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Tortillas stuffed with cabbage slaw, tofu nuggets, and poblano sauce.

Roasted Lemon Herb Tofu Tacos with Poblano Cream Sauce

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  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 3 servings 1x
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan


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.



Marinated Tofu

  • 1 lb super firm or extra firm tofu (if using extra firm, drain and press for at least 15 minutes before using)
  • Juice and zest of 1 lemon
  • 2 tbsp tamari
  • 1/4 cup fresh cilantro leaves, minced
  • 1 clove garlic, grated
  • 1 1/2 tbsp potato starch or cornstarch
  • 1 1/2 tbsp avocado oil

Poblano Sauce

  • 2 poblano peppers
  • 1/2 cup pepitas
  • 2 cloves garlic
  • 1/3 cup cilantro, woody stems removed
  • Handful of chives
  • 3 scallions, roughly chopped
  • Juice and zest of 1 lime
  • 2 tbsp nutritional yeast, optional
  • 1/2 cup unsweetened plant-based milk or plant-based yogurt
  • Kosher salt

For Assembly

  • 3 cups green cabbage, shredded
  • 1/3 cup fresh cilantro leaves, minced
  • 2 scallions, thinly sliced
  • 810 corn tortillas


  1. Preheat the oven to 425F. Place the pumpkin seeds in a bowl and cover with hot water while you prepare the other ingredients.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.


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.