Asian Inspired Tacos with Smoked Tofu and Mushroom Filling


I was at the grocery store the other day and came across smoked tofu. The previous week, I had eaten a fantastic salad at a vegan restaurant which used smoked tofu as the protein. As a result, I felt inspired to buy the smoked tofu and to create something unique with it. I have also been on an Asian cuisine kick. Therefore, the combination of influences inspired this dish. Whether you are a vegan or not, this recipe is sure to please. When you combine the tofu with mushrooms, onions, and ground walnuts, the result is a filling that has a similar taste and texture to ground beef. This filling can be utilized in a variety of ways – whether in tacos, in burritos, or to top salads. However, I chose to use this filling in tacos, and BOY, was that a great choice! Here is the recipe I made. I hope you like it as much as I did! If you are looking for more healthy and delicious meals that don’t include meat, I recommend the Delicious Vegetarian Quiche and the Deconstructed Falafel Bowls with Roasted Veggies.



4 cups Portobello mushrooms, chopped

6 ounces smoked tofu

2 green onions, chopped

2 cups walnuts


1 tablespoon honey

1 teaspoon sesame oil

1 tablespoon soy sauce

1 tablespoon peanut butter

1/2 – 1 teaspoon sriracha (optional)

salt and pepper to taste


Guacamole (recipe coming soon)

Quick pickled cucumbers (recipe coming soon)

Shredded cabbage

Shredded carrots

Cilantro, chopped



Add the mushrooms, smoked tofu, and green onions to a food processor and pulse until a paste has formed.

Heat one teaspoon high temperature cooking oil (like avocado oil) in a large skillet. Add the mushroom/tofu mixture and cook until heated through (approximately 3-5 minutes), stirring frequently. Set aside.

To the food processor, add the 2 cups of walnuts. Pulse briefly until the walnuts are coarsely chopped. Stir the walnuts into the mushroom/tofu mixture.

To make the sauce: Add all ingredients to a medium-sized bowl and whisk together.

Stir the sauce over the mushroom mixture. Add back to the heat and stir together until everything is well-combined and reheated (approximately 2-3 minutes).

This mixture can be used in place of ground beef in tacos, subs, burritos, or on top of salads. My favorite way to use this particular recipe is in tacos. I have listed some taco toppings that would pair well with the tofu/mushroom mixture, but add whatever you’d like! If you would like to the build the tacos exactly like I did:

To a corn tortilla, add guacamole and add some of the tofu/mushroom mixture. To follow, top with quick pickled cucumbers, shredded cabbage, shredded carrots, cilantro, and sriracha. Enjoy!

I certainly hope you enjoy this recipe as much as I did. Even a carnivore is sure to enjoy this vegan taco alternative. For more recipes like this one (plus 100), be sure to pick up a copy of the NEW Traveling Cook Abroad COOKBOOK from Amazon! 25% of all profits go to Autism Speaks, and you’ll also be supporting a small business, of course (yours truly). Bon appetite!


One Comment Add yours

  1. Yummmmmmm omg these look so good!!!

    Liked by 1 person

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