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Tofu Tacos with Peanut Sauce (Vegan & Gluten Free Summer Dinner)

These tofu tacos with vegan peanut sauce are a great grilled option for a Summer BBQ when you're entertaining friends who are vegetarian.
Course Dinner, Lunch
Cuisine American, Mexican
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 363kcal

Ingredients

Marinade:

  • 5 tbsp seasoned rice vinegar
  • 5 tbsp low sodium tamari gluten free if needed
  • 1 ½ tsp toasted sesame oil
  • 1 tsp coconut sugar
  • 1 ½ tbsp light olive oil
  • 1 clove garlic finely grated
  • 1 tsp sriracha or more to taste
  • 1 block extra firm tofu cut into 1/4" thick triangles

Peanut Sauce:

  • ½ cup creamy peanut butter
  • ¼ cup reduced sodium tamari gluten free if needed or reduced-sodium soy sauce
  • 3 tablespoons seasoned rice vinegar
  • 3 tablespoons water
  • 2 tablespoons agave nectar or maple syrup
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic pressed or very finely minced
  • 1 tsp sriracha or more to taste

For serving:

  • 8 small corn tortillas for serving
  • Shredded red cabbage
  • Shredded carrot
  • Avocado thinly sliced
  • Lime
  • Thinly sliced green onion
  • Sesame seeds
  • Crushed peanuts

Instructions

  • To a large plastic bag, add in the marinade ingredients and the tofu. Allow to marinate for at least an hour, up to overnight.
  • Meanwhile, in a bowl mix together the peanut sauce ingredients.
  • Preheat the grill to medium high and add the corn tortillas. Toast on each side just for 30-60 seconds, and keep warm.
  • Add the tofu and cook for 3-4 minutes per side until grill marks appear.
  • To serve, add the tofu to the tortilla shell, top with cabbage, carrots, avocado, lime, green onion, sesame, peanuts and a generous spoonful of the peanut sauce. Enjoy!

Notes

If you don't want to fire up the BBQ or the grill for this recipe, no problem. To bake the tofu, preheat the oven to 400 F. I recommend brushing the marinade on and baking for 30-35 minutes until crispy. If you want it extra crispy, pop it under the broiler. To pan-fry, heat a tablespoon of oil in a large skillet (ideally cast iron) over medium high heat. Marinate the tofu and then pan-fry until golden brown on each side.
For my peanut-allergic friends, feel free to swap the peanut butter in this recipe for any other nut or seed butter of your choice. Sunbutter, tahini, almond butter, and cashew butter would all be delicious peanut free substitutes!

Nutrition

Calories: 363kcal | Carbohydrates: 20g | Protein: 17g | Fat: 25g | Saturated Fat: 5g | Sodium: 1466mg | Potassium: 449mg | Fiber: 2g | Sugar: 11g | Vitamin C: 2mg | Calcium: 64mg | Iron: 3mg