Vegan Curry-Glazed Carrot Tofu Tacos

5 from 1 vote

Vegan Curry-Glazed Carrot Tofu Tacos

A blend of several cuisines goes into making these delicious, sweet-salty-spicy-sour vegan Curry-Glazed Carrot Tofu Tacos. The glazed tofu and carrots are gluten-free and can be served with gluten-free tacos.

Prep Time15

Cook Time30

Total Time45

Course: Main

Cuisine: Fusion

Diet: Vegan, Vegetarian

Servings: servings

Calories: 252kcal

Author: Vaishali · Holy Cow Vegan

Ingredients

14 oz extra-firm tofu (water pressed out)
2 medium carrots (cut into ⅛th-inch rounds)
1 medium onion (thinly sliced)
1 teaspoon coconut oil
Salt and ground black pepper to taste

For the glaze

2 tablespoon maple syrup
2 tablespoon tamari or soy sauce
1 teaspoon chili garlic paste
2 teaspoon curry powder or use garam masala powder
¼ teaspoon turmeric
½ cup coconut milk
½ teaspoon ground ginger substitute with 1 teaspoon fresh grated ginger
6 whole wheat tortillas or gluten-free tortillas

US Customary - Metric

Instructions

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 ½-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.

Nutrition