Vegan Teriyaki Tofu Tacos with Sesame Slaw
Crispy teriyaki tofu piled into flour tortillas with a tangy sesame slaw, avocado, spring mix, and sriracha aioli. Easy, flavor-packed, and ready in under 30 minutes.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
- Firm or Extra Firm tofu
- Teriyaki or Asian-style sauce of choice
- Flour tortillas
- Cabbage julienned
- Carrots julienned
- Cilantro
- Rice wine vinegar
- Lime juice
- Sesame oil
- Sea salt or pink Himalayan salt
- Agave or maple syrup optional
- Diced avocado
- Spring mix
- Sriracha
- Vegan mayo
- Green onions
- Sesame seeds
Strain and press your tofu to remove excess water, then cut into cubes.
Marinate tofu in teriyaki sauce or a mix of soy sauce, sesame oil, chili oil, and spices.
Julienne the cabbage and carrots and toss with rice wine vinegar, lime juice, sesame oil, salt, and optional sweetener. Add cilantro and set aside.
Mix sriracha, vegan mayo, and lime juice together to make the sriracha aioli.
Fry tofu cubes in avocado oil on medium-high heat until crispy on most sides. Alternatively cook in the air fryer at 375°F for 15 minutes shaking halfway through.
Reduce heat to low and add more sauce to coat the tofu cubes.
Build tacos with spring mix as the base, then slaw, crispy tofu, avocado, sriracha aioli, green onions, and sesame seeds.