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Tofu Smash Tacos With Sriracha Mayo
Fresh, colourful and packed with bold Asian-inspired flavours - this recipe makes six tacos between two people. The tofu gets pressed directly onto the tortilla and cooked until crispy, then it’s topped with Sriracha mayo and fresh veggies.
Ingredients
For the tofu smash:
- block of extra-firm tofu, drained
- dark soy sauce
- Chinese 5 spice
- maple syrup
- fresh ginger, peeled + grated
- garlic cloves, peeled + grated
- cornflour
- chickpea flour
- salt
- small tortillas
- vegetable oil
For the toppings:
- cucumber, sliced into sticks
- carrot, sliced into sticks
- caster sugar
- lime
- Sriracha sauce
- vegan mayonnaise
- spring onions, sliced into strips
- fresh coriander, leaves only
- sesame seeds
Method
- 1
In a bowl, combine the cucumber, carrot, sugar, a small pinch of salt and juice from half of the lime. Stir well and set aside to pickle.
- 2
Using your hands, crumble the tofu into a separate bowl until it resembles a mince-like texture with no large lumps remaining.
- 3
Add the soy sauce, Chinese five spice, maple syrup, ginger, garlic, cornflour, chickpea flour and a small pinch of salt. Mix well until evenly combined.
- 4
Spoon roughly a sixth of the mixture onto a tortilla and spread it out evenly, pressing down firmly so it sticks to the tortilla.
- 5
Heat a splash of oil in a non-stick frying pan (see our tips about the type of pan to use) over a medium heat. Once hot, carefully place the taco mixture side down into the pan and cook for 3 minutes. While it cooks, press down firmly with a potato masher or spatula to help it crisp up and bond to the tortilla.
- 6
Flip the taco and cook for 10-15 seconds on the other side, then remove from the pan. Repeat with the remaining tacos.
- 7
To serve, combine the sriracha and mayo, then spoon or drizzle over the tacos. Top with the pickled vegetables, spring onions, coriander and sesame seeds. Finally, slice the remaining half of lime into thin wedges and finish the tacos with some fresh lime juice.
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Community reviews
Rated 5 out of 5 from 4 reviews
- Taylor
“I added Mexican taco seasoning to the tofu. I served with a large cilantro-jalapeno kale salads, pico de gallo, and Avacado. The tacos were a huge hit and were absolutely delicious.”
- Elly
“super tasty, super crunchy!”
- Jean
“these tacos are so tasty! I love the combination of the pickled cucumbers and carrots with the spicy mayo and the seasoned tofu. but the surprise for me was the addition of the “5 spice” flavors. That spice is new to me and it’s makes it taste so unique! yum!”
- Georgia
“My partner and I made this tonight and loved it! We subbed tortillas for taco boats and didn’t have any carrot but we are very excited to try the recipe as intended again soon as it was delicious!”