Oh Tacos! A meal I could eat for breakfast, lunch, and dinner! These Vegan Hawaiian Tacos have a lot going on which means a lot of flavor! I got inspired when I saw Half Baked Harvest post her Hawaiian Chicken Tacos. Talk about a flavor explosion in your mouth! I have recently tried to go more plant based due to some health issues, and I thought I would put my own spin on this recipe. I ended up making them for my Birthday dinner with my parents and grandparents, and they were a hit.
It starts with the tortillas to hold all the delicious toppings. I love the Siete tortillas. The ingredients are incredible, and they are delicious. Now the filling starts with crispy tofu. I seasoned the tofu with a Jerk seasoning and a little arrowroot starch to make them super crispy. You can use a homeade Jerk Seasoning or store bought. Then to put the Hawaiian touch to these tacos is the pineapple salsa which is super simple. Just pineapple, cilantro, poblano pepper, and a little green salsa. All that is left is the sauce to finish it off which is a vegan herb ranch dressing. I think i could put this ranch on everything and it would make me happy. I took a short cut with the ranch and used a dairy free ranch, and just added herbs to liven the dressing up some. With all those goodies you have to leave room for some toppings which is just a little lettuce for a cool crunch, and buttery avocado. Y’all I am just telling you these tacos are flavor bombs and you will want all the left overs.
It may seem like a lot of components to this recipe, but each one of them is so important to complete the meal. You have a little something sweet, spicy, creamy, and salty. These Hawaiian Tacos are sure to be a crowd pleaser, and if you are looking for a healthy meal these are perfect. I honestly feel so satisfied with this recipe and don’t even miss the meat. If you want a healthy meal full of flavor, this is a must try!
Press the tofu in a tofu press or pat with paper towels to drain the liquid. Then chop into bite size cubes and set aside.
Preheat the oven to 400 and line two roasting pans with parchment paper or just one if you have an air fryer.
Combine all the jerk seasoning ingredients together and mix until combined. In a separate bowl mix 3 tbsp of the seasoning with arrowroot starch.
Coat the tofu cubes in the seasoning mixture, and then add to air fryer or place on a roasting pan. Place in the oven or air fryer at 400 degrees for about 15- 20 minutes flipping halfway until golden and crisp on the outside.
On the other roasting pan add the poblano pepper and optional chopped bell pepper. Place in the oven with the tofu and allow to roast for about 15 -20 minutes flipping halfway until the poblano skin is charred and bell peppers are soft and golden.
While the veggies roast, chop the pineapple and add to a bowl. Then add in chopped cilantro and green salsa.
In a blender add ranch with the herbs and blend till smooth. Then set aside.
When the poblano pepper is done roasting, take off the skin and deseed. Then chop and add to the pineapple mixture and stir to combine.
Chop the lettuce, avocado, and heat up tortillas if needed.
Then ready to serve. Layer tofu, pineapple salsa, lettuce, avocado, and a drizzle of ranch in a tortilla and enjoy!
Enjoy!!
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