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    Oh My Veggies » Vegan Recipes » Vegan Main Dishes

    Chickpea & Tofu Thai Peanut Tacos

    Published: May 8, 2017 · by Isadora · Updated: Jan 22, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Chickpea and Tofu Thai Peanut Tacos - Main-1251

    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.

    Chickpea and Tofu Thai Peanut Tacos-1208

    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.

    Chickpea and Tofu Thai Peanut Tacos - Main-1265

    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.

    Recipe

    Chickpea & Tofu Thai Peanut Tacos

    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.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Course: Main Course
    Cuisine: American, Asian
    Diet: Vegan, Vegetarian
    Keyword: Chickpea and Tofu Thai Peanut Tacos, Tofu Tacos, vegetarian tacos
    Servings: 8 -10 tacos
    Calories: 178kcal
    Author: Oh My Veggies

    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
    US Customary - Metric

    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.

    Notes

    Use maple syrup and a vegan variety of peanut sauce if you'd like to keep these tacos vegan.

    Nutrition

    Calories: 178kcalCarbohydrates: 22gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 276mgPotassium: 312mgFiber: 3gSugar: 7gVitamin A: 3663IUVitamin C: 44mgCalcium: 60mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Caprese Orzo Pasta Salad with Blueberries
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    Vegan Main Dishes, Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes chickpeas, tacos, thai, tofu

    Isadora Safiya from She Likes Food

    About Isadora

    Isadora is the vegetarian food blogger behind She Likes Food. She loves coming up with creative and colorful vegetarian recipes that taste delicious too! When she's not blogging you can find her out hiking or attempting to garden in the desert heat.

    Reader Interactions

    Comments

    1. Queenann says

      May 08, 2017 at 10:14 am

      You're not going to give us a peanut sauce recipe with this? Not even a link to one you like?

      Reply
      • Isadora says

        May 16, 2017 at 10:24 am

        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/

        Reply
    2. Bridget says

      June 19, 2017 at 7:27 pm

      These are amazing and so simple to make! I can already tell this will be a go-to recipe. Love it!!

      Reply
    3. Turned off says

      October 18, 2017 at 3:37 pm

      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

      Reply
      • Katie Trant says

        October 23, 2017 at 12:46 pm

        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.

        Reply
    4. Rebecca says

      November 22, 2017 at 9:47 am

      Yum just made these! They were great. For the peanut sauce I just used peanut butter made into a sauce with water.

      Reply
      • Katie Trant says

        November 23, 2017 at 5:11 am

        Oh, nice sauce hack! Thanks for sharing, Rebecca!

        Reply
    5 from 1 vote (1 rating without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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