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.
Some of my other favorite taco recipes include Roasted Brussels Sprout Tacos with Chipotle Aioli, Roasted Sweet Potato & Black Bean Tacos, and Pulled Spaghetti Squash Tacos with Avocado Slaw.
Ingredients
For the slaw:
- 2 tablespoons vegetable oil
- 1 tablespoon rice wine vinegar
- ½ teaspoon maple syrup or honey
- ¼ teaspoon salt
- 3 cups thinly chopped purple cabbage
- 1 cup thinly sliced red pepper
- 1 cup grated carrots
- ¼ 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
- ⅓ cup peanut sauce store-bought or homemade
- 8-10 corn tortillas
- Chopped peanuts for topping if desired
Instructions
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 ⅓ cup tofu mixture, a spoonful of slaw and chopped peanuts, if desired.
- Serve.
Queenann says
You're not going to give us a peanut sauce recipe with this? Not even a link to one you like?
Isadora says
Hi Ann, I used a bottled peanut sauce for this recipe to make it super quick and easy, but
here is a link to a homemade one that sounds delicious! https://ohmyveggies.com/recipe-crispy-tofu-sandwiches-with-ginger-peanut-sauce/
Bridget says
These are amazing and so simple to make! I can already tell this will be a go-to recipe. Love it!!
Turned off says
I was excited to check out this recipe but after scrolling past the advertisements for "body bug" articles featuring closeups of revolting skin eruptions, let's just say I lost my appetite. Shan't be visiting this site for recipes again.
Gross
Katie Trant says
Oh dear... that doesn't sound like it fits within our advertising guidelines at all. So sorry you had to see that, and we'll contact our ad partners immediately.
Rebecca says
Yum just made these! They were great. For the peanut sauce I just used peanut butter made into a sauce with water.
Katie Trant says
Oh, nice sauce hack! Thanks for sharing, Rebecca!