Carrot, Tofu and Jalapeño Pesto Tacos

Ready in less than 30 minutes, these vegan tacos showcase crunchy carrots, crispy tofu and a quick juicy jalapeño pesto.


  • No carrots? Swap for tomatoes, roasted aubergine or roasted squash.
  • No tofu? Use any protein you like. 

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Servings: 2


1 Carrot

4 Small soft corn tortillas

150 g Firm tofu (cubed )

1 tbsp Cornflour

1 tsp Garlic powder

1 tsp Onion powder

a pinch of Cayenne pepper

1 Avocado (cubed )

50 g  Jalapenos (drained from a jar )

50 g Coriander (leaves and stalks )

1 Lime

Olive oil

Salt & pepper


  1. Blend the jalapeños, fresh coriander, lime juice, salt and pepper in a food processor until smooth (add a little water if it's a bit dry). Cut the carrot into thin batons using a julienne peeler or knife, then add to a mixing bowl with the avocado, 1 tsp olive oil, salt and pepper. 
  2. Toss the tofu in the corn flour. Heat 1 tbsp olive oil in a small frying pan, then add the tofu and cook over medium heat for 5-7 minutes. Add the garlic powder, onion powder and cayenne pepper and toss to coat. Turn off the heat and add it into the bowl with the carrots. Toss and set aside.
  3. Heat up the corn tortillas in a large frying pan over medium heat. Fill with the carrot mixture and top with the jalapeño pesto.
  4. Serve immediately. Enjoy!
Carrot, tofu and jalapeño pesto tacos on a white plate

How to store

Store your homemade pesto in an airtight container in the fridge for up to 7 days, or in the freezer for up to 1 month. 


Follow the same steps with your leftover jalapeño pesto using the veggies and protein of your choice. 

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