Roasted Lemon Herb Tofu Tacos with Poblano Cream Sauce

Roasted Lemon Herb Tofu Tacos topped with a charred poblano cream sauce. Packed with protein and a lot of umami rich flavors from the marinade and sauce.

Why You’ll Love Roasted Lemon Herb Tofu Tacos

• Easy to make. We’re roasting tofu, blending sauce and combining everything together to serve in tortillas. Many of the ingredients here repeat, which makes this a more approachable recipe.
• High in plant-protein. If using super firm tofu, one serving of tacos packs in at least 25g of protein not counting the sauce. With the sauce, veggies, and tortillas, you get 30 grams.
• A great way to pack in veggies. Salsas count as veggies especially salsas like this made with lots of herbs, peppers, citrus and aromatics, which are all packed with nutrients.

Key Ingredients and Substitutions

• Tofu: For higher protein, I chose super firm tofu. This is the variety of tofu found in vacuum sealed packaging.
• Citrus: I used both lemon and lime. Feel free to use just one variety if preferred, but make sure it’s fresh so you can take advantage of the zest.
• Herbs: I used cilantro and chives primarily, but feel free to use parsley if preferred or more chives to taste.
• Tamari: This is a soy sauce equivalent, but typically made without wheat (always check ingredients), which helps make this naturally gluten-free. Feel free to swap for soy sauce or coconut aminos based on preference.
• Potato Starch: I used this because it was what I had on hand, but cornstarch works equally as well.
• Poblano Peppers: The base of our sauce and when toasted gives the sauce a nice smoky flavor. If you don’t have access to poblano peppers, sub with a green bell pepper and jalapeno.
• Scallions: Provides a milder onion flavor, but can absolutely be swapped for white onion instead. If using white onion, sear it in a pan with the poblanos to char.
• Pepitas: Feel free to alternate with cashews or half an avocado.
• Cabbage: My favorite cheap veggie packed with lots of nutrients. Feel free to swap with a different veggie of choice. For example, shredded brussels sprouts would work equally as well here.
• Tortillas: You can use the tortillas you like, but to keep it gluten-free I used regular corn tortillas. See heating recommendations in the FAQ.

How to Make Roasted Lemon Herb Tofu Tacos with Poblano Cream Sauce

Preheat the oven to 425F. Place the pumpkin seeds in a bowl and cover with hot water while you prepare the other ingredients.

Tear the tofu into 1 inch pieces and place in a large mixing bowl (or large airtight container with lid). Drizzle the tofu with the tamari, lemon, garlic and cilantro then toss to coat (or seal container and gently shake to coat). Allow the tofu to sit in the marinade for 10 minutes.

Sprinkle the tofu with the starch and oil then toss again to evenly coat (or seal and shake). Once coated, place the tofu on a parchment lined baking tray, giving space between each piece. Bake for 20 minutes then flip the tofu and bake for an additional 10 minutes.

Meanwhile, heat a dry heavy bottom pan over medium heat then place the poblanos on top and cook undisturbed for 5-6 minutes. Flip then cook again for another 5-6 minutes or until charred on both sides. Once cooked, place in a bowl, cover and allow to sit for 5-10 minutes. Once safe to handle, peel the skin off the peppers and remove the stem and seeds.

Place the poblano pepper, pepitas, garlic, cilantro, chives, scallions, lime, nutritional yeast, milk and 1/2 tsp kosher salt into a high speed blender cup. Blend on high until the mixture is completely smooth. If too thick, add 1-2 tbsp of water at a time until the sauce is to your desired consistency.

To a mixing bowl add the shredded cabbage, cilantro, and scallions. Pour 1/3 cup of the sauce over the cabbage mixture and toss well with your hands, massaging the sauce into the cabbage until slightly softened.

Heat up the tortillas according to package instructions then layer them with some of the cabbage slaw, some of the tofu pieces and extra sauce as desired then enjoy.

Expert Tips

• Warm your tortillas before you use them. This will help to make them more pliable and less likely to rip when filling them. Just follow package instructions for the best results.
• Prepare your tofu before you use it. If you are using super firm tofu, just remove from it’s package and pat dry before using. For extra firm tofu that is packed in a tub of water, make sure to press it well before using. This will help reduce excess water and encourage your tofu to crisp around the edges as it bakes.
• Quick soak your seeds. If you often forget to soak nuts or seeds overnight, just give them a quick soak in boiling water. Just let them sit for 15-20 minutes to soften then drain the water and use as directed.
• Adjust the consistency of your sauce based on preference. You can always add additional splashes of water as needed and blend until it is to your liking.

Frequently Asked Questions

How to Serve

To assemble a taco, heat up your tortillas then layer with the slaw, the herby tofu chunks, poblano sauce and some pickled jalapenos or pickled onions.

More Taco Recipes to Try

• Sticky Harissa Tofu Tacos
• Crispy Black Bean Tacos
• Chimichurri Corn Tacos
• Crispy Potato Tacos
• Orange Chipotle Shredded Tofu Tacos

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

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