Spring is upon us, and what better way to celebrate than with the sharp, spicy flavors of a Banh Mi Sandwich, but wrapped up in a taco shell? We feature this taco often at Celesta Restaurant for our rotating Taco Plate special. We like to eat them served with an ice cold beer or a tequila cocktail. The recipe may seem like it has a lot of steps, but it all comes together within the time it takes to bake the tofu.
Ingredients
- 1/4 cup of soy sauce or tamari (use tamari if you want your dish to be gluten free)
- 1 tbsp rice vinegar
- 1 tbsp agave or maple syrup
- 1 tsp sesame oil
- 1 tsp liquid smoke
- 1 minced garlic clove
- 1 fourteen-ounce package of extra firm tofu, cut into cubes
- 1/2 cup cubed cucumbers
- 1/2 cup chopped red bell pepper
- 1/2 cup shredded carrots
- 1/3 cup rice vinegar
- 1 tbsp maple syrup
- 1/2 tsp salt and 1/4 tsp pepper
- 1/2 cup Veganaise (vegan mayonnaise)
- 1/4 cup Sriracha
- Six Corn Taco Shells, soft or crunchy, your choice
- 1/2 cup fresh mint leaves
- 1/2 cup fresh basil leaves
- Optional add-ons: chopped scallions, sliced spicy peppers, crushed peanuts, toasted sesame seeds
Instructions
For The Tofu
Combine all the liquid ingredients and garlic in a shallow bowl. Add the cubed tofu. Toss to coat it. Allow it to marinate for a least 30 minutes, tossing occasionally. You can also marinate it overnight. Preheat your oven to 400 degrees and add tofu in an even layer to a parchment-lined baking sheet. Bake for about 45 minutes, flipping occasionally, until the tofu cubes are browned and crispy at the edges.
For The Slaw
While the tofu is baking, combine all of the slaw ingredients in a container.
For The Sauce
Whisk the ingredients together to make a sauce. Add more Sriracha if you'd like it spicer.
To Complete The Dish
Fill the tortillas with tofu and top them with slaw. Sprinkle the fresh herbs and sauce them up with Sriracha Mayo.
