Crispy Tofu Tacos with Lime Crema & Crunchy Quinoa

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Recipe by: Dr. Vincent Esposito

These crispy tofu tacos with a fresh and zesty, lime crema and crunchy quinoa are a real treat.

Crammed full of nutritious veggies, omega fats and protein, these tacos cover all bases as a complete and satisfying meal.

Lots of crunchy veggies and detoxifying coriander make this meal perfect for cleaning out the body and brightening the skin.

Enjoy these on their own or with some chunky, sweet potato fries to make them more filling for hungry people.

Crispy Tofu Tacos

Crispy Tofu Tacos with Lime Crema & Crunchy Quinoa

Total Time 50 minutes
Course Main Course
Cuisine American, Mexican
Servings 4


  • 1 400g block Extra-Firm Tofu cut into 1-inch cubes
  • 1 tap Smoked Paprika
  • cup Chickpea Flour
  • 2 ½ cups Crispy Quinoa (see other recipe below)
  • 2 cups Plant Milk
  • 12 Corn Tortillas
  • Salt & Pepper to taste

For the lime crema

  • 1 Lime juiced
  • ½ cup Cilantro
  • 2 cloves Garlic
  • ½ cup Cashews soaked overnight
  • ½ cup Water
  • Salt & Pepper to taste

For serving

  • 1 cup Chopped Cilantro
  • 2 cups Shredded Cabbage
  • Diced Avocado
  • Chopped Scallions
  • Red Chili Flakes
  • Black Beans

Fot the crispy quinoa

  •  ½ cup Cooked Quinoa


  • Rinse and chop the produce accordingly. Line 1 baking tray and preheat your oven to 425˚F.
  • Make the crispy quinoa (see below).
  • Line up three bowls. In one bowl, add the chickpea flour, salt, pepper, and smoked paprika.
  • In the other two bowls, add the plant milk to one, and crispy quinoa to the other.
  • Dredge the tofu in the chickpea flour, then plant milk, and then, crispy quinoa.
  • Then add the tofu to the baking tray. Bake for 30 minutes, flipping halfway.
  • Meanwhile, make the crema. Add all of the ingredients to a blender, and pulse until smooth.
  • Assemble the tacos. Add the black beans, tofu, avocado, shredded cabbage, cilantro, and lime

For the crispy quinoe (serves about 2 per cup)

  • Cook the quinoa according to package instructions.
  • Meanwhile, line 1 baking tray and pre-heat your oven to 350˚F.
  • Once the quinoa is cooked, add it to the baking tray. Bake for 30 minutes, and stir every 10 minutes to avoid burning.
  • Once finished, allow the quinoa to cool to room temperature before using.
  • You can store this in the refrigerator in a glass container for up to a week.
  • Enjoy!
Keyword healthy, whole foods plant based


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