I hope you all like fusion recipes because these tacos are pretty amazing! Mexican and Thai just happen to be my two favorite cuisines, and the mash up of both of them is doubly delicious. The only thing that really makes them Mexican is the corn tortilla, so it’s much more of a Thai dish, but eating something out of a corn tortilla is way more exciting then using spoon.
I live in a really large city where if you’re craving some kind of food there’s a good chance you can get it within an hour. But, for some reason, we’ve only ordered Thai food once while we’ve lived here and it was terrible.
That was on my birthday, which happened to be about three weeks after I had given birth, and I was so excited. We got the food home, dug in, and then all just looked at each other with major disappointment. Since then we’ve just made Thai food at home, and it never disappoints.
If you’re familiar with my blog, She Likes Food, you know that I’m obsessed with tacos. I love them because you can get really creative and stuff the tortillas with all kinds of ingredients. These chickpea and tofu Thai peanut tacos are one of my new favorite creations, and I think once you make them you will agree with me!
There’s tons of flavor from the peanut sauce and lots of crunch from the slaw. They’re also ready in just 30 minutes, so you can’t lose.Print
Chickpea and Tofu Thai Peanut Tacos
These easy Thai-inspired tacos are stuffed with crispy slaw and a mix of tofu and chickpeas smothered in rich peanut sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8-10 tacos 1x
For the slaw:
- 2 tablespoons vegetable oil
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon maple syrup, or honey
- 1/4 teaspoon salt
- 3 cups thinly chopped purple cabbage
- 1 cup thinly sliced red pepper
- 1 cup grated carrots
- 1/4 cup cilantro leaves
For the tacos:
- 2 teaspoons olive or vegetable oil
- 1 (16 ounce) container extra firm tofu, patted dry and cut into cubes
- 1 tablespoon tamari, or soy sauce
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/3 cup peanut sauce, store-bought or homemade
- 8–10 corn tortillas
- Chopped peanuts for topping, if desired
Make the slaw:
- Add the oil, vinegar, maple syrup or honey and salt to a large bowl and whisk until combined. Next, add in the cabbage, pepper, carrots, and cilantro, and stir until everything is coated with the sauce. Refrigerate until ready to use.
Make the tacos:
- Coat the bottom of a large skillet with oil and place it over medium heat. When the oil is hot, add the tofu and tamari or soy sauce. Cook tofu the until browned and crispy, about 10 minutes, flipping once or twice. Add the chickpeas and cook for another 2 minutes, and then stir in the peanut sauce and continue to cook until heated, about 2-3 minutes.
- Heat the tortillas in a frying pan if desired, and then fill each with about 1/3 cup tofu mixture, a spoonful of slaw and chopped peanuts, if desired.
Use maple syrup and a vegan variety of peanut sauce if you’d like to keep these tacos vegan.