Spicy Tofu Tacos with Avocado Cream

This is one of my favorite new recipes recently. Even you don’t normally like tofu, you’ll like it this way. Besides, the bright color of the green avocado cream next to the rich purple of the coleslaw is just so pretty.

Adapted from Love and Lemons.


Spicy Tofu Tacos with Avocado Cream

serves 2-3. 

Marinated & grilled tofu:

block of extra firm tofu, sliced into slices a bit bigger than 1/4 inch

3 tbsp. vegetable stock

zest of 1 lime

juice of two limes

1 garlic clove, minced

¼ onion, minced

½ tsp. agave

½ tsp. paprika

½ tsp. chipotle

½ tsp. cumin

½ tsp. salt


Sprinkle tofu slices with a generous amount of salt, place it between 2 towels and put a cookie sheet on top with something heavy on it (like some books or a few cans). Let it sit for 20-30 min or so to drain out some of the moisture.

Mix the marinade together. After pressing the tofu, cut into rectangles and place it in a dish that has edges – and one that’s large enough for the tofu to fit in one layer (I use a rimmed cookie sheet). Pour on marinade, flip tofu to coat both sides. Let sit for as long as it takes to prepare everything else.

Once it’s sat for a bit, grill a few minutes per side – I just use a skillet since I don’t have a grill. Even though I avoid using olive oil, I usually end up throwing just a tiny bit in the skillet to help the tofu along.

Remove from heat, and pour on the remaining marinade for extra flavor (note – you can do here b/c this is tofu and not fish or meat – don’t reuse the marinade if you’re doing this with fish or meat).



1 red cabbage

4 carrots

2 stalks of celery

¼ cup white wine vinegar

¼ cup vegenaise

Salt and Pepper


Shred cabbage, carrots, and celery in Cuisinart or finely chop. Slowly mix in vinegar, vegenaise, salt, and pepper to taste. (This makes way more slaw than you will need, but it’s just so tasty and lasts for several weeks in the fridge).


Avocado cashew cream (makes about 1 cup – you will have extra)

1/2 cup raw, unsalted, cashews, soaked for at least 1 hour*

1/2 cup water

zest and juice of 1 lime (a few tablespoons)

1 small avocado

1 tsp. salt

½ tsp. agave

1 roasted jalapeño

splash of white wine vinegar or if you made it too spicy on accident

Blend in a high speed blender. Taste and adjust. Chill in fridge for 15-20 minutes, or until you’re ready to serve. Leftovers will be good for 2 more days. If it gets thick, thin it by stirring in some water.

To roast the jalapeno, place it under the broiler or on your gas stove (which is harder because they’re so small), and roast it until black blistering forms. Remove and place in a glass bowl and cover with plastic wrap (don’t let the plastic touch the actual pepper). Let it sit until it’s cool, enough to handle and then using your fingers, the skin should be easy to peel off. Remove the seeds to remove some of the spice. Wash your hands well afterward and be careful not to touch your eyes for a while.

*It’s very important to use raw cashews so this doesn’t taste “cashew-ey.” Some people soak them over night, but I usually just set them out a few hours before I need them. If you forget, thirty minutes to an hour is fine.

Putting it all together: 

Small tortillas

Grilled or roasted corn (I roasted corn at the same time I was roasting my jalapeno – it may need less time, just watch it, it’s forgiving).

Blacks Beans

A few dashes of Cholula or your favorite hot sauce




  1. […] with beans and rice, on Spicy Tofu Tacos, or beside Chipotle Veggie […]

  2. […] of different tacos and enchiladas that are frequently on the menu in the Richardson home… Spicy Tofu Tacos with Avocado Cream, Roasted Zucchini and Black Bean Enchiladas, Sweet Potato and Black Bean Burritos Covered in […]

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