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Vegan Thai Tacos with Tofu, Pineapple, and Peanut Sauce Recipe

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4.3 from 11 reviews

These Vegan Thai Tacos combine crispy tofu seasoned with aromatic spices, a vibrant red cabbage and pineapple slaw, and a creamy, tangy peanut sauce for a delicious plant-based meal bursting with flavor. Ready in 40 minutes and perfect for a quick dinner, these tacos offer a fresh twist on classic Thai flavors in an easy-to-assemble format.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Tofu and Seasoning

  • 1 16 ounce package extra firm tofu
  • 1 teaspoon brown sugar
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon red pepper flakes
  • 1 Tablespoon sesame oil
  • 2 Tablespoons low sodium tamari (or soy sauce)
  • 8 small corn or flour tortillas

Red Cabbage Slaw

  • 1 cup shredded red cabbage
  • 1 cup finely diced pineapple
  • 1/2 cup fresh cilantro
  • 1/4 cup diced green onion
  • 1 Tablespoon lime juice
  • 1/4 teaspoon salt

Peanut Sauce

  • 1/3 cup peanut butter
  • 1 Tablespoon low sodium tamari (or soy sauce)
  • 1/2 teaspoon garlic powder
  • 1 Tablespoon maple syrup
  • 1 Tablespoon lime juice
  • 1 teaspoon red pepper flakes
  • 1/4 cup water

Instructions

  1. Drain Tofu: Remove the tofu from its package and drain off all excess liquid to prevent sogginess during cooking.
  2. Press Tofu: If possible, wrap the tofu in a clean towel and press it for 15-20 minutes to remove more moisture, which helps achieve a crispier texture. This step is optional if short on time.
  3. Cube Tofu: Cut the pressed tofu into cubes or strips depending on your preference for taco filling.
  4. Heat Tortillas: Warm the tortillas either in the microwave for about 20-30 seconds or on the stovetop over medium-high heat until pliable and slightly toasted. Set aside.
  5. Whisk Seasoning: In a small bowl, combine and whisk together brown sugar, ginger powder, garlic powder, chili powder, and red pepper flakes to prepare the spice mixture.
  6. Heat Sesame Oil: Heat the sesame oil in a large skillet over medium heat until shimmering.
  7. Add Tofu, Tamari, and Seasoning: Add the tofu cubes to the skillet and fry for a few minutes until they start to brown lightly. Then, pour in the tamari and sprinkle the prepared spice mixture over the tofu, stirring to coat evenly.
  8. Let Simmer: Reduce heat to medium-low and let the tofu simmer in the sauce, stirring occasionally for about 10 minutes to absorb the flavors and develop a nice glaze.
  9. Combine Slaw Ingredients: While the tofu simmers, in a separate bowl, mix red cabbage, diced pineapple, cilantro, green onion, lime juice, and salt to make a fresh and tangy slaw.
  10. Mix Peanut Sauce Ingredients: In another bowl, whisk together peanut butter, low sodium tamari, garlic powder, maple syrup, lime juice, red pepper flakes, and water until you have a smooth, creamy sauce.
  11. Assemble Tacos: Once the tofu is ready, fill each warmed tortilla with a generous amount of tofu, then top with the cabbage slaw and a drizzle of the peanut sauce. Serve immediately and enjoy your flavorful vegan Thai tacos!

Notes

  • Pressing tofu improves texture but can be omitted to save time.
  • Use gluten-free tamari for a gluten-free meal and corn tortillas to ensure gluten-free tacos.
  • Adjust red pepper flakes according to your preferred spice level.
  • Store leftover slaw and peanut sauce separately to keep freshness.
  • These tacos are best enjoyed immediately for optimal texture and flavor.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Thai Fusion
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-thai-tacos-with-tofu-pineapple-and-peanut-sauce-recipe/