Vegan Asian Tacos with Crispy Rock Tofu and Cabbage Salad
Delicious and easy vegan asian tacos topped with crispy rock tofu, cabbage salad, and fresh avocado.
Ingredients
Tacos
- 8 tacos I used Siete's almond flour tacos
- 1 avocado, diced
- sesame seeds
- cabbage salad Scroll up into the blog post for the recipe
Crispy Rock Tofu
- 1 block super firm tofu I use Trader Joe's super firm tofu
- sesame oil
- corn starch
- 1/2 cup vegan mayo I use Primal Kitchen's vegan mayo
- 1/4 cup sweet chili sauce
- 1/2 tsp sriracha
- 1 tbsp maple syrup or agave
Instructions
Crispy Rock Tofu
- Preheat air fryer to 400 degrees. Chop tofu into even cubes and coat in sesame oil and corn starch. Use a ziploc bag to shake the tofu to make sure they're all evenly coated.
- Air fry the tofu cubes for about 20 minutes shaking the basket once halfway through. The tofu should be very crispy, but not burnt to a crisp.
- Add the remaining glaze ingredients in a bowl and whisk to combine. Once the tofu is done, mix into the glaze.
Tacos
- Heat a pan (with no oil) then warm each side of your tortilla for about 10 seconds on each side. I use Siete brand tortillas, the instructions may vary depending what tortillas you use
- In your tortilla add the cabbage salad first, then the diced avocado, and about 3-4 crispy rock tofu cubes. Sprinkle with sesame seeds.