While traditional Mexican tacos are absolutely delicious, it’s fun to mix it up sometimes. This recipe for Thai red curry tofu tacos does just that. It’s a fusion recipe that combines that classic corn tortilla taco shell, with a bold Thai flavored tofu filling. The curry sauce is spicy, zesty, umami, cream, and a little sweet and they're combined with a filling of fresh vegetables and herbs. Enjoy these for dinner or take them along to a summer party!

Thai Red Curry Tofu Tacos [Vegan]

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Serves

4

Cooking Time

15

Ingredients

For the Thai Red Curry Tofu:

  • 1 14-ounce package tofu
  • 2-3 tablespoons avocado oil or any other high cooking temperature oil
  • 1 13.66-ounce can coconut milk
  • 1-2 tablespoons red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup
  • Juice of 1/2 a lime
  • 1 teaspoon paprika

For the Tacos:

  • Corn tortillas
  • 1/2 cup shredded purple cabbage
  • 1/2 cup chopped red bell pepper
  • A handful of cilantro, chopped
  • Fresh lime and coconut cream, for topping (optional)
  • 1/2 cup crushed peanuts
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Preparation

  1. In a large saucepan, heat your avocado oil over medium-high heat.
  2. Drain all the water from your tofu, chop into cubes, and add tofu to the pan. Cook your tofu for 3-4 minutes on each side, until golden brown. Make sure your pan is large enough, or cook your tofu in 2 batches.
  3. In a separate saucepan over medium heat, add your curry paste and can of coconut milk and stir together until incorporated. Increase heat to medium-high and let reduce, for about 5 minutes. You will see the sauce begin to bubble and thicken.
  4. Reduce to low heat, and add your soy sauce, maple syrup, lime, and paprika. Mix until incorporated.
  5. Add your cooked tofu to the pan with your curry sauce, over medium heat, and stir together until tofu is well coated in your sauce.
  6. Heat your corn tortillas in a large pan over medium heat for 1-2 on each side
  7. Fill your tortillas with your tofu, and top with shredded cabbage, peppers, cilantro, and crushed peanuts.
  8. Drizzle lime juice and coconut cream on top, if desired.
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