Twisted Tofu Tikka Tacos
These tacos are a wild, flavorful fusion of Indian-inspired tikka and classic taco goodness. I love how the spices create a party in your mouth while the tof...
You know, there’s something magical about tacos.
They’re like little edible canvases waiting for you to create something delicious!
I whipped up these Twisted Tofu Tikka Tacos one evening when I had a craving for both Mexican and Indian flavors.
The idea was to break all the culinary rules and it turned out to be a delightful adventure!
Pro tip: marinating your tofu overnight takes these flavors to the next level.
Trust me on this one!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I like to use extra-firm tofu because it holds up well when sautéed and really absorbs those delicious tikka flavors. Coconut yogurt is my go-to for that creamy texture, but you can also use soy or almond yogurt if that’s what you have!
Tips & Notes
- •If you want extra flavor, try adding a pinch of garam masala to the marinade.
- •I keep my taco toppings in little bowls for a fun taco bar experience!
Recipe Variations
- •Feeling adventurous? Throw in some mango or avocado slices for a fresh twist!
- •You could also make a creamy avocado sauce instead of using yogurt for a different flavor profile.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat the tofu in a skillet to keep it crispy, and enjoy your tacos again!
Frequently Asked Questions
Can I use tempeh instead of tofu?
Absolutely! Tempeh would add a nice nutty flavor and texture, just be sure to slice it thinly so it cooks evenly.
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These tacos are a wild, flavorful fusion of Indian-inspired tikka and classic taco goodness. I love how the spices create a party in your mouth while the tof...
Ingredients
Instructions
- 1
Start by pressing your tofu to remove excess moisture. Wrap it in a clean kitchen towel and place something heavy on top for about 15-20 minutes.
- 2
In a mixing bowl, combine coconut yogurt, garlic powder, ginger powder, coriander, cumin, turmeric, smoked paprika, chili powder, and salt. This is your tikka marinade!
- 3
Once the tofu is pressed, cut it into bite-sized cubes and toss them in the marinade until they’re well-coated. Let it marinate for at least 30 minutes, or even better, overnight in the fridge.
- 4
When you’re ready to cook, heat olive oil in a skillet over medium heat. Add the marinated tofu cubes and sauté for about 10-12 minutes, turning occasionally until they’re golden and a bit crispy.
- 5
While the tofu is cooking, warm your corn tortillas in a separate skillet or directly over the flame for a charred effect. Just a minute or two on each side.
- 6
To assemble the tacos, place a generous spoonful of the crispy tikka tofu on a tortilla, top with sliced red onion, a sprinkle of fresh cilantro, and a squeeze of lime juice.
- 7
Serve them up and watch everyone’s jaws drop when they realize these delicious tacos are vegan!
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