These Grilled Tofu Tacos with Avocado Cashew Cream are a vibrant, plant-based twist on a classic favorite. The smoky, charred tofu pairs perfectly with the creamy, tangy avocado cashew cream, creating a harmony of textures and flavors. Fresh, crisp veggies add a satisfying crunch, while a hint of lime brightens every bite. In just 50 minutes, you’ll have a meal that’s as nourishing as it is delicious, proving that healthy eating can be indulgent and exciting.
What makes these tacos truly special is their balance—savory, creamy, and zesty all at once. The tofu absorbs the marinade’s bold spices, while the avocado cashew cream adds a velvety richness that’s hard to resist. Whether you’re a tofu enthusiast or just curious, this recipe is a crowd-pleaser that’s quick enough for weeknights but impressive enough for gatherings. It’s a dish that celebrates simplicity and flavor in every mouthful.
Ingredients for Grilled Tofu Tacos with Avocado Cashew Cream
- For the marinated tofu:
- 1 block extra-firm tofu, sliced about ¼-inch thick
- 3 tablespoons extra-virgin olive oil
- Juice and zest of 1 lime
- 1 garlic clove, minced
- ½ teaspoon agave
- ¼ teaspoon onion powder (or a few tablespoons of fresh minced onion)
- ¼ teaspoon paprika
- ¼ teaspoon chipotle
- ¼ teaspoon cumin
- Sea salt and fresh black pepper
- For the red cabbage slaw:
- ½ cup very thinly sliced red cabbage
- 1-2 teaspoons rice or white wine vinegar
- 1-2 teaspoons lime juice
- Sea salt
- Splash agave or pinch sugar (optional)
- For the avocado cashew cream:
- ½ cup raw, unsalted cashews
- ½ cup water
- Juice of 1 lime (a few tablespoons)
- 1 small avocado
- ½ roasted jalapeño (chop up the other half as part of your taco filling)*
- Sea salt
- ½ teaspoon agave (optional)
- Splash white wine vinegar, to temper spice (optional)
- To assemble:
- Tortillas
- Grilled or roasted corn (roast at the same time as the jalapeño)
- Chopped jalapeños reserved from the sauce above
Step-by-Step Instructions
- Press the tofu: Sprinkle the tofu slices with salt, place them between 2 towels, and weigh them down with something heavy (like books or a pot). Let sit for 20-30 minutes to drain moisture.
- Make the marinade: In a small bowl, whisk together olive oil, lime juice and zest, garlic, agave, onion powder, paprika, chipotle, cumin, salt, and pepper.
- Marinate the tofu: Cut the pressed tofu into rectangles and place in a rimmed dish. Pour the marinade over the tofu, flipping to coat both sides. Set aside while you prepare the other ingredients.
- Prepare the red cabbage slaw: In a small bowl, mix sliced cabbage with vinegar, lime juice, a pinch of salt, and agave (if desired). Chill in the fridge for 15-20 minutes. Taste and adjust seasoning.
- Make the avocado cashew cream: In a high-speed blender, combine cashews, water, lime juice, avocado, roasted jalapeño, salt, and agave (if using). Blend until smooth. Taste and adjust seasoning, adding white wine vinegar if too spicy. Chill for 15-20 minutes.
- Grill the tofu: Remove the tofu from the marinade and grill 1-2 minutes per side (a grill pan works fine). Pour the remaining marinade over the tofu for extra flavor.
- Assemble the tacos: Fill tortillas with grilled tofu, cabbage slaw, avocado cashew cream, roasted corn, and reserved jalapeño. Add other toppings if desired.
Creative Toppings and Sauces to Elevate Your Tacos
While the avocado cashew cream is a star, feel free to experiment with other sauces like cilantro lime crema or spicy mango salsa. For toppings, try adding pickled red onions, fresh cilantro, or a sprinkle of cotija cheese for extra flavor and texture.
Perfect Pairings: What to Serve with Your Tacos
These tacos pair beautifully with a side of Mexican street corn or a simple black bean salad. For a refreshing drink, whip up a batch of watermelon agua fresca or enjoy with a cold lime-infused sparkling water.
Time-Saving Tips for Busy Cooks
To cut down on prep time, use pre-sliced red cabbage or a store-bought slaw mix. You can also marinate the tofu overnight for deeper flavor. If you’re short on time, skip the cashew soaking by using a high-speed blender for the avocado cream.
Storage and Reheating Made Easy
Store leftover components separately: tofu in the marinade, slaw in an airtight container, and avocado cream in a jar. The tofu can be reheated in a skillet or microwave, while the slaw and cream are best served cold. Enjoy within 2-3 days for the freshest taste.
Recipe Variations to Suit Your Taste
Swap tofu for grilled portobello mushrooms or tempeh for a different twist. If you’re not a fan of spice, omit the jalapeño or use roasted bell peppers instead. For a nut-free option, replace cashews with sunflower seeds in the cream.
Grilled Tofu Tacos with Avocado Cashew Cream
Ingredients
For the marinated tofu:
- 1 block extra-firm tofu, sliced about ¼-inch thick
- 3 tablespoons extra-virgin olive oil
- 1 lime, juice and zest
- 1 clove garlic, minced
- ½ teaspoon agave
- ¼ teaspoon onion powder (or a few tablespoons of fresh minced onion)
- ¼ teaspoon paprika
- ¼ teaspoon chipotle
- ¼ teaspoon cumin
- Sea salt and fresh black pepper
For the red cabbage slaw:
- ½ cup very thinly sliced red cabbage
- 1-2 teaspoons rice or white wine vinegar
- 1-2 teaspoons lime juice
- Sea salt
- Splash agave or pinch sugar (optional)
For the avocado cashew cream:
- ½ cup raw, unsalted cashews
- ½ cup water
- 1 lime, juice (a few tablespoons)
- 1 small avocado
- ½ roasted jalapeño (chop up the other half as part of your taco filling)*
- Sea salt
- ½ teaspoon agave (optional)
- Splash white wine vinegar, to temper spice (optional)
To assemble:
- Tortillas
- Grilled or roasted corn (I roasted corn at the same time I was roasting my jalapeño – it may need less time, but just watch it, it’s forgiving).
- Chopped jalapeños reserved from the sauce above
Instructions
- Sprinkle the tofu slices with a generous amount of salt, place them between 2 towels, and put something heavy on top (a few heavy books or a large pot with some cans in it will do). Let sit for 20-30 minutes or so to drain out some of the moisture.
- Mix the marinade together: In a small bowl, whisk together the olive oil, lime juice and zest, garlic, agave, onion powder, paprika, chipotle, cumin, and salt and pepper.
- After pressing the tofu, cut it into rectangles and place it in a rimmed dish large enough for the tofu to fit in one layer. Pour on the marinade and flip the tofu to coat both sides. Set aside while you prepare the other ingredients.
- Make the red cabbage slaw: In a small bowl, mix the sliced cabbage with the vinegar, lime juice, a pinch of salt, and a splash of agave, if desired. Let sit, chilling in the fridge for 15-20 minutes or until you’re ready to serve. Taste and adjust seasoning.
- Make the avocado cashew cream: In a high-speed blender, combine the cashews, water, lime juice, avocado, roasted jalapeño*, salt, and agave, if using. Blend until smooth. Taste and adjust seasoning, adding a splash of white wine vinegar if it’s too spicy. Chill in the fridge for 15-20 minutes, or until you’re ready to serve.
- Remove the tofu from the marinade and grill 1-2 minutes per side – a grill pan is just fine if you don’t have an outdoor grill. Remove the tofu from heat and pour on the remaining marinade for extra flavor. (You can do this here because this is tofu and not fish or meat – don’t reuse the marinade if you’re grilling fish or meat).
- Fill the tortillas with the tofu, cabbage slaw, avocado cashew cream, corn, reserved jalapeño, or toppings of your choice.