Tofu Tacos with Almond Butter

Vegetarian taco filled with crispy tofu, colourful veggies and a delicious almond butter sauce.


15 minutes


25 minutes


4 people
Recipe by: MenuAid

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500 g firm tofu pressed between paper towels to remove excess moisture
2 tbsp soy sauce
1 tbsp olive oil
¼ tsp chilli powder
½ tsp ground cumin
½ tsp paprika
1 clove of garlic crushed
8 corn tortillas
½ lettuce shredded
1 carrot grated
1 avocado sliced
½ handful fresh coriander chopped
1 lime chopped into wedges

Almond Butter Sauce
¼ C Forty Thieves Almond Butter
2 tbsp lime juice
2 tbsp water
1 tbsp soy sauce
1 tsp runny honey
1 tsp sriracha sauce more or less to taste


  1. Heat the oven to 190°C.
  2. Cut the tofu into small cubes.
  3. In a bowl, mix together the soy sauce, olive oil, chilli powder, cumin, paprika and garlic. Add the tofu cubes to the bowl and toss until they are well coated with the marinade.
  4. Spread the tofu cubes in a single layer in a shallow baking tray. Bake for 20-25 minutes, flipping halfway through, until the tofu is golden brown and slightly crispy.
  5. To make the almond butter sauce, in a small bowl, whisk together the almond butter, lime juice, water, soy sauce, honey, and sriracha sauce until smooth. Adjust consistency with more water if needed.
  6. Warm the corn tortillas in a dry frying pan over medium heat (or microwave) until they are pliable.
  7. Place a spoonful of shredded lettuce and a sprinkle of carrot on each tortilla. Top with the tofu.
  8. Add sliced avocado on top of the tofu. Drizzle with almond butter sauce.
  9. Garnish with chopped coriander. Serve with lime wedges on the side for squeezing.
  10. Serve the tofu tacos immediately, with extra almond butter sauce on the side for dipping or drizzling.
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