Taco Tuesday is here which only means a delicious taco recipe- Vegan Portobello Mushroom Tofu Tacos with a Spicy herb sauce!! This taco filling is a delicious vegan mixture of tofu cubes and portobello mushrooms (or any other mushroom you like) with some herbs and a kick of spice. I air fried the tofu making it healthier. This spicy herb sauce balances the flavors and its so creamy without any cream though. These are so easy to make and you can easily meal prep these. This works so well as burrito or in a bowl as well. I great way to make healthy food delicious!

Happy Cooking!

Servings: 7-9 street sized tacos

Prep Time: 20 mins

Cooking Time: 40-45 mins

Total Time: 1 hour

Ingredients: 

Tofu Mushroom Filling:

• 14oz firm Tofu in cubes- check notes

• 1 tbsp olive oil

• 4-5 cloves Garlic minced 

• 1 inch Ginger grated 

• 3 heads portobello Mushroom chopped in cubes

• 1/2-2/3 cup shallots or onions finely chopped 

• 2 tsp Taco seasoning

• 1-2 tsp Salt as per taste

• 1/4 tsp pepper 

• 2 tbsp Lime juice  

• 1 tbsp Peanuts

• 2 tbsp Hot sauce 

• 2 tsp soy sauce Soy

• 1 tbsp Parlsey

Spicy Herb sauce:

• 1/3 cup walnuts soaked  

• 2 Serrano/jalapenos

• 1/2 tsp Garlic powder

• 2 tbsp Chives chopped

• 3 tbsp parsley leaves chopped

• Salt as per taste

• 1 Lime juice

• 3/4-1 cup water

Assembly:

• Lettuce/ Arugula/Spinach

• Cojita or mexican cheese

• Tortillas 

• Salsa

• Sour cream

Directions:

 Sauce: 

1. In a bowl of water soak walnuts for 3-4 hours.

2. In a blender add the soaked walnuts (not water), Serrano, chives, parsley, water, lime juice, garlic powder and salt.

3. Blend till smooth and no lumps.

4. Keep aside and refrigerate till use.

Tofu Mushroom Filling-

1. Air fry/ Deep fry/ Pan fry pressed tofu cubes. Check notes.

2. Put a pan on medium flame and add olive oil.

3. Once warm add garlic and ginger and cook for 3-5 till fragrant.

4. Add chopped onions/shallots and cook it for 4-6 mins till it starts to brown.

5. Add chopped peanuts, chopped parsley, salt, pepper and taco seasoning.

6. Add mushrooms and cook for 5-8 mins till the mushrooms are cooked through.

7. Add tofu cubes and mix it in.

8. Add hot sauce, soy sauce and lime juice and mix it in.

9. Cook for 2-3 mins and the filling is ready.

Assemble:

1. Assemble on warm tortillas.

2. Layer with greens of your choice.

3. Add the filling.

4. Top with prepared sauce, and other condiments of your choice.

5. Top with cojita or Mexican cheese.

6. Enjoy!

Notes/Tips:

• Tofu: Press the tofu using a tofu press. If you don’t a tofu press- drain the tofu water that comes in the container. Wrap the tofu block in a paper towel. If it’s a thin paper towel, double wrap it. Place something that is a little heavy on it that presses it down slightly. Let it sit for 20-30 mins.

  • Airfry- Sprinkle salt on the tofu cubes and cook the cubes in a preheated airfryer. Cook at 380F for 10-12 mins tossing it mid way till golden brown.

  • Deep fry- Sprinkle salt on the tofu cubes and fry the cubes in hot oil till golden brown.

• Mushroom- I used portobello but you can use any mushrooms you like.

• I like pairing it with corn tortillas but you can use any you like.

• The sauce stores well in the fridge for 1-2 weeks.

• Roast the Serrano/jalapeno for added flavour.