These Sriracha Tofu Tacos use Trader Joe’s Baked Sriracha Tofu for a quick vegan meal! The tofu is quickly sautéed and piled onto corn tortillas with cabbage, avocado, and salsa for a deliciously filling high-protein plant-based dinner. Ready in 15 minutes!

Three sriracha tofu tacos on corn tortillas on a ceramic plate. Garnished with avocado, red cabbage, guijillo Chile & peanut salsa, and cilantro.

I love a good Trader Joe’s shortcut meal. They make so many delicious products, and I love finding ways to create more ease in my cooking life by incorporating them. This Cauliflower Gnocchi with Pesto has been a favorite of mine for years.

Of course, because I absolutely love the grocery store, I can never just run my way through Trader Joe’s without browsing for new and new-to-me things. It was on my last trip that I found a few new goodies that seemed like they would make a delicious vegan Trader Joe’s meal: sriracha baked tofu & salsa de cacahuate.

The sriracha tofu is prebaked and marinated in a delicious, not too spicy sriracha sauce. It’s ready to eat out of the package if you want to add it to a salad, but I sautéed mine for a few minutes just to warm it through. The Salsa de Cacahuate is a peanut-based salsa made with guajillo peppers. It tastes like a Mexican version of my usual Asian-inspired peanut sauce. It is so good. Not too spicy, with a layered richness to the flavor that works so well with the tofu.

I hope you love this vegan recipe using Trader Joe’s Sriracha Baked Tofu!

One sriracha tofu taco on a ceramic plate, topped with avocado, red cabbage, salsa, and cilantro.

Why you’ll love this vegan Trader Joe’s meal:

  • Simple to make with grocery store shortcuts
  • Ready in 15 minutes
  • Gluten-free and plant-based
  • Just a few minutes of optional cooking time
  • Easy to adjust with what you have on hand
  • So rich and flavorful!

Ingredients for Sriracha Tofu Tacos:

  • Sriracha Baked Tofu: this product is from Trader Joe’s. If you can, I recommend picking it up, as it makes this recipe SO quick and easy to make. If you don’t have access to it, you can also make your own. See below for a quick recipe (it’s also in the notes in the recipe card below) for making your own sriracha baked tofu.
  • Shredded Cabbage: I love the crunch of cabbage in a taco, but any kind of green you love will work. Shredded romaine is a great choice too. I recommend tossing any greens you use with a little bit of lime and salt for extra flavor.
  • Corn Tortillas: keep this recipe gluten-free with corn tortillas. If you prefer flour and aren’t worried about gluten, go ahead! You can also seek our gluten-free flour tortillas.
  • Salsa de Cacahuate: this is another Trader Joe’s find – a peanut and guajillo Chile salsa that is out of this world with the tofu! HIGHLY recommend seeking this one out if you can. Here’s a recipe for salsa de cacahuate if you can’t find it. Otherwise, just use your favorite salsa here.
  • Avocado: sliced avocado makes everything better! The creaminess cuts through the spiciness in such a delicious way. A spoonful of guacamole will also do the trick.
  • Lime & Cilantro: both optional but delicious garnishes for your tacos.

How to make sriracha baked tofu: cut one block of extra-firm tofu (drained and dried) into cubes, about 1″. In a mixing bowl, stir it with 2 tablespoons of sriracha hot sauce and 1 teaspoon of oil. Spread on a lined baking sheet with the cubes not touching each other and bake at 425°F for 10 minutes. Flip, and bake for another 10 minutes or until crispy on the outside. Remove from the oven and assemble your tacos!

How to make sriracha tofu tacos:

  1. Cut the tofu in half lengthwise, and then cut into cubes.
  2. Saute for a few minutes to warm through. Skip this step if you’d rather have cold or room temperature tofu.
  3. Warm your tortillas over the stove if desired.
  4. Pile each tortilla with tofu, salsa, shredded cabbage, and avocado.
  5. Devour with lime and cilantro to garnish!

Other ways to garnish these tofu tacos:

  • Classic: Use the sriracha tofu with lettuce, tomato, guacamole, and hot sauce.
  • Street Taco Style: keep it simple with cilantro, lime, and your favorite salsa.
  • Asian Style: use cabbage and an Asian-style peanut sauce, plus some crushed peanuts and lime to garnish.
One vegan taco filled with Trader Joe's sriracha tofu on a ceramic plate, topped with avocado, red cabbage, salsa, and cilantro.

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One sriracha tofu taco on a ceramic plate, topped with avocado, red cabbage, salsa, and cilantro.

Sriracha Tofu Tacos

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  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 tacos 1x
  • Category: Savory
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan
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Description

These Sriracha Tofu Tacos use Trader Joe’s Baked Sriracha Tofu for a quick vegan meal! The tofu is quickly sautéed and piled onto corn tortillas with cabbage, avocado, and salsa for a deliciously filling high-protein plant-based dinner. Ready in 15 minutes!

Ingredients

Scale
  • 1–2 tablespoons olive or avocado oil
  • 1 package Baked Sriracha Tofu from Trader Joe’s (see Notes if you don’t have access to this)
  • 4 corn tortillas
  • About 1 cup shredded cabbage, tossed with lime juice & salt to taste
  • 1 small ripe avocado, sliced
  • Salsa, I used Trader Joe’s Salsa de Cacahuate
  • Cilantro & lime, to taste

Instructions

  1. Remove the tofu from the packaging. Cut the tofu in half once lengthwise, and then cut into cubes.
  2. Heat the oil in a pan over medium heat. Once hot, add the tofu and cook for about 3 to 5 minutes, until warmed through and golden on a few sides.
  3. If desired, warm each of the corn tortillas over the stovetop, either right on the gas (my preference) or in a pan until softened.
  4. Fill your warm tortillas with 1/4 of the tofu, a small handful of cabbage, a drizzle of salsa, and a few avocado slices. Add cilantro and lime to taste.
  5. Serve immediately and enjoy!
  6. If you have any leftovers, store in separate containers in the refrigerator for up to 4 days.

Notes

How to make sriracha baked tofu: cut one block of extra-firm tofu (drained and dried) into cubes, about 1″. In a mixing bowl, stir it with 2 tablespoons of sriracha hot sauce and 1 teaspoon of oil. Spread on a lined baking sheet with the cubes not touching each other and bake at 425°F for 10 minutes. Flip, and bake for another 10 minutes or until crispy on the outside. Remove from the oven and assemble your tacos!

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