August 16, 2026
Hoisin Braised Mushroom and Tofu Tacos
These Hoisin-Braised Mushroom and Tofu Tacos are inspired by NYT Cooking’s Slow Cooker Pork Tacos with Hoisin and Ginger. Thinly sliced cremini mushrooms and shaved tofu are cooked until caramelized, then simmered in a sweet and savory hoisin ginger sauce until thick and flavorful. They’re an easy, flavor-packed dinner perfect for taco night.
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqs more taco recipesHoisin Braised Mushroom and Tofu Tacos
Whenever I don’t know what to cook, one of my favorite things to do is scroll through my favorite cooking sites and look through the recipes I’ve saved. NYT Cooking’s Slow Cooker Pork Tacos With Hoisin and Ginger has been sitting in my archives for a while, so I finally decided it was time to make my own plant-based version. Instead of pork, I’m using thinly sliced cremini mushrooms and shaved tofu. The mushrooms are coated in a delicious hoisin-ginger marinade before being cooked until slightly caramelized. Then, everything is simmered in that same sauce until it cooks down, thickens, and clings to every bite! The result is savory, sweet, gingery, and sooo satisfying, with caramelized edges, tender mushrooms, crispy bits of tofu, and plenty of saucy goodness. Spoon everything into warm tortillas and pile on the fresh, gingery slaw for an easy dinner that feels much more exciting than your average weeknight meal!
Why You’ll Love This Recipe
- Big on flavor: Hoisin, ginger, and caramelized mushrooms and tofu create a sweet, savory, umami-packed filling.
- Easy and weeknight-friendly: Simple ingredients and straightforward cooking make these an easy vegan dinner.
- Great texture: Tender mushrooms, crispy tofu, and crunchy slaw make every bite fun and interesting!
- A fun twist on taco night: The hoisin-ginger flavor combination is an easy way to change up your usual tacos.
- Easy to customize: Add your favorite toppings or adjust the slaw and spice level to make them your own!
Step-by-Step Instructions
1. Make the Marinade:
In a large bowl, whisk together vegetable broth, hoisin sauce, vegan fish sauce (or Knorr liquid seasoning), minced ginger, and red chili flakes until smooth. Add the sliced cremini mushrooms and toss thoroughly to coat. Let sit 10 to 15 minutes.
2. Prepare the Slaw:
While mushrooms marinate, combine rice vinegar, soy sauce, toasted sesame oil, minced ginger, and agave in a large bowl. Add thinly sliced cabbage, julienned cucumber, carrots, and Bosc pear. Toss well to coat. Set aside at room temperature to let flavors meld.
3. Sear the Mushrooms and Tofu:
Heat a large sauté pan over medium-high heat. Using a slotted spoon, transfer marinated mushrooms to the hot pan, allowing excess marinade to drip back into the bowl. Cook 5 to 6 minutes, stirring occasionally, until tender and slightly caramelized. Transfer to a plate and set aside.
Add neutral oil to the same pan over medium-high heat. Once hot, add diced onion and cook 2 to 3 minutes until translucent. Add the shaved tofu and minced garlic, tossing occasionally. Cook 10 to 15 minutes until tofu is lightly browned with crisp edges.
4. Simmer:
Return the cooked mushrooms and reserved marinade to the pan. Bring to a gentle simmer, then reduce heat to medium-low. Continue simmering, stirring occasionally, until the sauce reduces and thickens enough to coat the back of a spoon, 5 to 8 minutes.
5. Assemble, Serve and Enjoy!
Remove from heat and let cool 5 to 10 minutes. Place 2 to 3 spoonfuls of the mushroom-tofu mixture onto each warmed tortilla. Top generously with slaw and fresh minced cilantro. Serve immediately.
Tips and FAQs
- Press Your Tofu Properly: Wrap the tofu block in clean kitchen towels or paper towels, then set something heavy on top (a cast iron skillet works great). Press for 15 to 20 minutes to remove excess water. This ensures better browning and helps the tofu absorb the marinade.
- Don’t Skip the Caramelization: Those browned edges on both the mushrooms and tofu aren’t just for looks, they add savory depth through the Maillard reaction. Resist crowding the pan and cook in batches if needed to achieve proper browning.
- Reserve That Marinade: After tossing the mushrooms in the sauce, don’t pour the leftover marinade down the drain. We reuse it to braise the tofu-mushroom mixture, concentrating those flavors into a thicker, glossier sauce!
- Prep Slaw Ingredients Ahead: Julienning vegetables takes time. Consider doing this the night before and storing in an airtight container for grab-and-go assembly.
Can I make this ahead of time?
Yes! The filling keeps well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen the sauce. Slaw is best made fresh but can hold for 1 day refrigerated.
What can I substitute for vegan fish sauce?
I find that Knorr liquid seasoning works as a great substitute. Depending on where you’re located, I can find this at most grocery chains.
Can I freeze the filling?
Yes! Freeze in portion-sized containers for up to 2 months. Thaw overnight in the fridge and reheat gently. Note: texture may soften slightly upon reheating.
More Taco Recipes
The Best Vegan Tacos!
These Hoisin-Braised Mushroom and Tofu Tacos are an easy way to bring something new to taco night. With caramelized cremini mushrooms, golden tofu, a savory-sweet hoisin ginger sauce, and crunchy slaw, these vegan tacos are packed with flavor and texture in every bite!
If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Hoisin-Braised Mushroom and Tofu Tacos
Ingredients
Ingredients:
- ½ cup low-sodium vegetable broth
- ½ cup hoisin sauce
- ¼ cup vegan fish sauce, or Knorr liquid seasoning
- 3 tablespoons fresh ginger, peeled and minced
- 1 teaspoon red chili flakes, optional
- 1 pound cremini mushrooms, thinly sliced
- 2 tablespoons neutral oil, such as avocado or canola
- 1 small white onion, diced (~250g)
- 1 (16-ounce) block extra firm tofu, pressed and shredded on the large side of a box grater
- 8 cloves fresh minced garlic
- ~15 corn or flour tortillas, warmed
- Fresh minced cilantro, for garnish, optional
For the Slaw
- ¼ cup seasoned rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger, peeled and minced
- 1-2 teaspoons agave
- ½ small head of cabbage, thinly sliced (~250g)
- 2 cucumbers, peeled, deseeded and julienned (~350g)
- 2 carrots, peeled and julienned (~150g)
- 1 Bosc pear, peeled, cored and julienned (~150g)
Instructions
- Place the broth, hoisin sauce, vegan fish sauce, ginger and red chili flakes in a large bowl and whisk until combined. Add the sliced mushrooms and toss to coat. Set aside for 10 to 15 minutes to quickly marinate.
- While the mushrooms are marinating, prepare the slaw. In a large bowl, whisk together the rice vinegar, soy sauce, sesame oil, ginger and agave until combined. Add the cabbage, cucumber, carrots, and pear, tossing to coat thoroughly in the dressing. Set aside.
- Heat a large sauté pan over medium-high heat. Using a slotted spoon, transfer the marinated mushrooms to the hot pan, letting any excess marinade drip back into the bowl. Reserve the remaining marinade.
- Cook the mushrooms, stirring occasionally, until tender and slightly caramelized, 5 to 6 minutes. Remove and set aside.
- Heat the oil in the same pan over medium-high heat. Once the oil is hot, add the diced onion and cook until translucent, 2 to 3 minutes.
- Next, add the shaved tofu and garlic and continue to cook, tossing occasionally, until the tofu is lightly brown and slightly crisp around the edges, 10 to 15 minutes.
- Pour in the reserved mushrooms and marinade and bring to a gentle simmer.
- Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the sauce has reduced and thickened and coats the back of a spoon, 5 to 8 minutes. Remove from the heat and let cool at room temperature for 5 to 10 minutes before serving.
- To build your tacos, place 2 to 3 spoonfuls of the mushroom and tofu mixture onto a warmed tortilla. Top each taco with slaw and fresh minced cilantro. Enjoy!
