A brighter taco experience that pairs wonderfully with summer’s bounty and is a fresh change of pace from the deep and smokey flavors of my original tofu taco recipe. In all honesty this is just my tofu larb lettuce wraps with taco fixins’. I have zero qualms about mixing and matching my food styles. Make it vegan by skipping the cheese or using vegan cheese. Or make it gluten free by using corn tortillas. Works great in a salad or as lettuce wraps too!

Toasted rice and pan fried crushed tofu build a flavorful base for these tasty tacos. I typically use brown rice because it’s what I have on hand most often. I think it imparts a nuttier flavor than white rice, but white works nicely too. Using a 1/2 teaspoon of chili will give you mild tacos while going with a full teaspoon gives you a spicier bite. Serve with a variety of hot sauces and salsas to allow for different spice levels.

A bright and fresh dish that comes together quickly and is easily personalized with your favorite herbs and accompaniments. Traditionally, the toasted rice flour is made from glutinous or short grain white rice. Because I typically have long brown rice on hand, I use it with fantastic results… It’s a little different, nuttier and crunchier, than what I’d get at my favorite Thai restaurant, but it’s just as tasty and using whole grain rice bumps up the nutrient count.

Absent any sugars or sweeteners, this is a brighter alternative to the cloying bottled sauces. A food processor or blender makes this recipe simple. Try with stir-frys or as a dressing with Thai inspired salads and wraps.