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

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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.

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

SERVING SIZE:

8

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PREP TIME:

20 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

40 minutes

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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

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