Sriracha Tofu and Brussels Sprouts Tacos

The first time I mention this recipe to folks, they generally cringe. Heck, so did I. But it’s delicious. If you are brave enough to try something new, this is my favorite vegetarian dish.



  • 1 package of corn tortillas (you can also use crispy taco shells)
  • 1 package 16 OZ package of frozen brussels sprouts. ( we like Trader Joes brand the best)
  • 1 package of extra firm tofu
  • 3 or 4 oz of crumbled feta cheese
  • 4 tablespoons of mayonnaise
  • 2 tablespoon sriracha
  • Some olive oil and salt.

Start by defrosting the sprouts in the microwave for three or four minutes. They don’t need to be completely thawed.

Preheat the oven to 425.

Put the brussels sprouts on a cookie sheet and drizzle with olive oil and salt.

Bake the brussels sprouts in the oven for 20 minutes. Flip them and cook another 10-20 minutes until crispy and even a little black.

Once the sprouts are in the oven, drain the tofu and cut it up into bite sized pieces. I recommend cubes that are one inch by one inch by half an inch. Set the cubes on a few paper towels to let them continue to dry out.

Now warm up a skillet over high heat. DO NOT put any oil in the skillet. As soon as the skillet heats up, warm your corn tortillas by placing two or three in the pan, waiting a minute or two, flipping them, and removing after another minute or two. Repeat until you have warmed all the tortillas/ I like to place the tortillas on a plate and throw them in the microwave (without turning the microwave on) to help keep them from completely cooling off. You can skip this by buying crispy taco shells. #GLD

By now the brussels sprouts should be getting close.

Put a little olive oil in the skillet you just used for the tortillas and add the tofu. Cook on medium-high heat. I like my tofu kind of crispy on the outside, but cook it however you see fit.

While the tofu is cooking mix the mayo and sriracha in a mixing bowl big enough to fit the tofu and brussels sprouts.

As the tofu and brussels sprouts finish, throw them in the mixing bowl and stir them up to get a light coat of sauce on everything.

Now, you just spoon the mix onto double layered tortillas and sprinkle some feta on top.


Author: @tcar

I will fill out my bio as soon as I have time.

3 thoughts on “Sriracha Tofu and Brussels Sprouts Tacos”

Leave a reply