Vegan Tofu Tacos with Peanut Sauce are my last creation. And today I have a story to tell you.
While I am not vegan, I do have a history with vegetarianism.
This is what happened. When I was 7 years old, I asked my grandma what salami was made of.
She answered me.
Actually, I remember that day like it was yesterday. We were at her bakery. She was working inside, baking. And outside, my grandpa was making my school lunch… a salami sandwich.
I came outside like a storm. There was crying. I swore I would never eat meat again. (yes, I’ve always been a bit of a drama queen)
Needless to say that the salami sandwich never got eaten (not by me, anyway).
I was a vegetarian for 16 years after that.
Actually, when I was in college, I started eating fish and seafood. And I did try a couple of other meat products here and there.
Then, I went back to being a hardcore vegetarian after I graduated college and moved to the US.
Fast forward to a few years after that, when I got pregnant and was diagnosed with really bad anemia. I would craved meat. I craved steak, the smell of steak, the sight of it! That’s also when I got introduced to barbecue baby back ribs! And I was done! I ate meat through my pregnancy, and beyond!
Where I am now, 3 years later…
Well, I have this little voice in my head that sometimes starts to jabber: be a vegetarian, you can do it! It’s so easy! You’ve done it most of your life.
And, trust me, I’m not the biggest meat eater anyway. I much prefer veggies or fish. I usually order from the vegetarian options when I go to a restaurant, maybe it’s out of habit.
A few months ago, I slowed way down with my meat consumption. And for the past few weeks, I’ve been eating as a vegetarian.
Now, I’m not going to go label myself and claim to be a vegetarian all over again. I won’t do it. I might want to eat some meat. Someday, I might want a slice of… salami. That’s right, I love the damn thing.
Either way, I will just keep living my life, aware that I have options. I haven’t had meat in a while and that’s great. I feel really good about it. And I will keep answering to my body and my cravings.
And for a while, I’ve been venturing into vegan cooking, exploring new territories and flavors.
So that’s why I’ll leave you with my vegan tacos today! So you can also do just that.
Enjoy them, as I did, wether you are a vegetarian or not!
They’re Tofu Tacos! With Peanut Sauce! What a combo!
Growing up a vegetarian, I never really liked tofu. But now I know it’s because the couple times I’ve tried it, it wasn’t cooked right.
I will tell you how I like my tofu. All you need is a frying pan with a layer of vegetable oil, sizzling. Slice the tofu, sprinkle salt over it. Add to hot pan. Flip. Fry a bit more. Remove. Eat. Done!
It’s seriously so delicious!!!
And the best thing is to eat these tacos with homemade tortillas. They’re easy to make and so rewarding. Check out my two recipes for homemade tortilla: flour tortillas, or sourdough tortillas (aka my favorite).
If you aren’t a fan of tofu, give it a chance. Make it like this! It’s simple, fast and delicious! You won’t be sorry!
This is the second post on Peanut Butter Week, here at Pies and Tacos. Our first post was this PB&J cake.
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Vegan Tofu Tacos with Peanut Sauce
- 3 tablespoons natural peanut butter
- 1/2 inch piece of ginger grated
- 1/2 teaspoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon maple syrup
- 1/2 cup almond milk
- 14 oz block of extra-firm tofu
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
Mix all ingredients but the almond milk in a small blender. Blend until combined. Slowly add the almond milk in until you’ve obtained a thick consistency. Depending on what kind of PB you’re using, it will need more or less milk.
ps. I’ve used rice vinegar instead of lime juice also, and it turned out very delicious!
Keep it in the fridge for up to 3 days. Bring it to room temperature before serving it.
Remove tofu from packaging. Place it on a plate lined with a couple of paper towels. Cover tofu with another double layer of paper towel. Place a board or a flat plate on top of tofu and put some weight (some heavy canned good or books, get creative!) on top to press down on tofu. (or you can use a tofu press)
Let tofu sit there for about 30 min.
Slice or cut into chunks.
Sprinkle salt over tofu pieces.
Heat oil in a non-stick frying pan.
Add tofu slices and fry them for about 3-5 minutes on each side, until golden and crispy.
Keep an eye on the heat so it doesn’t burn the tofu by frying them too fast.
Remove tofu pieces to a paper lined with paper towels, to soak up the extra grease.
To assemble tacos
This recipe will make about 4-6 tacos, depending on how much tofu you love on your tacos.
Heat up the tortillas. Here’s a couple recipes for you if you would like to make homemade: sourdough tortillas, flour tortillas.
Layer some cabbage or other greens on the bottom of the tortilla. Spread some cooked peas or other vegetables over. Place tofu on top.
Drizzle with sauce. Enjoy!