Crispy Tofu Tacos with Cilantro Lime Crema
Shredded tofu tacos with homemade cashew lime crema. Ready in just 30 minutes, these vegan street tacos are packed with protein and taste so meaty and delicious.
Ingredients
For the Lime Crema
- 3/4 cup raw cashews, soaked in boiling water for at least 15 minutes
- 1/2 cup fresh cilantro leaves
- 1 large garlic clove
- 1/2 cup water, or as needed
- 3 tablespoons fresh lime juice
- 1/2 teaspoon salt
For the Shredded Tofu Tacos
- 2 blocks extra-firm tofu
- ¼ cup olive oil
- 1 tablespoon ketchup
- 1/2 yellow onion, diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
For the Tacos
- 10-12 street taco size tortillas
- sliced jalapenos, optional
- sliced radishes or shredded cabbage, optional
Instructions
- Preheat the oven to 375 degrees F.
- Drain and press the tofu, then shred using a box grater until very finely shredded.
- In a large bowl, whisk together the olive oil, ketchup and the spices. Fold in the shredded tofu, then spread in a single layer on a baking sheet.
- Bake for 20-25 minutes, stirring halfway through until the tofu is very chewy and crispy on the edges, taking care not to brown.
- While the tofu is cooking, make the lime crema by draining the soaked cashews and placing them in a blender with the cilantro, garlic, water, lime juice and salt. Puree until very creamy and smooth, stopping to scrape down the sides as needed.
Notes
I love these with a little spice, like sliced fresh jalapeno peppers or my candied jalapenos.
Nutrition
Serving: 1servingCalories: 529kcalCarbohydrates: 46gProtein: 24gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gSodium: 1101mgPotassium: 714mgFiber: 7gSugar: 6gVitamin A: 1012IUVitamin C: 5mgCalcium: 149mgIron: 6mg