CUISINE / Food & Drink


DSC_0797#Worldvegetarianday calls for Fresh Tacos!

I’m not a vegetarian but I love eating vegetarian dishes! I sometimes I debate changing to a vegetarian lifestyle but I’m not quite there yet….maybe soon, we shall see!

To celebrate World Vegetarian Day, I decided to make my beloved tacos from my favourite vegetarian restaurant Fresh. Fresh founders Ruth Tal and Jennifer Houston have released 5 cookbooks which include food from their restaurant and when they released their most recent cookbook, Super Fresh, I was ecstatic to find their squash taco recipe in there! Today I decided to go with the tofu version of the tacos since I already had it on hand and the recipes for the tofu is featured in Ruth and Jennifer’s Refresh cookbook.


Marinated Tofu (Enough for two blocks of tofu)

  • 3-1/2 cups plain tofu (firm or extra firm)
  • 1/2 cup apple cider vinegar
  • 3/4 cup tamari (aka gluten free soy sauce)
  • 1/4 cup filtered water
  • 1-1/2 tbsp sunflower oil

Crispy Tofu Coating

  • 1 cup flaked nutritional yeast
  • 1/2 cup wheat germ (I used organic breadcrumbs since I was out of wheat germ)
  • 1 tbsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Jalapeño Lime Sauce (Combine all ingredients in a blender and blend until smooth.)

  • 1 cup vegan mayonnaise
  • 2 cloves garlic
  • 2 tbsp fresh lime juice
  • 1/4 cup roughly chopped cilantro
  • 2 jalapeño

Additional Taco Ingredients:

  • 8 small (about 6 inches) whole wheat tortillas
  • 4 cups shredded kale
  • 2-3 tomatoes, diced
  • 3 tbsp red onion, diced
  • 1/2 cup cilantro, chopped

Directions for Crispy Tofu

  1. Cut the tofu in medium-sized cubes.
  2. Mix vinegar, tamari, water and oil thoroughly in a large bowl and pour over tofu cubes.
  3. Marinate for one hour. Note: Left over tofu and marinade can be stored in an airtight container in the fridge for up to 5 days.
  4. Combine all ingredients for Crispy Tofu Coating in a ziplock bag and shake to mix well.
  5. Separate out about 1/4 of the coating mix in a bowl to start since the recipe makes more than enough.
  6. Toss the tofu in the mixture to coat it using a spoon.
  7. Heat a tablespoon of oil in a frying pan.
  8. Fry on each side until cubes are crispy and brown.


Fill your tortilla with tofu, kale, tomatoes, onion, cilantro and drizzle jalapeño lime sauce and enjoy!


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About Author

I'm a wife and mother blessed with two beautiful girls. A city girl at heart living in the 'burbs and this is my journey. This is a long walk through life!

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