Go Back
vegan fish tacos with herbed cashew crema

Vegan Fish Tacos with Herbed Cashew Crema

These tofu fish tacos are crunchy, chewy, and perfectly spiced topped with a creamy herbed cashew crema. The perfect addition to your summer meal.

Course Main Course
Keyword easy vegan dinner recipe, healthy summer recipe, herbed cashew crema, vegan fish tacos
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Taavi Moore


Tofu "Fish"

  • 12 oz. extra firm tofu
  • 1 cup panko breadcrumbs
  • ¼ cup nori flakes
  • 1 cup all-purpose flour
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 1 tbsp ponzu sauce or sub lemon juice
  • 1 tsp minced garlic
  • 1 ½ cups non-dairy milk

Herbed Cashew Crema

  • ½ cup cashews soaked in boiling water for 20 minutes.
  • cup fresh parsley
  • cup chopped green onion
  • 3 tbsp lemon juice
  • 1 tsp minced garlic
  • ½ cup non-dairy milk
  • 1 ½ tsp kosher salt
  • ½ tsp paprika
  • ¼ tsp cayenne pepper


  • ½ cup chopped red onion
  • 6-7 corn tortillas
  • ¼ cup chopped fresh cilantro


  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Press and drain the tofu to rid of excess liquid. Cut tofu into slices (see images above). Size can vary.

  2. In a mixing bowl, combine panko breadcrumbs and nori flakes. In a separate mixing bowl, whisk together flour, salt, pepper, ponzu, garlic, and milk. One-by-one coat tofu slices in breadcrumb mixture then dunk in wet mixture. Shake off any excess if needed. Place on prepared baking sheet. Bake tofu for 30 minutes until light golden brown and crispy.

  3. While tofu is baking, prepare the sauce. Blend all sauce ingredients in a high-powered blender until thick and creamy. Adjust taste with salt and pepper if needed.

  4. Grill up corn tortillas. Stuff with a couple slices of tofu "fish" and chopped red onion. Drizzle with cashew crema and top with fresh cilantro.