Plant-Based Tacos

As part of ASAP’s Farm Fresh for Health initiative, we partnered with community health professionals to bring you virtual demos to inspire cooking for yourself and your family. Dr. Brian Asbill of Ruckus Health demos a family favorite recipe.


Taco filling:

  • 1 pkg. medium or firm tofu
  • 1 tablespoon olive oil
  • 1 tablespoon Tamari or soy sauce
  • 3 tablespoons tomato paste
  • 1 tablespoon maple syrup
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 teaspoons chili powder
  • Soft tortillas or burrito wraps
  • Rice, cooked
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 1 cup mushrooms, sliced
  • 1 small cabbage, thinly sliced
  • 1 sweet potato, cubed
  • Cilantro leaves

Cashew cream:

  • 1/2 cup cashews
  • Juice from 1/2 lemon
  • 2 teaspoons cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Dash of salt


  1. Preheat the oven to 350 degrees.
  2. Press the tofu in a press or wrapped in a towel and weighted down with a heavy pan or books for 20 minutes.
  3. In a bowl, combine oil, Tamari, tomato paste, maple syrup, and spices. Stir to combine.
  4. Crumble pressed tofu into the bowl with the paste. Stir until combined. Spread out on a sheet tray lined with
    parchment paper or a silicone mat. Bake for 30 minutes, stirring midway through.
  5. Using 1 tablespoon of water, sauté onion, pepper, and mushrooms.
  6. Steam cubed sweet potatoes until tender.
  7. To prepare the cashew cream, place cashews in a high speed blender, such as a Vitamix. Add water to cover. Add lemon juice, vinegar, and spices, and blend on high for 1 minute. The cream will thicken as it chills. Loosen with additional water if needed.
  8. To assemble to tacos, warm tortillas or wraps for a few seconds in a microwave. Add rice, baked tofu crumbles, and vegetables. Top with cashew cream and cilantro leaves. (Optional: Add other toppings, such as guacamole or salsa.)

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