(MEATLESS MONDAYS/VEGAN RECIPES) For this week’s Meat-Free Monday, why not try something new? These Thai Peanut Tofu Salad Tacos are the perfect combination of a salad and a handheld snack.

A flavorful fusion, this dish takes all of our favorite Thai flavors and stuffs them inside of a taco. Featuring carrots, bell peppers, purple cabbage, and green onions, this robust recipe utilizes fresh vegetables in a beautiful way.

The best part? It all comes together in just about 40 minutes! As always, happy eating! — Global Animal

Thai Peanut Tofu Salad Tacos. Photo Credit: Keepin’ It Kind

Thai Peanut Tofu Salad Tacos

Yield: 6-8 tacos


    • one 14-ounce package of extra-firm tofu, drained and pressed
    • 2 tablespoons tamari (or soy sauce/liquid aminos)
    • 1 1/2 teaspoons toasted sesame oil
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon dried thyme
    • 1 large carrot, julienned
    • 1/2 red bell pepper, very thinly sliced
    • 1/4 cup chopped green onion, plus some for garnish
    • 1/2 cup chopped cilantro, plus some for garnish
    • 6 to 8 red cabbage leaves
    • chopped peanuts for garnish, optional
peanut sauce
  • 1/4 cup smooth peanut butter
  • 2 tablespoons lime juice
  • 1 1/2 tablespoons vegetable broth
  • 1 1/2 tablespoons tamari (or soy sauce/liquid aminos)
  • 1 1/2 teaspoons maple syrup
  • 1/2 teaspoon fresh grated ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ancho chile powder
  • 1/4 teaspoon smoked paprika


  1. Preheat the oven to 375 F. Line a baking sheet with parchment paper.
  2. Chop the block of tofu in half so that you have two squarish blocks. Slice those blocks in half lengthwise so that you have 4 thin, squarish sheets. Chop each sheet into about 30-35 cubes.
  3. Whisk together tamari, sesame oil, onion, garlic, coriander, and thyme in a large bowl. Add the tofu and toss until fully coated. Spread the tofu out on the prepared baking sheet. Bake in the oven for 30 minutes, flipping once halfway through to ensure even cooking.
  4. In a large cup or medium bowl, mix together the peanut sauce ingredients until fully combined and smooth. Set aside.
  5. Once the tofu is done baking, combine the tofu, carrots, bell pepper, green onion, and cilantro in a large bowl. Add the peanut sauce and toss until full y combined.
  6. Scoop some of the salad into each cabbage leaf. Top each with green onions, cilantro, and chopped peanuts. Serve immediately. Leftovers can be chilled in an airtight container for 2 to 3 days. Enjoy!

Recipe Courtesy of Keepin’ It Kind

More Keepin’ It Kind: http://keepinitkind.com/thai-peanut-tofu-salad-tacos/

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See more Meat-Free Monday recipes, here!