Sesame Tofu Tacos with Asian Slaw

Sesame Tofu Tacos

We eat a lot of tacos in our house. Tacos are easy, inexpensive, and typically make everyone happy. If I am in a pinch for time, or have no clue what else to make for dinner, I will normally throw together some tacos with whatever ingredients we have on hand. Most recently I was in the mood for something light, crunchy, and asian inspired. So I decide to marinate some tofu, make a light crunchy slaw, a creamy ginger dressing , and fry up some leftover wonton wrappers I had on hand. Everyone in the house loved these tacos, and I have a feeling will be my go to taco this summer. I always have tofu and slaw mix in my fridge, and my pantry always has the ingredients for this quick marinade! I have most recently started buying a tube of minced ginger to keep in the fridge for quick flavor and less hassle. It seems we just keep getting busier in this house, so I am currently all about anything that can save me some time and effort. So if you are in the mood to switch up your taco game, try these sesame tofu tacos with asian slaw. Taco Tuesday ( or any other day of the week) just got a little more exciting!


  • 1 block extra firm tofu

  • 1/4 cup soy sauce, or coconut aminos

  • juice from 1 lime

  • 2 teaspoons sesame oil

  • 1 teaspoon minced garlic

  • 2 tablespoons brown sugar

  • 1 pack flour tortillas

  • a handful of cilantro

  • 10 vegan wonton wrappers

  • oil for frying

Asian Slaw:

  • 3 cups slaw mix, or shredded cabbage

  • juice from 1 lime

  • 1 -2 teaspoon sesame oil

  • 1-2 tablespoons toasted sesame seeds

Ginger Dressing:

  • 1/4 cup vegan mayo

  • 2 teaspoons minced ginger

  • 1 teaspoon minced garlic

  • 2 teaspoons apple cider vinegar

  • 2 teaspoons agave or sugar

  • 2 teaspoons soy sauce


  1. Remove tofu from package and wrap in a clean kitchen towel, or a few paper towels. Place a few books on top and let the tofu sit for 10-15 minutes to press out the excess liquid.

  2. Cut tofu in 1/4 inch thin long strips. Whisk together the soy sauce, lime juice, sesame oil, garlic, and brown sugar in a shallow dish. Let tofu strips marinate in the mixture for about 15 minutes.

  3. While the tofu is marinating mix together the ingredients for the slaw and set aside.

  4. Mix the ingredients for the dressing and set aside.

  5. Stack the wonton wrappers on top of each other and cut them into 1/4 inch strips. Separate the strips.

  6. Heat a medium skillet or small sauce pan with an inch or two of oil over medium heat. Once the oil is hot, add the wonton strips in batches, careful not to over crowd the pan. Fry the strips for just a few minutes or until golden brown. Place cooked strips on a paper towel lined plate.

  7. Heat a large skillet over medium heat. Add the tofu, along with the marinade to the pan. Let the tofu cook on each side for a few minutes before flipping. Cook the tofu until all of the liquid has been absorbed and the tofu is browning and crisping around the edges.

  8. To build the tacos, add some tofu to a tortilla, top with slaw, a drizzle of dressing, some crispy wontons, and some fresh cilantro.

If you like this recipe, try these:

Vegan Alabama White Sauce Tempeh Tacos

Vegan Beer Battered Fish Tacos

Grilled Watermelon and Tofu Tacos

Sesame Tofu Tacos

sesame tofu tacos with asian slaw, crispy wontons and creamy vegan ginger dressing

Crunchy Ramen Noodle Salad

A quick and easy Crunchy Ramen Noodle Salad.

Crunchy Ramen Noodle Salad was a staple at every pot luck or family get together we had growing up. It is seriously so quick and easy to make, and really, just addictive. The crunch of the cabbage and ramen noodles, mixed with diced green onions, and sliced almonds, and tossed in best sweet and savory asian dressing makes for a perfect summer side. I could seriously eat this salad every day in the summer months! My kids were pretty skeptical at first, but once they tried it, they all loved it!! I like it just the way it is, but you can add shredded carrots or diced peppers if you like. I personally love the simplicity of this recipe just the way it is, and it is just like the ramen salad I ate growing up. I guess I believe some things just don’t need changing!


  • 1/2 head of green cabbage, chopped ( about 5 cups)

  • 2 packages ramen noodles (you do not need the spice packet)

  • 3 green onions

  • 1/3 cup sliced almonds


  • 1/4 apple cider vinegar

  • 3 tablespoon soy sauce or coconut aminos

  • 1 teaspoon sesame oil

  • 1 tablespoon white sugar


  1. Dice green onions, and add them to a large bowl along with the chopped cabbage.

  2. Crush up the dried ramen noodles into the cabbage mixture, and add the sliced almonds.

  3. Whisk together the ingredients for the dressing and pour it over the cabbage. Stir well.

  4. Serve at room temp or chilled. Store any leftovers in an airtight container in the fridge.

If you like this recipe, try these:

Raw Sesame Zucchini Noodle Salad

Brussels Sprout Slaw with Sweet Mustard and Maple walnuts

Quick and Easy Pickled Veggies


Crunchy cabbage and ramen noodle salad with green onions and sliced almonds, tossed in a sweet and savory asian style dressing

Brussels Sprout Slaw with Sweet Mustard and Maple Walnuts

Simple Vegan Brussels Sprout Slaw with Sweet Mustard and Maple Walnuts

Simple sides are my favorite sides to make, especially in the hot summer months. I am always looking for new, quick slaw ideas, and I love to use Brussels sprouts in place of cabbage. This Brussels sprouts slaw is tangy and sweet with the perfect amount of crunch. This slaw comes together quickly and is a crowd favorite. Perfect for a summertime bbq or get together! You can also easily change out the walnuts for pecans or sliced almonds. Use whatever nut you have on hand!! I promise this Brussels sprout slaw with sweet mustard and maple walnuts may become your new summer addiction.


  • 4 cups Brussels sprouts

  • 1/2 red onion

  • 1/4 cup vegan mayo

  • 2 tablespoons dijon mustard

  • 1-2 tablespoon maple syrup (depending on desired sweetness)

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

Maple Walnuts

  • 1/3 cup chopped walnuts

  • 2 tablespoons maple syrup

  • 1 teaspoon minced garlic


  1. Heat a medium skillet over medium heat. Add the chopped walnuts, 2 tablespoons maple syrup, and 1 teaspoon of garlic. Let the walnuts cook for several minutes, keeping them moving with a spatula to avoid having them burn. Once the maple syrup has fully coated the nuts and has gotten nice and sticky, remove nuts from heat. Pour walnuts onto a silicon mat or a parchment lined baking sheet to cool.

  2. Wash and trim ends from Brussels sprouts. Shred the Brussels sprouts by using the shredding blade on your food processor, or you can carefully cut them into thin shreds using a sharp knife.

  3. Finely dice red onion.

  4. In a small bowl, mix together mayo, mustard, maple syrup, salt and pepper.

  5. In a large bowl combine shredded Brussels sprouts, walnuts, onions, and dressing.

  6. Serve room temperature or chilled.

If you liked this recipe, try these:

Easy Vegan Macaroni Salad

Raw Sesame Zucchini Noddle Salad

Vegan Gorgonzola Fried Brussels Sprouts

Simple Vegan Brussels Sprout Slaw with Sweet Mustard and Maple Walnuts

A simple recipe for Brussels Sprout Slaw with Sweet Mustard and Maple Walnuts