A tofu game changer. Mexican-Inspired Tofu Tacos with Chili-Lime Slaw and Cilantro-Pepita Crema may just change your mind about tofu. Vegan + Gluten Free
Over the past several weeks I’ve been running an anonymous survey in the tabbed bottom right corner of the screen asking readers about what dietary lifestyle they most closely relate to. Over 800 visitors responded! Thank you for participating and leaving helpful comments beyond that of the question. I loved hearing from each of you.
Just to be clear, when I use the word “diet,” I do not mean to eat in such a way as to lose weight. Rather, I use the term to relate to what one eats. And while I don’t like to pidgeonhole dietary categories because I really just like to eat good food that lightens my impact on the planet, being a food-writer requires that I use these terms for clarity’s sake.
Does that make sense?
I’ve learned so much from the survey, including the variety of food-lovers visiting Vanilla And Bean and some of the food struggles we share. While I found most respondents to be vegan or vegetarian, there were many who consider themselves omnivores or flexitarians, yet lean vegan or vegetarian. Others were transitioning to a vegetarian or vegan diet or simply cooking for a loved one that enjoys a plant-based diet.
Many readers indicated they are simply looking for ways to incorporate more veggies into their diet. While there were a small number of gluten-free and paleo respondents, a few were on very specific new-to-me diets (climatarian & Esselstyne). But then my sister reminded me about Esselstyne… “he’s the man in Forks Over Knives…” I had an oh, yeaaah, moment.
The chocolaholics also chimed in, as did those with a sweet tooth, like me, with some staying away from refined sugar.
With the ubiquitous fast food available to us these days, I’m inspired by the superheroes cooking for themselves and/or their family in an effort to eat real food. Not only those with one dietary lifestyle among members, but by those attempting to accommodate multiple eating styles under the same roof. Like the reader who wrote that she’s an omnivore but prepares vegan food for her daughter. Another reader transitioned to a vegan diet six years ago. She is 72 now. And the many that are transitioning to a vegetarian or vegan diet but are struggling as so many of us do when making a dietary change.
While I’ll never be able to accommodate all dietary needs in this space, I’ll certainly keep your comments and responses in mind moving forward. I hope you’ll use my recipes as they are, always vegetarian with lots of vegan food, or for inspiration to fuel your cooking adventures. Thank you again for sharing with me!
Now… about these Mexican-Inspired Tacos with Chili-Lime Slaw and Cilantro-Lime Crema (could the title get any longer?).
Mexican food is on the regular around here, but you’d hardly know it given the few Mexican-inspired recipes I’ve shared. Growing up near Dallas, Texas, I was practically bottle fed chili-spiced cumin-scented milk. Mom made tacos at least every week, and Mexican Stack, now known as a burrito bowl, were a weeknight staple.
Having just recently warmed up to tofu over the past 10 years, I realize there are tofu-haters and those who just haven’t gone there. But I gotta tell ya, the flavor and texture is all in how the tofu is seasoned and/or prepared. If you’ve had it once and thought you were going to hurl, I encourage you to give it another chance.
Rob throughly enjoys these tacos and you know, he’s a regular (his word) guy. Getting a green light on tofu from him is like winning Chopped or The Great British Bake-Off. He even loves the pepita cream (cue bug-eyed emoji), which tastes almost like a creamy cheese. Not kidding. But, you’ll need a high powered blender – I use Vita Mix – to make it happen.
You may just want to go ahead and make a double batch of the crema. You know, for all your dippin needs.
One of the best things about this recipe is that the taco tofu freezes beautifully making it perfect for weekly meal prep. Making a double batch stretches this recipe even farther. The taco filling is delicious in burritos, enchaladas, tostadas, nachos… oh the possibilities! Serve it with Spanish Brown Rice, a Mexicana Margarita and a side of guacamole to round out the meal.
Just don’t skip the masa flour. It’s worth the effort.
This recipe uses some of the top GMO ingredients grown in the U.S. As always, I recommend organic ingredients.
Tell me how you feel about tofu in the comments. Do you love it, curious about it, or give it the stink-eye at the store?
xo
Mexican-Inspired Tofu Tacos with Chili-Lime Slaw and Cilantro-Pepita Crema
Ingredients
For the Tofu:
- 10 oz Sprouted Tofu pressed and drained for at least 20 minutes (see note)*, 283g
- 1 Tbs Coconut Oil unrefined, virgin
- 1 C Purple Onion large dice (about 1/2 a medium onion), 110g
- 3/4 C Green Bell Pepper large dice (about 1/2 a medium pepper), 90g
- 1 Tbs Cumin ground
- 1 Tbs Chili Powder
- 1/2 tsp Smokey Paprika
- 1 Tbs Masa Harina Flour** see note
- 3/4 tsp Fine Sea Salt
- 2 tsp Adobo Sauce from a can of chipotle chilis in adobo sauce (take this up a few tsp for extra spicy!)
- 3/4 C Fire Roasted Tomatoes with juice, 200g
- 1 C Vegetable Broth 220g
For the Pepita Crema:
- 1 C Raw Pepitas soaked over night or in very hot water for 10 minutes, drained, 160g
- 3 Tbs Fresh Lime Juice
- 6-8 Pickled Jalapeño Rings or to taste
- 1/2 tsp Cumin ground
- 1/2 tsp Smoky Paprika
- 1 tsp Sea Salt
- 1 leaves Fist Full of Cilantro stems and
- 3/4 C Water 285g
For the Slaw:
- 3 C Shredded Mix of Red and Green Cabbage loosely packed, 150g
- 1 Tbs Seeded Jalapeño minced (or to taste. Take this up if you like spicy!)
- 1/2 C Cilantro rough chopped, 20g
- Juice of 2 Limes
- 1/2 tsp Fine Sea Salt
Serve With:
- Spanish Brown Rice
- Your favorite tortillas - gluten free if needed -
- Avocado
- Cilantro
- Fresh Jalapeño
- Salsa
- Extra Pepita Crema for Dipping
Instructions
For the Tofu:
- Preheat the oven to 350F (180C). Slice the tofu into 1" cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes. This will dry the tofu out.
In a large saute pan, add the coconut oil and heat until shimmering. Add the onion and bell pepper. Saute for about five minutes on medium low or until soft. Add the cumin, chili powder, paprika, masa flour, and sea salt all at once, then add the adobo sauce. Stir for about 2 minutes until fragrant and the seasonings are incorporated around the veggies. Stir in the tomatoes, vegetable broth and tofu, then turn the heat to low and place a lid on the pan. Simmer for 10 minutes. Place mixture in a food processor and pulse 8-9 times, making sure the tofu is still somewhat chunky, but ground down. Place back in the pan, put a lid on it to keep it warm (off the heat).
For the Crema:
- Place the pepitas, lime juice, jalapeños, cumin, paprika, sea salt, cilantro and water in a high speed blender (I use Vita Mix) and blend on the puree cycle or medium high, scraping the container down several times to create a smooth puree. Place in a bowl and set aside.
For the Slaw:
In a medium bowl, mix the red and green cabbage, jalapeño, cilantro, lime juice and sea salt. Set aside or rest in the refrigerator until ready for service.
For Assembly:
- I like to warm my tortillas on a low open flame on the stove top turning with tongs a few times to lightly char the tortillas. To hold them warm, place the tortillas in foil and into a warmed toaster oven on low heat.
- On the tortilla, spoon a good smear of crema down the center of the tortilla. Spoon the tofu evenly over the top, then add the slaw and any condiments you prefer.
- Store the leftover tofu in the fridge in a lidded container for up to three days.
Recipe Notes
*If sprouted tofu is unavailable use extra firm or firm. The firmer, the better. I can't emphasize this enough: Freeze your tofu when you bring it home from the store. Thaw it in the refrigerator overnight, then press out the water. Something magical happens in the freezer. Since tofu is packaged in water, we need press the water out of it to make room for flavor! To press thawed tofu, use a tea towel and place it under and on top of the tofu. Set it on a plate. Place something heavy on top, like a cutting board, another plate or a not-so-full box of wine to press the water out. We don't want it too heavy or it will squash the tofu. Move the tea towel a few times to a dryer area of the towel so it can absorb more water. Press for about 20-30 minutes, up to an hour if you have time.
**Masa harina is one of my pantry staples. It's fabulous in many Mexican inspired dishes and you can DIY corn tortillas with it too. My favorite place to use it is in these tacos, fritters and to thicken chili. It imparts a mellow corn and slightly sweet flavor.
For leftovers, store taco filling in lidded containers or freezer bags for up to one month in the freezer. Thaw in the refrigerator overnight, then reheat.
Let me preface this with a disclosure that I am not at all fond of cilantro or smoky spices. At the urging of my son, I made the recipe EXACTLY as written.
OMGoodness !!! No flavor overwhelmed ~ and every component of this dish had me craving more. Please trust that in the end, the combination of each and every ingredient results in a unique taste.
I will be more inclined to make recipes with ingredients I normally avoid after the excitement my taste buds experienced with these “fish tacos”
This recipe looks amazing! Any for suggestions on a good substitute for the adobo sauce for those folks who do not like smoky flavoring but who love spicy food? I plan on making everything else as is, but I’m not sure if the tofu will have enough flavoring if I just omit the adobo sauce (I’m guessing it will, but would appreciate your expert opinion!) Thanks!
Hey Rebecca… you could try Sriracha as it has a similar consistency as adobo sauce, or you could leave it out all together and add a few dashes of Tabasco at the end to taste. Also for the smoky paprika – just use plain. I hope this helps and you enjoy the recipe! :D
Hi, Traci, I made these last night — absolutely delicious! Thanks so much for the great recipe!
Hey Nicki! Thank you so much for your note! So happy you enjoyed them! :D
HI Traci, will try out these beauties at the Weekend. Will let you know who it worked. Saw them on Pinterest. I love everything with tofu and a mexican flavor. Great idea. xoxo Janine
Thank you for sharing on Insta, Janine! They looked fabulous and I’m so happy you two enjoyed them! ox
Hi there – when do you add the tofu in step 2? Thanks!
Hi Julie! On my, yes! Thank you for pointing that out. I just added the tofu to step two! :D
Lovely recipe Traci! I have never tried tofu in tacos! Something different to try! I just love the chipotle in adobe sauce, and use it to make a crema. I was not a fan of tofu but you are totally right, its in the preparation, and once you had flavor to it, its delicious! I have to try this recipe! Esp the crema! that beautiful light green hue is so pretty! :)
Thank you Amisha! You’ll love that crema… and the tacos! xo
YUM! would never have considered blitzing tofu for a taco filling, but it sounds amazing, and packed with so much flavour! AND I’ve been looking for a pepita spread/hummus type recipe for aaggees after having it at a cafe, and yours is the closest I’ve seen so will definitely try it out! Great post again Traci!
Oh yea, the flavor is over the top! You’re going to love that pepita spread.. it’s so rich and full of goodness! I hope you love it Claudia! xo
You make tofu look damn good, Traci! ;) I used to eat a lot of tofu when I was a hardcore vegetarian a few years ago but found that it wasn’t doing my digestion or health any favors. If I do eat it, I make sure it’s organic and ideally prefer tempeh since it’s been fermented. I love the way you’ve prepared it here and might be willing to give it a try again…Especially since it’s freezer friendly (always a huge plus).
I’m so glad you had such a wonderful response to your survey, although I’m not surprised! I think that I personally enjoy your stories just as much as your recipes. Thanks for continuing to share your culinary inspiration and bits and pieces of your life with us on this blog! Much love! XX
Thaaaank you so much for your sweet support and kind words. Katie! I have to limit tofu, unfortunately, due to a sensitivity. I really love it! I think I would eat it at least once a week if I chose to. I’ve not tried tempeh, but it’s on the list (thank you for your reminder!) xo
Hi Traci! These tacos sound amazing; I’m no vegan or vegetarian but I could definitely see myself making these tacos. They also look so beautiful, awesome food photography!
Thank you so much, Quin! Hands down, they’re for anyone who loves good food. :D
I am embarrassed to say, I have never tried tofu Traci. But that doesn’t mean I’m not game. These look and sound absolutely deilcious! I will definitely need broaden my horizons and give these a go for sure! That slaw and that pepita crema sound wonderful!
It is definitely hard to please everyone, but you are doing great with your recipes Traci! I’ve never heard of these two particular diets. Love the way you used tofu here! Pinning!
I had never heard of some of those diets either! That’s so interesting! And I know exactly what you mean about the word “diet”. I follow a vegetarian diet but it’s not because I am trying to restrict myself from certain foods. It’s more of a moral issue than anything else for me.
These tacos look insanely delicious! Can you imagine how much fun a Cinco de Mayo potluck would be with a bunch of food bloggers? That definitely needs to happen one day and you have to bring these!! :)
Right, right… I *hear your Sarah! But for clairity’s sake, right? I’d loooove a Cinco party with bloggers! What fun! And you bring your habanaro chipotle pepita dip.. OMG!!!
Some of those diets (styles of eating) were new to me! I’m not a vegetarian, but I definitely want more ways to add veggies to my life and I’m definitely interested in how what we eat impacts the environment…that’s why I love reading your blog so much. I am a HUGE lover of tofu (surprising?)…I would say we eat it once a week. This is a great recipe Traci and as always, beautiful photography. xoxo
Hooray for tofu, Rebecca! Once a week!? I’d like to learn your recipes! :D ! I love reading about your garden veggies on your blog and on insta. Thank you for your kind words!
I love the pepita crema, so creative! Masa harina is also a pantry staple of mine. Such a good idea to mix it into the tofu for a full rounded and authentic flavor! Pinned!
Oh my Masa is fabulous, isn’t it Alison!? I find it pairs so well with Mexican flavors and add it to dishes that need that little extra something. Thank you for your pin! :D
I’ve been cooking more and more with tofu lately but I never froze my leftovers because I just assumed it would freeze terribly. It’s so nice to know it freezes beautifully. Delicious!
Well these look AMAZING! I’m all for more dinners and desserts, so keep a little of everything coming Traci! xoxo
Yayay! Abby! Thank you my dear and thank you for your feedback! xo
Traci! What if I can’t find sprouted tofu? Would you use extra firm organic tofu? Also, for the Pepita Crema, should I use raw pepitas or are roasted ok? Thanks!
Hey Jenna… look for extra firm tofu first, then firm. The firmer, the better! Use raw pepitas. Good questions. I’ll add those to the recipe! Thank you! :D
I love tacos, Traci but I never think of adding tofu to them. I love how you’ve flavored the tofu and shredded it. I also love a good, simple slaw – and chili lime slaw sounds awesome – love the crunch factor it adds to tacos. Your pictures are gorgeous as always!
Yayaya for Tacos, Geraldine! The key is that seasoning… and that punchy slaw? I took the heat way up with those jalapenos. My mouth was watering… but that crema mellowed it out nicely. I know you love the crunch! I did that just for you! xo
When I was a kid my mom used to make tofu milkshakes and we’d drink them happily. As an adult I don’t really cook with tofu much. It’s nothing against tofu, but I just really, really like beans. I should give tofu a spin again.
Ooooh tofu milkshakes? I’ve not tried one! I’m curious now! I hear you, Allyson! I’m a big bean fan (Vanilla And Bean – hehe) too, but these tacos are just well suited for some shredded tofu.. the texture is nice!
Chocoholics unite :O) heeheeh. I love what you’ve done with the tofu Traci – grinding it up for a different consistency. I have found with the soy proteins, a lot of what turns people off is that unfamiliar pasty texture ;o plus, you’ve mixed it in with some gorgeous flavorings (I have a small addiction to adobo sauce). Your photos are on fire girl. This meal is appealing to me on all levels.
Agreed! Let’s get together.. all the chocoholics! Right.. right. The texture IS different than what many of us are used to, esp. if a previous carnivore. :0 But yes… those flavors are so fabulous. Esp the adobo sauce! Thank you for your sweetness, Kelly! xo
Gorgeous photos! I love tofu in tacos :) Pinning!
Hooray! Thank you, Medha! :D
I love tofu, but I can’t get John to eat it! I tried getting him to eat it as a wager in a bet, but I ended up losing the bet haha – darn! But maybe with the tofu all crumbled up in these tacos, I could get him to eat it…
Haaahaaaa! That made me laugh, Chelsea! Keep up your efforts. Perhaps a new bet is in order? ;)
Im working on a new tofu recipe right now! We love it as omnivore runners who have high protein needs but always want to eat less meat. Gorgeous post, Traci!
Thank you and yahoo Deb! Looking forward to it!
I can’t wait to make this! Your recipes are always so tasty and easy to adapt to different eating plans. I love recipes such as this one’
Thank you so much, Sue Ellen, for your kind comments! I hope you love this!