Tofu Tacos with Pineapple Salsa
If you're looking for a recipe that's bold, and saucy but fresh and vibrant, make these Tofu Tacos with Pineapple Salsa! Everything is topped with a dairy-free lime crema, and the best sweet-tangy pineapple salsa you'll ever have! They’re gluten free, ready in less than 30 minutes, and perfect for an easy summer dinner, Taco Tuesday, or casual patio night with friends.
Servings 4 servings (2 tacos each)
Calories 540kcal
Equipment
- stove, knife
Ingredients
Tofu Filling Ingredients
- 16 oz high protein super firm tofu roughly crumbled
- 1 tbsp tomato paste
- 1 tbsp maple syrup
- ½ lime juiced
- 1 tsp sriracha
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp cinnamon
- ½ tsp sea salt
- freshly cracked black pepper
- 2 tbsp coconut aminos
- 2 tbsp orange juice
Pineapple Salsa Ingredients
- 2 cups fresh pineapple diced
- ¼ cup red onion finely diced
- 1 jalapeño finely minced
- ¼ cup cilantro chopped
- ½ avocado cubed (not too ripe)
- ½ cup cherry tomatoes diced
- 1 lime juiced
- ½ tsp cumin
- ½ tsp garlic powder
- 1 tsp maple syrup
- ¼ tsp sea salt
Dairy Free Lime Crema Ingredients
- ½ cup plain unsweetened dairy free yogurt
- ½ lime juiced (more or less to taste)
- 1 tsp maple syrup
- water if needed to thin
To Serve Ingredients
- 8 almond flour or corn tortillas warmed
- 1 cup red cabbage shredded
- lime wedges
Instructions
- Heat a large skillet over medium-high heat and coat it with a splash of water or cooking oil. Add the tofu and cook for 8-10 minutes, stirring occasionally, until golden and crispy around the edges.
- Push the tofu to one side of the skillet and add the tomato paste. Cook for 30 seconds until slightly caramelized.
- Add the chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, cinnamon, salt, pepper, sriracha, coconut aminos, and orange juice. Stir everything together until evenly coated and cook for another 2-3 minutes until lightly caramelized.
- Add the lime juice and 2-3 tablespoons of water. Continue cooking for 1-2 minutes, stirring frequently, until the tofu is juicy and lightly saucy.
- Combine all ingredients for salsa in a medium bowl. Toss well and let sit for at least 10 minutes to allow the flavors to meld.
- Fill each tortilla with the tofu, top with shredded cabbage and pineapple salsa. Finish with a squeeze of lime and serve immediately.
Nutrition
Serving: 1serving | Calories: 540kcal | Carbohydrates: 47g | Protein: 27g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 700mg | Potassium: 497mg | Fiber: 9g | Sugar: 17g | Vitamin A: 1034IU | Vitamin C: 80mg | Calcium: 69mg | Iron: 2mg
