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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Tofu Bahn Mi Tacos Recipe

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This recipe for Tofu Bahn Mi Tacos, by , is from Pasado's Safe Haven Cooks!, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Noel Pecoraro


14 ounces tofu, drained and pressed
1 C finely chopped red onion
1 C shredded carrot
1 C finely chopped cucumber (peeled and seeded)
zest + juice of 1 lime
1 Tbsp tamari (or liquid aminos)
⅓ C plant-based mayonnaise
2 Tbsp sriracha
C cornstarch
tsp garlic powder
2 Tbsp high heat oil for cooking
8 corn tortillas
C fresh cilantro

1. In a medium-size bowl, combine the onion, carrot, cucumber, lime juice and tamari. Allow to sit for at least 15 minutes
2. In a separate small bowl, whisk together the mayonnaise, sriracha and lime zest
3. Slice the tofu crosswise into 1/2-inch-thick slabs
4. Add the cornstarch to a large shallow bowl with the garlic powder and a large pinch of salt & pepper, and whisk together
5. Dredge each piece tofu in the cornstarch mixture until evenly coated
6. Warm the oil in a large skillet over medium-high heat
7. Add the tofu and cook until crispy and light golden brown, about 4 minutes on each side. Transfer to a paper towel-lined plate

Serve tofu warm in corn tortillas, top with pickled vegetables, sriracha mayo, and fresh cilantro, then enjoy!




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