Crispy Tofu Tacos with Vegan Lime Cumin Slaw

These tacos remind me of being on deck at a restaurant in the Bahamas eating some fish tacos and sipping a Kalik. But vegan! Ah, covid travel blues. Maybe they’ll spark some memories for you, too.

This slaw is the JAM, by the way. If you’re not into tofu, please – make the slaw at least! The little kick from the cayenne and sliced red onion is so good.

Also, if you’re not into tofu dishes – maybe you’ll like this one! I know it can be a little intimidating if you’ve never tried it or have only had it prepared one way. But tofu is basically magic and can soak up all kinds of marinades and be made to have so many different textures. These are, as the name says, the perfect little crispy golden bites that are perfect for tacos.

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Ingredients:

Lime Cumin Slaw

  • 6 cups/1 bag shredded cabbage mix
  • 1 small red onion, thinly sliced
  • 1/2 cup vegan mayo
  • Juice of 1 lime (about 2 tablespoons)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon agave or maple syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper

Crispy Tofu

  • 1 block extra firm tofu, cut into 1/4″ slices
  • 1/2 cup cornstarch
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • Olive oil

Etc.

  • Tortillas
  • Sliced avocado
  • Chopped tomato
  • Lime wedges
  • Whatever else you want to top with
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Instructions:

Lime Cumin Slaw

  1. Whisk together dressing ingredients (mayo through fresh ground pepper) in the bottom of a large bowl.
  2. Place cabbage mix and red onion in the bowl with the dressing, and toss to coat.

Crispy Tofu

  1. Slice the tofu and place pieces between 2 towels, pressing gently, for 10-15 minutes to soak up some excess moisture.
  2. Whisk together cornstarch, smoked paprika, cayenne pepper, garlic powder, and salt. Coat each piece of tofu in the mixture and set aside on a plate.
  3. Over medium-high heat, coat the bottom of a large pan with oil and pan fry tofu 3-4 minutes per side until golden brown and very crispy.

Heat up some tortillas and assemble your tacos with the slaw, crispy tofu, sliced avocado, chopped tomato, or whatever else you’d like. Enjoy!



Crispy Potato Tacos with Spicy Cashew Lime Sauce

Will we ever get tired of tacos? Hmm, I don’t think so.

These ones are loaded with crisp, seasoned potatoes, black beans, chopped tomatoes, and crunchy lettuce – all with a generous drizzle of vegan spicy cashew lime sauce over top.

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For the Potatoes:

  • 2 medium-sized russet potatoes cut into 1/2″ cubes
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon cayenne pepper (optional)

Instructions:

  1. Preheat your oven to 400F while you chop the potatoes.
  2. On a parchment-lined baking sheet, toss potatoes with the spices (cumin, paprika, chili powder, garlic powder, salt, and cayenne pepper if using).
  3. Bake for about 35 minutes, stirring halfway, until potatoes are crisp. Oven temperatures vary, so you may need less or more time.
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For the Spicy Cashew Lime Sauce:

  • 1/2 cup raw cashews, softened*
  • 1/2 cup plant milk
  • 2 tablespoons lime juice
  • 1-2 tablespoons hot sauce of your choice
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions:

  1. Add all ingredients to a blender and blend until very smooth.
  2. Store in an air-tight container in the fridge.

*If you have a high-powered blender, you don’t need to soften your cashews. You can soften them by letting them soak in a bowl of water in the fridge overnight, or by placing the cashews in very hot water for 20 minutes before blending.

Assemble your tacos with the crispy potatoes and any other desired toppings such as black beans, baked tofu crumbles, chopped tomatoes, salsa, avocado, lettuce, guacamole, vegan cheese, or cilantro. Top with a drizzle of the spicy cashew lime sauce.


Buffalo Chickpea Tacos

I’m so excited for warm weather foods now that Spring has sprung! This recipe is full of flavor and texture, and can be customized to your own taste preferences. Personally, I love adding as many fresh toppings as physically possible. These are perfect for a warm night with a cold glass o’ beer (or water – you do you), and remind me of eating fish tacos in the Bahamas when I was younger. Minus the fish now, of course!

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Is there anything prettier than roasted chickpeas? Or do I just have an obsession?
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Makes about 6 tacos – Cook time: 25 minutes – Prep time: 10 minutes

Ingredients:

  • 1 16 oz can of chickpeas, drained and rinsed
  • Fajita sized tortillas (I like corn)
  • Hot Sauce (I prefer Frank’s RedHot)
  • Salt to taste (I used about 1/4 tsp)
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/2 tsp Olive Oil
  • Celery, chopped
  • Cabbage Mix or whatever lettuce you prefer
  • Vegan Ranch Dressing (Just brand is great)
  • Fresh Cilantro (skip it or use parsley if you’re a soap person)
  • Fresh Ground Pepper
  • Lime Juice
  • Optional toppings: avocado, radish slices, green or red onion

Instructions:

  • Preheat your oven to 400° F.
  • Place drained and rinsed chickpeas on a parchment lined baking sheet (or use a silicone mat if you have one). If they’re still really wet, dab the chickpeas with a towel to remove some of the excess water.
  • Toss to coat chickpeas with oil, salt, garlic powder, and onion powder.
  • Bake for 20 minutes, making sure to give them a stir halfway through the cooking time.
  • Remove from oven and toss chickpeas with hot sauce (about 2 tablespoons), then put them back in the oven to bake for another 5 minutes. Leave them in for a few more minutes if you want the chickpeas to be a bit crunchier.
  • Take the chickpeas out of the oven and assemble your tacos with desired toppings. If you like things spicier, you can add some extra hot sauce on top. Grind a bit of pepper and squeeze some lime over the tacos at the end. Enjoy!

My favorite toppings are cabbage, avocado, celery, cilantro, and ranch 🙂

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