Description
These Sriracha Tofu Tacos deliver a flavorful, spicy twist on classic tacos using crispy sautéed tofu tossed in zesty Sriracha sauce. Combined with creamy avocado, crunchy shredded cabbage, and a tangy cilantro lime yogurt drizzle, this recipe offers a balanced, satisfying vegan-friendly meal that’s quick to prepare in under 35 minutes.
Ingredients
Scale
Tofu and Sauce
- 14 oz firm tofu
- 3 tbsp Sriracha sauce
Taco Assembly
- 6 corn tortillas
- 1 ripe avocado
- 1 cup shredded cabbage (green or purple)
- ½ cup Greek yogurt (or vegan alternative)
- ¼ cup fresh cilantro, chopped
- 1 lime, juiced
Instructions
- Press the tofu: Place the firm tofu between paper towels or a clean kitchen cloth and apply gentle pressure for 15 minutes to remove excess moisture. Then cut the tofu into bite-sized cubes to ensure even cooking and texture.
- Coat the tofu with sauce: Toss the tofu cubes thoroughly with 3 tablespoons of Sriracha sauce until all pieces are evenly coated in the spicy marinade for flavorful bites.
- Cook the tofu: Heat a tablespoon of oil in a non-stick skillet over medium-high heat. Add the Sriracha-coated tofu cubes and cook, stirring occasionally, until they turn golden brown and slightly crisp on all sides, about 10 minutes.
- Warm the tortillas: While the tofu cooks, warm the corn tortillas either in a dry skillet or in the microwave just until they become soft and pliable, ready for assembling the tacos.
- Assemble the tacos: Spread mashed avocado on each warmed tortilla, top with crispy Sriracha tofu, then add a handful of shredded cabbage for crunch. Drizzle with a mixture of Greek yogurt combined with chopped cilantro and freshly squeezed lime juice. Serve immediately for best flavor and texture.
Notes
- Pressing tofu removes excess water, helping it crisp up better during cooking.
- Use a vegan yogurt alternative to keep the recipe vegan-friendly.
- Adjust Sriracha amount to control spice level.
- Warm tortillas properly to prevent them from cracking when folding.
- Leftover tofu can be stored in an airtight container in the refrigerator for up to 3 days.
