Jul 14 2026
Restaurants›NU Kitchen Worcester›Vegan Tacos Recipe

Vegan Tacos Recipe

Inspired by NU Kitchen Worcester
Time40m
Serves4

Spicy tofu scramble, brussel sprouts, avocado, jalapeno- avocado sauce, fresh lime

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Ingredients

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Taco Filling

Jalapeno-Avocado Sauce

Garnishes

Method

Prepare the Tofu Scramble

  1. 1

    Press the Tofu

    Start by pressing the block of firm tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top. Leave it for 15 minutes.

  2. 2

    Crumble and Cook Tofu

    After pressing, crumble the tofu into small pieces. Heat olive oil in a skillet over medium heat, add the crumbled tofu, and season with ground cumin, smoked paprika, turmeric, salt, and black pepper. Stir frequently for about 5-7 minutes, until heated through and slightly crispy.

Sauté Brussels Sprouts

  1. 3

    Prepare Brussels Sprouts

    While the tofu is cooking, wash and trim the Brussels sprouts, then slice them in half.

  2. 4

    Cook Brussels Sprouts

    In another skillet, heat a little olive oil over medium-high heat. Add the halved Brussels sprouts and sauté for about 8-10 minutes, until they are golden brown and tender. Season with salt and pepper to taste.

Make the Jalapeno-Avocado Sauce

  1. 5

    Blend the Sauce

    In a blender, combine the avocado, jalapeno, lime juice, garlic, and salt. Blend until smooth, adjusting seasoning as needed. If too thick, add a splash of water to reach desired consistency.

Assemble the Tacos

  1. 6

    Warm the Tortillas

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

  2. 7

    Build the Tacos

    On each tortilla, layer the spicy tofu scramble, sautéed Brussels sprouts, and a drizzle of jalapeno-avocado sauce. Top with fresh lime juice and chopped cilantro.

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