Thai Style Tofu Tacos — Ugly Vegan Kitchen

These Thai-inspired vegan tacos combine red curry-marinated tofu, crunchy cucumber and red cabbage slaw, fresh Thai basil, roasted nuts, lime, and Sriracha. The result is a delicious balance of spicy, savory, sweet, tangy, and fresh flavors.

The original recipe from Ugly Vegan Kitchen makes approximately 4 tacos. The tofu is best marinated overnight, although around 5 hours will work.

Original recipe: Thai Style Tofu Tacos — Ugly Vegan Kitchen 

Recipe at a glance

Ingredients

This recipe has three main parts: the Thai red curry tofu, the cucumber-cabbage slaw, and the taco toppings.

1. Thai red curry tofu

• 1 block (16 oz / 450 g) extra-firm tofu

• 2 tbsp Thai red curry paste

• 4 large garlic cloves, finely chopped

• 1 tbsp fresh ginger, finely chopped

• ⅓ cup reduced-sodium soy sauce or tamari

• Generous amount of freshly cracked black pepper

• 1 tbsp canola oil

• Lime wedges, for serving

Important: Check that your Thai red curry paste is vegan, as some brands contain shrimp paste or other seafood ingredients. Use tamari if you need a gluten-free option.

2. Cucumber and red cabbage slaw

For the dressing

• 2 tbsp reduced-sodium soy sauce or tamari

• 1 tbsp canola oil

• 2 tbsp fresh lime juice

• 1 tbsp agave syrup

• 1 tsp Sriracha

• ½ tsp garlic powder

For the vegetables

• ½ English cucumber, seeded and sliced

• 3 cups shredded red cabbage

• ½ cup thinly sliced red bell pepper

• 1–2 tbsp torn fresh Thai basil leaves

• ⅓ cup crushed roasted cashews or peanuts

3. Taco assembly and toppings

• 4 flour tortillas, taco-sized

• 1–2 serrano peppers, thinly sliced, or to taste

• Extra crushed roasted cashews or peanuts, if desired

• Extra fresh Thai basil leaves

• Sriracha sauce, for serving

• Lime wedges, for serving

These quantities follow the original recipe’s tofu marinade, slaw, and taco components.

Detailed step-by-step instructions

Step 1: Press and prepare the tofu

1. Remove the tofu from its packaging and drain off the water.

2. Wrap the block in clean paper towels or a clean kitchen towel.

3. Place it between two plates and put a few cans or another light weight on top.

4. Press for at least 20 minutes to remove excess moisture.

5. Cut the tofu into bite-sized cubes, strips, or triangles. For tacos, strips or small cubes are easy to distribute evenly across the tortillas.

Why this matters: Removing excess water helps the tofu absorb the marinade and develop a firmer, more appealing texture when cooked.

Step 2: Make the Thai red curry marinade

1. In a container with a tight-fitting lid, combine the Thai red curry paste, chopped garlic, fresh ginger, soy sauce, black pepper, and canola oil.

2. Stir thoroughly until the curry paste is evenly distributed through the liquid.

3. Add the prepared tofu.

4. Close the container and gently shake it until all the pieces are coated in the marinade.

5. Refrigerate for 5 hours minimum, preferably overnight, so the flavors have time to penetrate the tofu.

Turn or shake the container occasionally if convenient, ensuring the marinade reaches all sides.

The original recipe recommends overnight marinating for the best flavor.

Step 3: Prepare the cucumber-cabbage slaw

While the tofu marinates, prepare the vegetables.

1. Prepare the cucumber: Cut it lengthwise and scoop out the watery seeds with a spoon. Slice it thinly.

2. Shred the cabbage: Cut the red cabbage into thin strips if it isn’t already shredded.

3. Slice the pepper: Cut the red bell pepper into thin strips.

4. Prepare the basil: Tear the Thai basil leaves into smaller pieces rather than chopping them too finely.

5. Combine the cucumber, cabbage, and red bell pepper in a bowl.

For the best crunch, keep the vegetables separate from the dressing and basil until shortly before serving. This prevents the slaw from becoming watery or limp.

Step 4: Mix the slaw dressing

1. In a small bowl, add the soy sauce, canola oil, lime juice, agave syrup, Sriracha, and garlic powder.

2. Whisk until everything is well combined.

3. Taste the dressing.

Adjust it to your preference:

• Too salty? Add a little more lime juice or a splash of water.

• Too sour? Add a little more agave.

• Too sweet? Add extra lime juice.

• Not spicy enough? Add more Sriracha.

Set the dressing aside until the tofu is cooked and you’re ready to assemble the tacos.

Step 5: Cook the marinated tofu

Recommended method: stovetop

This is a convenient way to cook the tofu while allowing the marinade to reduce into a flavorful coating.

1. Heat a large skillet over medium-high heat.

2. Add the marinated tofu along with all the remaining marinade.

3. Spread the tofu into a reasonably even layer.

4. Cook, stirring and turning the pieces periodically so they brown on different sides.

5. Continue cooking until the marinade has reduced substantially, the tofu is hot throughout, and the edges are nicely browned.

6. If the pan becomes dry before the tofu is sufficiently browned, reduce the heat slightly to prevent the garlic and curry paste from burning.

7. Remove from the heat when the tofu has the texture you like.

The original recipe calls for pan-frying the tofu with its marinade until the liquid cooks down and the tofu becomes crisp to your preference.

Alternative: grilling

• Preheat a gas grill to approximately 400°F (205°C).

• Place the tofu and marinade in a lightly oiled, grill-safe pan lined with suitable nonstick foil.

• Grill with the lid closed for about 10 minutes, checking halfway through.

• Turn the tofu and grill for another 3 minutes or until cooked through and browned.

Keep a close eye on the tofu, as curry paste and garlic can burn.

Step 6: Finish the slaw

Once the tofu is cooked, finish preparing the slaw.

1. Pour the dressing over the prepared vegetables.

2. Add the torn Thai basil.

3. Toss everything until the vegetables are lightly coated.

4. Taste and adjust the lime, Sriracha, or agave as needed.

5. Fold in the crushed roasted cashews or peanuts, reserving a little for garnish if desired.

The slaw should be crunchy, bright, and tangy, with a gentle sweetness and a little heat. Make it just before serving for the best texture.

Step 7: Warm the tortillas

1. Heat a dry skillet over medium heat.

2. Warm each tortilla for approximately 20–30 seconds per side, until soft and pliable with a few lightly toasted spots.

3. Keep the warmed tortillas wrapped in a clean kitchen towel while preparing the rest.

You can also warm them in the oven, wrapped in foil, for a few minutes.

Step 8: Assemble the Thai tofu tacos

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For each taco:

1. Place a warm tortilla on a plate.

2. Add a generous portion of Thai red curry tofu.

3. Spoon the cucumber-cabbage slaw over the tofu.

4. Sprinkle with crushed roasted cashews or peanuts.

5. Add fresh Thai basil leaves and a few thin slices of serrano pepper.

6. Drizzle with Sriracha if you like extra heat.

7. Finish with a squeeze of fresh lime juice.

Serve immediately while the tofu is warm and the slaw is crisp. These assembly steps follow the original Ugly Vegan Kitchen recipe.

Tips for the best results

• Don’t rush the marinade. Overnight gives the tofu more time to absorb the red curry, garlic, ginger, and soy flavors.

• Use Thai basil if available. It has a distinctive aromatic flavor. Sweet basil works as a substitute, although the result will taste a little different.

• Keep the slaw crunchy. Dress it at the last minute rather than letting it sit for hours.

• Balance the flavors. Lime provides acidity, agave softens the heat, soy sauce brings saltiness, and Sriracha adds spice.

• Adjust the heat. Remove the seeds from the serrano peppers for a milder taco, or omit them altogether.

• Check your ingredients. Use vegan curry paste and gluten-free tamari and tortillas if required.

Make-ahead and storage

• Tofu: Marinate overnight in the refrigerator. Cooked tofu can be refrigerated in an airtight container for around 3–4 days.

• Vegetables: Slice the cabbage, cucumber, and bell pepper in advance and refrigerate them undressed.

• Dressing: Mix ahead and refrigerate separately.

• Slaw: Best assembled immediately before serving, as the dressed vegetables lose their crunch.

• Leftovers: Store the tofu, slaw, and tortillas separately. Reheat the tofu in a skillet and assemble fresh tacos when ready to eat.

For food safety, refrigerate prepared ingredients promptly and keep the raw tofu marinade refrigerated.

Serving suggestions

These tacos are satisfying on their own, but you can serve them with coconut rice, grilled corn, an Asian-inspired cucumber salad, or extra lime wedges.

For the most authentic flavor profile of this particular recipe, focus on the contrast between the rich, spicy tofu and the fresh, crunchy, tangy slaw. That contrast is what makes the tacos special.