Crispy Tofu Banh Mi Tacos- these vegan tacos are served with a flavorful pickled-cucumber-carrot-slaw and a creamy sriracha sauce, and take just 30-minutes to make!
As summertime approaches, I think we’re all the lookout for quick and easy meals that don’t require turning on the oven. These Crispy Tofu Bahn Mi Tacos are the best of both worlds because they only take 30-minutes to make, and the tofu gets cooked on the stovetop. Hallelujah.
I was inspired to make them after trying a similar sandwich recipe from the cookbook Vegan for Everybody (which this Easy Tofu Scramble recipe is also from). The sandwich was served on a hoagie roll (which is equally delicious) so feel free to switch up the tortilla for your favorite bun, if you prefer.
Also, if you haven’t had a chance to check out that book yet, I highly recommend it. It’s full of plant-based gems!
Crispy Tofu Bahn Mi Taco Ingredients
For the Tofu
- Extra Firm Tofu- Using extra firm tofu provides the most ideal texture of the tacos and also increases the protein content. Feel free to use soy-free tofu if you want to avoid soy.
- Cornstarch- Cornstarch provides a light coating for he tofu that helps it to get crisp on the edges. Arrowroot makes a good grain-free alternative, if desired.
- Garlic Powder- One teaspoon of garlic powder infuses the cornstarch with garlicky flavor. You can leave it out if you like.
- High Heat Oil- You can use whatever neutral flavored oil you prefer here. I tend to go for olive oil as it is what I always have on hand.
For the Slaw and Creamy Sriracha
- Red Onion, Shredded Carrot, Cucumber- These three vegetables create the base for the slaw, providing plenty of texture and flavor to the tacos.
- Lime Juice + Zest- Lime juice acts as the marinade for the slaw while lime zest is combined with the mayo and sriracha for an extra hint of lime.
- Reduced Sodium Tamari- Tamari, soy sauce, or coconut aminos are all good options. It is used simply to add umami flavor to the slaw.
- Vegan Mayonnaise- To keep the recipe vegan, I like to use a vegan mayonnaise but any kind will work.
- Sriracha- Combined with the mayo, sriracha gives a fermented pepper flavor that is essential for the tacos so please don’t skip it!
For Serving
- Fresh Cilantro- If you don’t like cilantro, feel free to leave it out.
- Tortillas- You can use corn, flour, or grain-free tortillas here. Siete makes almond flour tortillas that are delicious and a great low carb option, if desired.
How to Make Crispy Bahn Mi Tofu Tacos
- Press the Tofu. If you buy extra-firm tofu then pressing the tofu is fairly simple since it’s water content is already reduced. Placing it between 2 tea towels with a book on top for about 10 minutes should be sufficient.
- Prepare the Slaw and Sriracha Sauce. In a large bowl, combine the red onion, carrot and cucumber. Add tamari and lime juice then stir to combine. In a small bowl, combine the vegan mayo, sriracha and lime zest.
- Cook the Tofu. Slice the tofu into 1/2-inch thick slabs. In a shallow bowl, whisk together cornstarch, garlic powder, salt & pepper. Dredge the tofu pieces in the cornstarch mixture. Warm the oil in a large skillet over medium heat. Cook the tofu on each side for about 3-4 minutes.
- Assemble Tacos and Serve. Add warm tofu to tortillas and top with slaw and sriracha sauce. Garnish with fresh cilantro, serve and enjoy!
More No-Bake Dinner Ideas to Keep You Cool This Summer
- Asian Tofu Lettuce Wraps
- One-Pot Vegan White Bean Shakshuka
- One-Pot Summer Vegetable Skillet Lasagna
- The Best Vegan Lentil Sloppy Joes
- One-Pot Vegan Jambalaya
- One-Skillet Mexican Quinoa
