spicy tofu tacos

Last night was a whirlwind of hot and rainy weather, and I just couldn’t take my mind of tropical foods and cocktails made for company. While I didn’t end up having any friends over for this meal (the rain kicked back in full gear by the time I got around to making food), I’d like to think this was practice for a nice outdoor taco night with some of my closest pals. There’s just nothing better than a build-your-own bar of delicious toppings to suit everyone’s needs and this recipe sure fit the bill for some of the things I’d like to include in the next get together.



Tofu Marinade:

  • one block tofu, pressed and thinly sliced
  • 1/3 cup olive oil
  • 1 tbsp apple cider vinegar
  • juice of 2 limes
  • 1 tsp brown sugar
  • 1 tsp cayenne pepper, or to taste
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • pinch of ground cinnamon
  • pinch salt
  • 1 green onion, finely sliced
  • one handful chopped coriander

In a shallow dish, arrange the sliced tofu. Mix together the remaining ingredients and pour over tofu. Let marinate for up to 2 hours, covered and in the refrigerator. To cook, either bake in an 375 degree oven for 25 minutes (or until edges are brown) or on a grill as desired. Top with additional fresh cilantro and lime slices.

Fresh Coconut Salsa:

  • 2 large tomatoes, seeded and finely diced
  • 1 tbsp lime juice
  • 2 tbsp coconut oil
  • 1 tbsp shredded coconut
  • handful of chopped cilantro
  • chili sauce, to taste
  • splash of pineapple juice
  • salt & freshly cracked pepper, to taste

Spicy ‘Cheese’ Sauce:

  • 2 tbsp almond yogurt (coconut flavor, if you can)
  • 2 tbsp vegan cream cheese
  • 2 tsp chili sauce
  • dash of lime juice
  • salt & pepper

Sprouted Greens:

  • 1/2 small green or white cabbage, finely shredded
  • 1 cup spicy sprouts
  • 1/2 cup alfalfa sprouts
  • 1/4 cup red onion, finely diced
  • 2 tbsp olive oil
  • squeeze of lime
  • 1 tsp smoked paprika

To build your tacos, gently heat your tortillas in a cast iron skillet, flipping once to heat each side. Keep heated tortillas in aluminum foil until ready to serve. Prepare all toppings by mixing ingredients thoroughly and allow yourself and your guests to serve themselves.

This was truthfully one of the more inspired dishes I’ve made recently, and I’m looking forward to more warm weather recipes. My boyfriend excitedly made a fresh batch of homemade lemonade as I prepared dinner and the combination couldn’t have been more perfect. What inspires you to cook up something delicious in these warmer months?


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