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Two Smoky Tofu Banh Mi Tacos on a Plate with Bowl of Pickled Veggies and Sriracha Bottle in the Background
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5 from 4 votes

Smoky Tofu Banh Mi Tacos

These vegan banh mi tacos are stuffed with smoky baked tofu, crispy pickled veggies, fresh herbs, and dressed in spicy sriracha mayo!
Prep Time35 minutes
Cook Time40 minutes
Total Time1 hour 15 minutes
Course: Entree
Cuisine: American, Vietnamese
Servings: 6 tacos
Calories: 274kcal
Author: Alissa

Ingredients

For the Smoky Tofu:

  • ¼ cup soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup or agave
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon liquid smoke
  • 1 garlic clove, minced
  • 1 14 ounce package extra firm tofu, drained pressed, and cut into ½ inch cubes

For the Pickled Veggies

  • ½ cup julienne cut carrot, about 1 large carrot
  • ½ cup julienne cut cucumber, about ½ of a medium cucumber
  • 1 small julienne cut red bell pepper
  • ⅓ cup rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon toasted sesame oil
  • Salt and pepper to taste

For the Sriracha mayo

For the Tacos

  • 6 small (fajita size) flour tortillas
  • ½ cup fresh mint leaves
  • ½ cup fresh basil leaves
  • ½ cup fresh cilantro
  • 2 scallions, chopped
  • 1 jalapeño pepper, sliced
  • Toasted sesame seeds

Instructions

Make the Smoky Tofu

  • Stir the soy sauce or tamari, vinegar, maple syrup or agave, sesame oil, liquid smoke, and garlic together in a shallow dish. Add the tofu cubes and gently toss to coat. Allow to marinate at room temperature for at least 30 minutes, stirring occasionally to redistribute the marinade.
  • Preheat the oven to 400° and line a baking sheet with parchment paper. Arrange the tofu cubes in an even layer on the baking sheet. Bake for about 40 minutes, flipping halfway through, until the tofu pieces are a bit browned and have shrunken a bit in size.

Make the Pickled Veggies

  • While the Tofu Bakes, stir all ingredients for the pickled veggies together in a small bowl. Allow them to sit while you gather and prepare the remaining ingredients.

Make the Sriracha Mayo

  • Stir the vegan may and sriracha sauce together in a small bowl. Taste test and add a bit more mayo if you'd like it to be milder, and add some more sriracha if you'd like it hotter.

Assemble the Tacos

  • Divide the smoky tofu, pickled veggies, mint, basil, cilantro, and scallions among the tortillas. Drizzle with sriracha mayo, top with jalapeño slices, and sprinkle with sesame seeds.

Nutrition

Calories: 274kcal | Carbohydrates: 33g | Protein: 9.1g | Fat: 11g | Saturated Fat: 1.8g | Sodium: 1000mg | Potassium: 282mg | Fiber: 3.1g | Sugar: 8g | Calcium: 140mg | Iron: 2.7mg