Asian Fusion Tofu Tacos
A pleasant fusion of Asian and Mexican cuisine. This taco recipe is loaded with low calorie vegetables, gluten-free tortillas and plant based protein. This dish is super easy to make and perfect to get you on track for a healthy new year! These Asian Fusion Tacos are gluten-free, oil-free, dairy-free, refined sugar-free, and whole foods plant based!
Equipment
Ingredients
For the crispy tofu
- 1 block extra firm tofu
- ½ cup almond flour
- ¼ cup chickpea flour
- ⅓ cup shredded coconut/or coconut flour
- 1 tablespoon coconut aminos
For the sweet peanut sauce:
- ⅓ cup peanut butter
- 1 teaspoon miso paste
- 2 tablespoon date syrup
- water to desired consitency
For the tacos:
- 2 cups shredded purple cabbage
- 4 carrots
- 1 daikon radish
- 12 gluten-free tortillas
- cilantro
- crushed peanuts
Instructions
- Begin by pressing the tofu, this helps it to not fall apart. Preheat oven to 400
- Once pressed chop into cubes and coat with coconut aminos.
- Combine the almond flour, coconut flour/or shredded coconut, and the chickpea flour together. Pro tip: place it in a ziplock bag, then when you add the tofu you can simply shake it in the bag and everything gets evenly coated.
- Once tofu is evenly coated, place on your silicone baking mat/sheet pan and bake for 30 minutes. You can also use an air fryer here, but for about 20 minutes.
- While the tofu is cooking shred/thinly slice your vegetables.
- Make sauce by whisking together sauce ingredients.
- Once tofu is crispy, assemble your tacos and top with peanut sauce, cilantro, and crushed peanuts, serve and enjoy!
Tried this recipe?Let us know how it was!