Vegan Tacos Recipe
Make Vegan Tacos Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Taco Filling
Toppings & Garnishes
Optional Marinade/Extra
Method
Taco Filling
- 1
Prepare the tofu
Drain the tofu and press it for 15–20 minutes to remove excess water (use a tofu press or wrap in kitchen towels and place a weight on top). Once pressed, crumble the tofu with your hands or a fork to a coarse, ground-meat texture.
- 2
Cook aromatics
Heat 2 tbs olive oil in a large skillet over medium heat. Add the diced onion and sauté 4–5 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant.
- 3
Add tofu and spices
Add the crumbled tofu to the skillet and stir to combine with the aromatics. Sprinkle in the ground cumin, paprika, smoked paprika, and ground coriander. Stir and cook 4–6 minutes, letting the tofu brown slightly on some edges.
- 4
Season and finish
Stir in the minced chipotle in adobo, soy sauce/tamari, lime juice, maple syrup, and vegetable broth. Continue to cook 2–3 minutes so the flavors meld and liquid reduces slightly. Taste and add salt and black pepper as needed. If using liquid smoke, add 1 tsp now and stir. Remove from heat.
Toppings & Assembly
- 5
Warm tortillas
Warm the tortillas on a dry skillet over medium heat 20–30 seconds per side until pliable and lightly charred in spots. Alternatively, wrap tortillas in foil and heat in a 350°F (175°C) oven for 8–10 minutes. If you like, brush each warmed tortilla with a tiny amount of olive oil for extra flavor.
- 6
Prepare toppings
While tortillas heat, arrange the thinly sliced red cabbage, sliced avocado, chopped cilantro, salsa/pico de gallo, vegan sour cream or cashew crema, pickled jalapeños, and lime wedges. Keep cabbage dry so it stays crisp.
- 7
Assemble tacos
Place 2–3 heaping tablespoons of the tofu filling in the center of each warmed tortilla. Top with a small handful of red cabbage, a few slices of avocado, a spoonful of salsa, a drizzle of vegan sour cream or crema, and chopped cilantro. Add pickled jalapeños if desired and squeeze a lime wedge over each taco.
- 8
Serve
Serve immediately while hot. Provide extra lime wedges and salsa on the side. Leftover tofu filling keeps in the refrigerator for up to 4 days and reheats well in a skillet.