One of my favourite taco variations is as untraditional as it is tasty: Vegan fusion tacos. These delicious bites combine spicy sriracha mayonnaise, crispy but creamy tofu, avocado slices, flavourful cilantro, kale, and tangy pickled red cabbage in one amazing taco. Dress them with a sprinkle of lime juice, and these tacos are an explosion of flavour you wouldn’t want to miss. Furthermore, packed with healthy greens and plant protein from the tofu, they can serve you a delicious snack or whole meal. Also, these tacos are super quick and easy to prepare. Was this enough to make you curious? Let’s give them a try.
Ingredients for Vegan Fusion Tacos:
- Firm tofu
- All-purpose flour
- Peanut oil
- Tortillas
- Cilantro
- Plant-based mayonnaise
- Sriracha
- Kale
- Pickled red cabbage
- Avocado
- Lime
My vegan fusion tacos use tofu as their source of protein, so we need a good amount of it. I am using 500g of firm tofu to serve four people. To get the tofu nice and crispy, you should have a bit of all-purpose flour on hand, which we will toss the tofu in. To shallow-fry the tofu, I use peanut oil. Next, you will need tortillas for your tacos. While hard taco shells are commonly used in Europe and America, I stick to using tortillas. Today, I am using wheat tortillas, but corn tortillas work perfectly for this recipe, too. You can also use gluten-free tortillas to make the tacos and use gluten-free flour to dust the tofu to make this recipe gluten-free.
Now, let’s talk about flavour. A bunch of cilantro can’t miss for these tacos. Furthermore, we will introduce some Asian tastes by making a spicey sriracha mayonnaise, for which you will only need sriracha and plant-based mayonnaise. I am simply using a store-bought vegan mayonnaise today. For some good crunch and texture, you will need fresh kale. Pickled red cabbage is a must ingredient for this dish. Its crunchy and tangy flavour, as well as its vibrant colours, make it a fantastic addition to these tacos. You can try finding it in a grocery store, but making it yourself is super simple and fun, so I linked you my recipe for it! Lastly, you will need ripe avocados and limes.
Delicious Vegan Fusion Tacos Recipe
Preparing the ingredients and chilli mayonnaise
First, we want to prepare our greens. Wash the kale and cilantro well, and rip the kale into bite-sized pieces. Strip the leaves of the cilantro, and set the greens aside. Cut your limes into wedges, and serve them with the finished tacos. To prepare the sriracha mayonnaise, simply add the sriracha to the mayonnaise, and mix the two well. Depending on your spice tolerance, you can of course adjust the ratio of sriracha and mayonnaise to your liking.
Making the fried tofu:
Now, we can prepare the fried tofu. First, cut the tofu into cubes. For this recipe, I like making pretty large tofu cubes. 2.5-3 centimetres give a good consistency in the taco. For the tofu, we aim to develop a nice crispy golden crust while keeping the tofu soft on the inside. Frying the tofu further will be too chewy in the taco. Dust the tofu with all-purpose flour and salt, and heat the peanut oil in the pan. Drop the tofu into the hot oil, and gently fry the tofu until nicely golden from each side. Let the tofu rest on a paper towel after frying it to the desired colour.
With all ingredients ready, the next step is to bring them together in some beautiful tacos!
Assembling the Vegan Fusion Tacos:
To assemble the tacos, give the tortilla wraps a quick toast. I am using induction heather, but heating both sides in a pan and skillet will work just fine. I like some light colours to develop. Take a spoonful of the sriracha mayonnaise, and spread it on the tortilla. Lay in 3-4 cubes of tofu, kale, cilantro, few slices of avocado, and top it with pickled red cabbage. A final sprinkle of lime juice, and the tacos are ready to enjoy!
How many Tacos to make per Person:
I usually go for serving between 2-4 tacos per person, 2 tacos if they are more of a snack and four tacos if having a full meal. Let me know how you like this recipe, and enjoy!
Some more Recipe Inspirations:
- Looking for more vegan Mexican-inspired recipes: These mushroom quesadillas are a treat!
- Pulled jackfruit burritos are delicious.
- These tacos go well with guacamole or roasted sweet pepper salsa as a side.
- If you have some kale left over as I did, crispy kale chips are the perfect snack to make!
- This Thai-inspired vegan Tom Kha soup is so fragrant.
- Ever tried delicious vegan Pad Thai?
Fresh Vegan Fusion Tacos
Course: Snacks, MainCuisine: Fusion, VeganDifficulty: Easy12
Tacos30
minutes40
minutesIngredients
500g firm tofu
100ml peanut oil or other frying oil
12 tortillas (wheat or corn)
80g kale
1 bunch cilantro
100g pickled red cabbage
5 tbsp vegan mayonnaise
1 tbsp sriracha
2 ripe avocados
4 tbsp of wheat flour
Salt to season
Directions
- Wash the kale and cilantro well, and rip the kale into bite-sized pieces. Strip the leaves of the cilantro, and set the greens aside. Cut your limes into wedges, and serve them with the finished tacos.
- To prepare the sriracha mayonnaise, add the sriracha to the mayonnaise, and mix the two well.
- Cut the tofu into cubes, 2.5-3 centimetres give a good consistency in the taco. Dust the tofu with all-purpose flour and salt, and heat the peanut oil in the pan. Drop the tofu into the hot oil, and gently fry the tofu until nicely golden from each side. Let the tofu rest on a paper towel after frying it to the desired colour.
- To assemble the tacos, give the tortilla wraps a quick toast.
- Take a spoonful of the sriracha mayonnaise, and spread it on the tortilla. Lay in 3-4 cubes of tofu, kale, cilantro, few slices of avocado, and top it with pickled red cabbage.
- Top with a sprinkle of lime juice and enjoy!