These soft tacos are delicious and flavourful, thanks to the Asian and Mexican flavours. Each taco is low in calories, so it's fine if you'll take 1 or two more. Enjoy with the sweet peanut sauce and some sriracha.
1 block extra firm tofu
1/2 cup almond flour
1/4 cup chickpea flour
1/3 cup shredded coconut/or coconut flour
1 tbsp coconut aminos
SWEET PEANUT SAUCE
1/3 cup peanut butter
1 tsp miso paste
2 tbsp date syrup
water to desired consitency
2 cups shredded purple cabbage
1 daikon radish
12 gluten-free tortillas
Begin by pressing the tofu, this helps it to not fall apart. Preheat oven to 400F.
Once pressed chop into cubes and coat with coconut aminos.
Combine the almond flour, coconut flour/or shredded coconut, and the chickpea flour together. Pro tip: place it in a ziplock bag, then when you add the tofu you can simply shake it in the bag and everything gets evenly coated.
Once tofu is evenly coated, place on your silicone baking mat/sheet pan and bake for 30 minutes. You can also use an air fryer here, but for about 20 minutes.
While the tofu is cooking shred/thinly slice your vegetables.
Make sauce by whisking together sauce ingredients.
Once tofu is crispy, assemble your tacos and top with peanut sauce, cilantro, and crushed peanuts, serve and enjoy!
Hi, I'm Katie from Charleston South Carolina. I am a recent college graduate with a passion for food! I went vegan in 2018, and have been hooked ever since. I love creating and photographing healthy recipes, going on long walks, and all things plants!
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