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Spicy Tofu Tacos


For Tacos:

Taco shells heated according to package directions.

1 block of firm pressed Tofu cut into 1-inch cubes

2 Tbsp. Tamari

Two heaping Tbsp. nutritional yeast

1 tsp Bittersweet Herb Farm Zesty Garlic Seasoning

1 tsp Bittersweet Herb Farm Chili Pepper with Garlic Oil

2 Tbsp. Olive oil

Two handfuls of fresh spinach


In a bowl add, Tofu, tamari, nutritional yeast, and Bittersweet Herb Farm Zesty Garlic Seasoning. Toss well.


In a large skillet add Bittersweet Herb Farm Chili Pepper with Garlic Oil, Olive oil, and tofu.  Cook until crispy on all sides, about 15-20 minutes.  Add spinach and stir in until slightly wilted.

Southwest Picante Aioli Sauce:


4 Tbsp. plant based butter

1 tsp Bittersweet Herb Farm Southwest Picante Seasoning

4 Tbsp. Vegan mayonnaise

1 tsp arrowroot


in a small pan melt butter.  Add arrowroot to slightly thicken.  Remove from heat.

In a medium bowl add mayonnaise, melted butter with the arrowroot and Bittersweet Herb Farm Southwest Picante Seasoning.  Mix well.

Start building your tacos

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