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Curry-Glazed Carrot Tofu Tacos
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5 from 1 vote

Curry-Glazed Carrot Tofu Tacos

A blend of several cuisines goes into making these delicious, sweet-salty-spicy-sour Curry-Glazed Carrot Tofu Tacos. Vegan. The glazed tofu and carrots are gluten-free and can be served with gluten-free tacos.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main
Cuisine: Fusion
Servings: 6 servings


  • 1 14- oz package extra-firm tofu. Set in a colander to drain for about 30 minutes preferably with some weight on top. Then slice into four.
  • 2 inch medium carrots cut into 1/8th rounds
  • 1 medium onion thinly sliced
  • 1 tsp coconut oil
  • Salt and ground black pepper to taste
  • For the glaze:
  • 2 tbsp maple syrup
  • 2 tbsp tamari or soy sauce
  • 1 tsp chili garlic paste
  • 2 tsp curry powder or use garam masala powder
  • 1/4 tsp turmeric
  • 1/2 cup coconut milk
  • 1/2 tsp powdered ginger substitute with 1 tsp fresh grated ginger
  • 6 whole wheat tacos or gluten-free tacos


  • Heat the oil in a non-stick or well-seasoned cast-iron skillet.
  • Place the slices of tofu in a single layer and cook until lightly browned on both sides.
  • Remove from the pan and to a chopping board. Cut into 1/2-inch cubes or smaller, if you prefer.
  • To the pan, add the carrots and onions and season with some salt and pepper (don't over-salt. You'll be adding the tamari later).
  • Stir fry until the onions start to sweat. Cover the pan and let the carrots and onions cook over medium-low heat for about 5-8 minutes until the carrots are tender but still crunchy.
  • Add the tofu cubes back to the pan and dump in the glaze. Give everything a good stir but don't mash down too hard on the tofu-- be gentle or you will break it.
  • Let the glaze reduce over medium-high heat until it coats all of the vegetables and the tofu. The mixture should be quite dry.
  • Turn off the heat.
  • To serve, place the tofu-carrot filling in a taco, top with some salsa and some guacamole, and serve.