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Mexican-Inspired Tofu Tacos with Chili-Lime Slaw and Cilantro-Pepita Crema

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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

Mexican-Inspired Tofu Tacos with Chili-Lime Slaw and Cilantro-Pepita Crema | Vegan + Optionally GF

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?

Mexican-Inspired Tofu Tacos with Chili-Lime Slaw and Cilantro-Pepita Crema | Vegan + Optionally GF

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.

Mexican-Inspired Tofu Tacos with Chili-Lime Slaw and Cilantro-Pepita Crema | Vegan + Optionally GF Mexican-Inspired Tofu Tacos with Chili-Lime Slaw and Cilantro-Pepita Crema | Vegan + Optionally GF

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!

Mexican-Inspired Tofu Tacos with Chili-Lime Slaw and Cilantro-Pepita Crema | Vegan + Optionally GF

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, was 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 you’d hardly know these tacos are tofu. 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.

Mexican-Inspired Tofu Tacos with Chili-Lime Slaw and Cilantro-Pepita Crema | Vegan + Optionally GF

Rob throughly enjoys this vegan taco recipe 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.

Mexican-Inspired Tofu Tacos with Chili-Lime Slaw and Cilantro-Pepita Crema | Vegan + Optionally GF

Mexican-Inspired Tofu Tacos 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?

More Vegetarian Taco Recipes to Love: 

Mexican-Inspired Tofu Tacos with Chili-Lime Slaw and Cilantro-Pepita Crema | Vegan + Optionally GF
4.86 from 7 votes
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Mexican-Inspired Tofu Tacos with Chili-Lime Slaw and Cilantro-Pepita Crema

Mexican inspired flavors come together in these mouthwatering tacos. Take the heat up or down by varying the amount of jalapenos to taste. Delicious served with Spanish rice and guacamole. Make ahead for freezer friendly meal prep. Vegan + Optionally Gluten Free
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 -12 Tacos
Author Traci York | Vanilla And Bean

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!) - look for gluten free if needed
  • 3/4 C Fire Roasted Tomatoes with juice, 200g
  • 1 C Vegetable Broth 220g

For the Pepita Crema (yields 400g about 1 1/2 C):

  • 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 Fist Full of Cilantro stems and leaves
  • 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:

Instructions

For the Tofu:

  1. 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.

  2. 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:

  1. 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.

  2. The crema can be stored in the refrigerator for up to five days or frozen for up to a month. If freezing, thaw in the refrigerator overnight and whisk or reblend to create a smooth texture. 

For the Slaw:

  1. 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:

  1. 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.
  2. 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.

  3. Store the leftover tofu in the fridge in a lidded container for up to three days or the freezer for up to a month. 

Recipe Notes

Serve with Charred Jalapeño-Lime Guacamole 

*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.

Mexican-Inspired Tofu Tacos with Chili-Lime Slaw and Cilantro-Pepita Crema | Vegan + Optionally GF

Mexican-Inspired Tofu Tacos with Chili-Lime Slaw and Cilantro-Pepita Crema | Vegan + Optionally GF

Comments

  2. Allison says

    May 3, 2018 at 4:54 pm

    OMG this pepita crema is insanely good! Just recently going back to being entirely vegan and this is going to stay on my new list of favorites. Switched up the sauce a little bit on the tofu since chipotle “smokey” flavors are not my favorite and I’m in love. Thank you so much!!

    Reply

    • Traci says

      May 3, 2018 at 5:06 pm

      Hooray! So happy to hear Allison and thank you for your note! I love the crema too… so much that I am posting this week – an independent post about it- because it needs to stand on its own! It’s freezer friendly and can be used in so many ways. So happy you’re enjoying the tacos and crema! This is one of my favorite recipes on the blog.

      Reply

  3. Bec says

    April 15, 2018 at 2:24 am

    WARNING: If you are also visiting this site from Australia, NZ or the UK, ‘Chilli Powder’ is our version of ‘Mexican Spice’ – a blend of Chilli, Paprika, Cumin (amongst other things). It is not ground up hot Chillies sold as ‘Chilli Powder’. I made this dish with our Chilli powder last night and we screamed in pain throughout dinner. However, managed to ‘dilute’ the tofu leftovers today with black beans and mushrooms and was delish…!

    Reply

    • Traci says

      April 16, 2018 at 8:30 am

      Oooh dear Bec…. so sorry to hear eating was a painful experience :( , but it sounds like you found a fix! Thank you for your note on Chili Powder. And this is another reason I add links everywhere I can to ingredients as I realize they can differ in countries other than my own.

      Reply

  5. Andrea says

    July 22, 2017 at 5:31 pm

    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”

    Reply

    • Traci says

      July 24, 2017 at 9:23 am

      Hooray! Thank you for your note, Andrea. So sweet of you to whip this up for your son and try something new! I meal prep this recipe frequently and keep it in my freezer pretty much all the time. The final recipe comes together so fast and besides that, I crave it! So happy you two enjoyed it!

      Reply

  6. Rebecca says

    June 5, 2017 at 12:01 pm

    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!

    Reply

    • Traci says

      June 5, 2017 at 1:13 pm

      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

      Reply

  8. Janine says

    May 19, 2016 at 7:11 am

    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

    Reply

  10. Amisha says

    May 1, 2016 at 12:06 am

    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! :)

    Reply

  11. Claudia | The Brick Kitchen says

    April 30, 2016 at 4:59 pm

    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!

    Reply

    • Traci says

      May 3, 2016 at 8:32 am

      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

      Reply

  12. Katie | Honestly Nourished says

    April 30, 2016 at 12:50 pm

    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

    Reply

    • Traci says

      May 3, 2016 at 4:00 pm

      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

      Reply

  14. Mary Ann | The Beach House Kitchen says

    April 29, 2016 at 1:21 pm

    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!

    Reply

  15. mira says

    April 29, 2016 at 12:58 pm

    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!

    Reply

  16. Sarah @ Making Thyme for Health says

    April 29, 2016 at 9:55 am

    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!! :)

    Reply

    • Traci says

      May 3, 2016 at 7:56 am

      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!!!

      Reply

  17. rebecca | DisplacedHousewife says

    April 28, 2016 at 2:09 pm

    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

    Reply

    • Traci says

      May 3, 2016 at 7:54 am

      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!

      Reply

    • Traci says

      April 28, 2016 at 5:53 pm

      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

      Reply

  21. Jenna says

    April 28, 2016 at 9:26 am

    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!

    Reply

    • Traci says

      April 28, 2016 at 10:06 am

      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

      Reply

  22. Geraldine | Green Valley Kitchen says

    April 28, 2016 at 8:32 am

    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!

    Reply

    • Traci says

      April 28, 2016 at 5:51 pm

      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

      Reply

  23. Allyson says

    April 28, 2016 at 8:21 am

    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.

    Reply

    • Traci says

      April 28, 2016 at 5:49 pm

      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!

      Reply

  24. Kelly @ Inspired Edibles says

    April 28, 2016 at 8:03 am

    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.

    Reply

    • Traci says

      April 28, 2016 at 5:46 pm

      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

      Reply

  26. Chelsea's Healthy Kitchen says

    April 28, 2016 at 6:08 am

    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…

    Reply

  27. deb says

    April 28, 2016 at 5:35 am

    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!

    Reply

  28. Sue Ellen says

    April 28, 2016 at 4:27 am

    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’

    Reply

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