Vegan Tacos with Seared Tofu, Veggies + Spicy Coconut Almond Sauce
INGREDIENTS
Spicy Coconut Almond Sauce:
¼ cup Justin’s Coconut Almond Butter
2 tablespoons coconut aminos
2 tablespoons avocado oil
2-3 tablespoons water
¼ teaspoon garlic powder
1 dash fish sauce
1 teaspoon sriracha
Juice of 1 small lime
Tacos
2 tablespoons avocado oil, divided
1 1/2 cups broccoli florets
½ teaspoon red pepper flakes
1 block extra firm tofu, cut into ½-inch slices
½ teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup diced onion
2 cups shredded red cabbage
½ cup julienned carrots
1 jalapeño, thinly sliced
¼ cup cilantro, chopped
8 tortillas
Optional: fresh lime
INSTRUCTIONS:
To make the sauce, combine all ingredients in a blender or small food processor. Blend until smooth. Add water as needed to thin.
Preheat oven to 450º F. Toss broccoli in ½ tablespoon oil and red pepper flakes. Place in an even layer on a rimmed baking sheet and roast 20 minutes.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Season tofu slices with salt and pepper. Sear in hot pan, 1-2 minutes per side, or until golden brown. Remove from skillet and set aside. Heat remaining ½ tablespoon oil in the same pan over medium heat. Add onion and sauté 5 minutes, or until just starting to brown.
To assemble tacos, place 1-2 slices of tofu in each tortilla. Top with roasted broccoli, sautéed onion, shredded red cabbage, carrots, jalapeño slices, and cilantro. Drizzle with spicy coconut almond sauce, and enjoy!