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Vegan Sofritas Tacos

Valentina Celant
Jazz up taco night with these vegan sofritas tacos loaded with corn, beans, pico de gallo, and a luscious cilantro lime cashew cream.
Course Main
Cuisine Mexican, Vegan


*for the sofritas*

  • 1 block firm tofu
  • ¼ cup cornstarch
  • 1-2 cups vegetable oil
  • 1 bell pepper any color
  • 1-2 Roma tomatoes
  • ½ jalapeno seeded
  • ½ cup onion
  • 3-4 cloves garlic
  • ½ tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp salt
  • 1 tsp cumin

*for the cashew cream*

  • click the link above for the recipe

*for serving*

  • 10 corn tortillas
  • corn black beans, avocado, pico de gallo


  • First, press your tofu. Drain all the water from the package, and use a tofu press to squeeze the water out. If you don't have a tofu press, you can wrap the tofu in a few paper towels, place between two plates, and top with a heavy object (I just stack on some cookbooks!). Drain until tofu is firm and does not leach water when squeezed.
  • While tofu drains, prepare the cashews. Place the cashews in a small pot, and cover with water. Simmer for 15 minutes, then leave in the hot water to soak until needed.
  • Cut the tofu into 1" cubes, and toss with the cornstarch.
  • Heat the vegetable oil in a medium pot until it shimmers. Add in the tofu cubes a few at a time, and fry until golden brown and crisp. Place on a paper towel to drain. When cool enough to handle, chop into tiny pieces.
  • In a blender, combine the bell pepper, tomatoes, jalapeño, onion, and garlic for the sofritas, and blend until smooth. Add in the seasonings.
  • In a medium nonstick pot, pour in the blended mixture and the tofu pieces. Heat on to medium-low, and simmer until vegetables have cooked through and sauce has reduced a bit. Add more seasoning if needed.
  • When ready to serve, prepare the cashew cream. Click the link above for the recipe.
  • Now, you are ready to assemble! Fill a tortilla with some sofritas, and top with your desired goodies: corn, beans, salsa, and of course the cashew cream. Enjoy!