These Vegan tacos feature crispy tofu and a delicious peanut sauce, with fresh veggies! And even better when served with my homemade tortilla.
3tablespoonsnatural peanut butter
1/2inchpiece of gingergrated
14ozblock of extra-firm tofu
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.