Sriracha Tofu Tacos
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!
Servings 4 tacos
Ingredients
- 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
- Remove the tofu from the packaging. Cut the tofu in half once lengthwise, and then cut into cubes.1 package Baked Sriracha Tofu from Trader Joe's
- 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.1-2 tablespoons olive or avocado oil
- If desired, warm each of the corn tortillas over the stovetop, either right on the gas (my preference) or in a pan until softened.
- 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.4 corn tortillas, About 1 cup shredded cabbage, 1 small ripe avocado, Salsa, Cilantro & lime
- Serve immediately and enjoy!
- 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!
