Crispy smoked tofu tacos with tomato-almond salsa

Prep Time 30 minutes
Cook Time 10 minutes
Servings 4 servings
While a diet of grilled veggie dogs and corn on the cob isn’t the worst thing that’s ever happened to us, a little variety never hurt anyone, and fortunately, the variations on tacos are nearly endless! Our go-to taco recipe has tempeh and black beans, familiar fixings like avocado and cherry tomatoes, and a classic taco flavor, thanks to a delicious creamy cashew sauce spiked with citrus and cumin. For a more sophisticated take on the time-honored taco, try the crispy smoky tofu and tomato-almond salsa taco. The textures in this recipe are to die for, from the crispiness of the fried tofu to the crunch of the soaked almonds in the salsa.

How It's Made: Tofu Marinade


  • Corn tortillas
  • 1 block of tofu
  • ¼ cup soy sauce
  • ¼ cup of vegetable broth
  • 2 tablespoons of maple syrup
  • ½ teaspoon of liquid smoke
  • 1 tablespoon of lemon juice
  • 2 tablespoons of tomato paste
  • 2 cloves of garlic, minced


  1. Cut the tofu into cubes. In a large bowl, mix all the ingredients for the marinade. Add the tofu to the marinade and set aside for at least one hour, or overnight. 
  2. In a wok, over medium-high heat, cook the tofu for about ten minutes.

How it's made: Tacos!



  1. In a bowl, mix the chopped cherry tomatoes, red onion, almonds, and cilantro. Add salt and pepper to taste and drizzle with olive oil.
  2. Mix the vegenaise and sriracha in a small bowl. Heat the corn tortillas for several seconds each in a hot pan, and dress with the tomato-almond salsa, the grated carrot, the cooked tofu, the avocado, and more cilantro. Top with spicy vegenaise and lime juice.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.