Easy 20-minute Pulled Tofu Tacos

2 Nov

You know those week nights (who are we kidding, weekends too!) when you want a delicious meal, but you don’t want to spend your evening in the kitchen?  We all have them!  I always have several go-to meals, and this simple meal fits the bill!  This balanced, nutritious, and delicious dinner whips up in just 20 minutes.


  • 1 package of extra firm tofu, such as Nasoya Sprouted Super Firm, grated using a cheese grater (use the largest grating hole)
  • my enchilada sauce (recipe & ingredients below)
  • 8-10 corn taco shells – organic & non-GMO corn; (amount depends how many loved ones you’re feeding), heated per instructions
  • cashew sour cream (recipe & ingredients below)
  • 1 can of organic black olives, pitted and sliced
  • 2 avocados (organic if you can find), sliced
  • 2 large handfuls of organic arugula, washed & chopped

Enchilada Sauce:

I usually double this recipe and save the extra batch of sauce for later in the week:

  • 2 cloves organic garlic, minced
  • 2 tablespoons diced organic onion
  • 2 tablespoons flour (your favorite gluten-free flour mixture, or wheat flour)
  • 2 tablespoons chili powder
  • 2 tablespoons organic olive oil
  • 8-oz strained tomatoes
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt
  • cayenne pepper to taste (if you’d like a little kick to the sauce)

For the enchilada sauce:

  1. In a medium sauce-pan, heat 2 tablespoons olive oil on medium.  Add the garlic & onions, saute until the onions are translucent.
  2. Add the flour, chili powder, and chilli (if you like heat), stirring constantly so the spices don’t burn! Cook for a few minutes to meld the flavors.
  3. Toss in your tomatoes, salt, and cumin.  If your sauce is too thick, you can stir in tablespoons of water at a time until the desired consistency is reached.
  4. Simmer on low for at least 10 minutes & add salt if desired.

Cashew Sour Cream

  • 1 Cup raw cashews
  • 1 small lemon, juiced
  • 1-2 teaspoons apple cider vinegar
  • salt to taste

If you plan ahead, soak your cashews over night in water & drain.  If you’re like me, it’s completely fine to not soak them!  Either way you choose to do your cashews, add them to your blender with 1 teaspoon of apple cider vinegar & fresh lemon juice, blend.  If your cashews were not soaked, add 1 Tablespoon of water at a time, until desired consistency is reached.  Salt to taste.  If your sour cream isn’t sour enough, add 1 additional teaspoon of apple cider vinegar.

Pulled Tofu Tacos

  1. In a large saucepan on medium-high heat, mix your grated tofu & enchilada sauce.  Simmer until you’re ready to assemble your tacos (the longer the tofu sits, the more flavorful it becomes).
  2. When your ingredients are prepped & taco shells are warmed per instructions, it’s time to assemble the tacos!  You can layer the ingredients however you choose (I put arugula in first, avocado, pulled tofu, topped with cashew sour cream & olives). Ridiculously easy; even more delicious!
  3. Enjoy eating whole!

3 Responses to “Easy 20-minute Pulled Tofu Tacos”


  1. Zesty Black Bean Soup « - February 4, 2013

    […] I enjoy my soup creamy, so I whip out my immersion blender and blend until I’m satisfied. Of course, it’s just as delicious if left on it’s own!  Taste a spoonful and adjust spicing as necessary.  I added grated vegan cheese to my oven-proof soup bowl & melted it in the oven before serving; it’s also delicious topped with non-dairy sour cream! […]

  2. Meatless Monday – Tofu Tacos « Breakfast, Lunch & Dinner…and then some - February 4, 2013

    […] with shredded tofu tacos.  I improvised from two recipes, one from Whole Foods, the other from a Eating Whole […]

  3. Spicy Chorizo Chili | Eating Whole - April 2, 2013

    […] Toss in your diced tomatoes & red kidney beans. Lower the heat to medium-low and simmer for at least 30 minutes (the longer you let sit, the more flavors develop!).  Optional: Serve with sliced ripe mango for a sweet bite and top with sour cream. […]

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