Recipe
Sticky Tofu Tacos Dairy Free Vegan Vegetarian It’s taco night, plant-powered style! Crispy shredded tofu is tossed in a sticky-sweet-spicy glaze of soy, rice syrup, and sriracha, then piled into warm tortillas. The fresh cabbage adds crunch, while a zesty coriander sauce brings it all together. Bursting with flavour and texture, these tacos are fun to build, nourishing, and guaranteed to be a crowd-pleaser — even for non-vegans. Ingredients 1 block of firm tofu, pressed and grated/shredded 1 tsp onion powder 1 tsp garlic powder 1 tsp smoked paprika 1 tsp corn flour 3 Tbsp Pureharvest Organic Tamari 2 Tbsp Pureharvest Organic Rice Syrup 2 Tbsp sriracha 8 small tortillas 1 cup shredded cabbage 1 Tbsp apple cider vinegar Coriander Sauce 1 avocado 1 cup fresh coriander, roughly chopped 1 jalapeño, finely sliced 1 Tbsp apple cider vinegar 1/2 tsp sea salt Lime wedges to garnish Instructions Pre heat oven to 180C. Add the shredded tofu to a large bowl with onion powder, garlic powder, ground paprika and corn flour and mix well. Transfer to a baking tray and spread out in an even layer. Drizzle over a little olive oil. Bake for 15 minutes, until golden and crispy. In a bowl, mix soy sauce, rice syrup, sriracha sauce to create the marinade. Add the hot shredded tofu to the marinade, tossing to coat. In another bowl, add the shredded cabbage with a sprinkle of salt and vinegar. Massage with your hands to help it break down for about 30 seconds. For the sauce, add all the ingredients to a blender and blend until smooth. Taste test and adjust seasoning to taste. Warm the tortillas in a dry skillet. Assemble the tacos by placing a portion of sticky tofu on each tortilla. Top with shredded cabbage, avocado cream, and fresh cilantro. Share this recipe Print recipe

Sticky Tofu Tacos

It’s taco night, plant-powered style! Crispy shredded tofu is tossed in a sticky-sweet-spicy glaze of soy, rice syrup, and sriracha, then piled into warm tortillas. The fresh cabbage adds crunch, while a zesty coriander sauce brings it all together. Bursting with flavour and texture, these tacos are fun to build, nourishing, and guaranteed to be a crowd-pleaser — even for non-vegans.

Ingredients

1 block of firm tofu, pressed and grated/shredded
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp corn flour
3 Tbsp Pureharvest Organic Tamari
2 Tbsp Pureharvest Organic Rice Syrup
2 Tbsp sriracha
8 small tortillas
1 cup shredded cabbage
1 Tbsp apple cider vinegar

Coriander Sauce

1 avocado
1 cup fresh coriander, roughly chopped
1 jalapeño, finely sliced
1 Tbsp apple cider vinegar
1/2 tsp sea salt
Lime wedges to garnish

Instructions

Pre heat oven to 180C.
Add the shredded tofu to a large bowl with onion powder, garlic powder, ground paprika and corn flour and mix well. Transfer to a baking tray and spread out in an even layer.
Drizzle over a little olive oil. Bake for 15 minutes, until golden and crispy.
In a bowl, mix soy sauce, rice syrup, sriracha sauce to create the marinade. Add the hot shredded tofu to the marinade, tossing to coat.
In another bowl, add the shredded cabbage with a sprinkle of salt and vinegar. Massage with your hands to help it break down for about 30 seconds.
For the sauce, add all the ingredients to a blender and blend until smooth. Taste test and adjust seasoning to taste.
Warm the tortillas in a dry skillet.
Assemble the tacos by placing a portion of sticky tofu on each tortilla. Top with shredded cabbage, avocado cream, and fresh cilantro.