaspoon Kosher Salt
1/2 teaspoon Freshly Ground Black Pepper
1/2 cup Diced Onion
2 cups Red Cabbage, shredded
½ cup Carrots, julienned
1 Jalapeño, thinly sliced
¼ cup Cilantro, chopped
8 Tortillas

Optional:
Fresh Lime

DIRECTIONS

To make the Sauce:
1. Combine all the ingredients in a blender or small food processor.

2. Blend until smooth. Add water as needed to thin.

3. Preheat the oven to 450°F.

4. Toss the broccoli in ½ tablespoon oil and red pepper flakes.

5. Place in an even layer on a rimmed baking sheet and roast for 20 minutes.

6. Heat 1 tablespoon oil in a large skillet over medium-high heat.

7. Season the tofu slices with salt and pepper.

8. Sear in hot pan, for 1-2 minutes per side, or until golden brown.

9. Remove from the skillet and set aside.

10. Heat the remaining ½ tablespoon oil in the same pan over medium heat.

11. Add the onion and sauté for 5 minutes, or until just starting to brown.

To assemble Tacos:
1. Place 1-2 slices of tofu in each tortilla.

2. Top with the roasted broccoli, sautéed onion, shredded red cabbage, carrots, jalapeño slices, and cilantro.

3. Drizzle with the spicy coconut almond sauce, and enjoy!

This Recipe Serves 8

INGREDIENTS

Spicy Coconut Almond Sauce:
¼ cup JUSTIN’S® Coconut Almond Butter
2 tablespoons Coconut Aminos
2 tablespoons Avocado Oil
2-3 tablespoons Water
¼ teaspoon Garlic Powder
1 dash Fish Sauce
1 teaspoon Sriracha
Juice of 1 Small Lime

Tacos:
2 tablespoons Avocado Oil, divided
1 ½ cups Broccoli Florets
½ teaspoon Red Pepper Flakes
1 block Extra Firm Tofu, cut into ½-inch slices
½ teaspoon Kosher Salt
1/2 teaspoon Freshly Ground Black Pepper
1/2 cup Diced Onion
2 cups Red Cabbage, shredded
½ cup Carrots, julienned
1 Jalapeño, thinly sliced
¼ cup Cilantro, chopped
8 Tortillas

Optional:
Fresh Lime

DIRECTIONS

To make the Sauce:
1. Combine all the ingredients in a blender or small food processor.

2. Blend until smooth. Add water as needed to thin.

3. Preheat the oven to 450°F.

4. Toss the broccoli in ½ tablespoon oil and red pepper flakes.

5. Place in an even layer on a rimmed baking sheet and roast for 20 minutes.

6. Heat 1 tablespoon oil in a large skillet over medium-high heat.

7. Season the tofu slices with salt and pepper.

8. Sear in hot pan, for 1-2 minutes per side, or until golden brown.

9. Remove from the skillet and set aside.

10. Heat the remaining ½ tablespoon oil in the same pan over medium heat.

11. Add the onion and sauté for 5 minutes, or until just starting to brown.

To assemble Tacos:
1. Place 1-2 slices of tofu in each tortilla.

2. Top with the roasted broccoli, sautéed onion, shredded red cabbage, carrots, jalapeño slices, and cilantro.

3. Drizzle with the spicy coconut almond sauce, and enjoy!

This Recipe Serves 8

Great Summer Recipes

When I want to impress family or guests in the morning, I always make sure to whip up a batch of my favorite almond butter cinnamon rolls. The smell wafts through the house and wakes everyone up in a great mood. It’s a nut buttery twist on the classic breakfast pastry, made with JUSTIN’S® Cinnamon Almond Butter. It’s a favorite in my house and it’s sure to be one in yours, too!

 

Gluten-Free Peanut Butter Biscotti on a white plate and marble tray with coffee on a white marble background

I like to make things my kids will be excited to try. So I added JUSTIN’S® Honey Peanut Butter and rainbow sprinkles to this Gluten Free Peanut Butter Biscotti and BAM! I present to you a crunchy, sweet, rainbow showstopper.

 

Easy Peanut-Ginger Noodles in a round white bowl with wooden chopsticks with fresh ginger in the background

Who hasn’t realized at 5:45 that they forgot to prep dinner? I certainly have. More than once. So often, in fact, that I created a delicious, quick, and healthy meal that uses pantry staples. My Easy Peanut-Ginger Noodles come together in the time it takes you to cook noodles and taste way better than anything you’ll order on an app or pull out of your freezer. Don’t tell anyone, but sometimes I forget to make dinner on purpose so that I have an excuse to make this dish!

Easy Peanut Butter Fudge in cupcake wrappers stacked on a cloth with Justin's peanut butter and milk jar in the background

Chocolate fudge is a classic treat that’s been made for hundreds of years. Probably. I don’t know the history of fudge, but I do know the history of my Easy Peanut Butter Fudge! It’s made with JUSTIN’S® Classic Peanut Butter and is a fun new take on the historic delicacy.

 

Gluten Free Peanut Butter Cookie Pie with a missing slice on white plate with green cloth in the white background with forks

Ice cream cake thought it was number one when it came to desserts. Well. they may be great, but they don’t beat my Gluten-Free Peanut Butter Cookie Pie! It’s made with JUSTIN’S® Classic Peanut Butter so you know it’s great. You might not be able to beat it, but you sure can eat it.

 

No Bake PB & J Bars with heart-shaped jelly center with a spoonful of peanut butter on white background with crumbs

Peanut butter and jelly is a classic combination. These No-Bake PB&J Bars are packed with JUSTIN’S® Classic Peanut Butter and are so good and you don’t even need to get a single knife dirty!