In a medium bowl, whisk together the vegan yogurt, lemon juice, dill, chives, onion powder, garlic powder, salt and pepper. Once combined, add the shredded cabbage. Toss to coat and then set aside in the refrigerator.
Make the BBQ shredded tofu filling
Using the large holes of a box grater, shred the smoked tofu.
Set a large, nonstick skillet over medium heat. Once the skillet is hot, pour in the olive oil and swirl it around. Add the shredded smoked tofu and spread it out. Season with salt and pepper and let it sit for 2 minutes. Add the paprika, onion powder, and garlic powder and stir.
Let it sit for another 2 full minutes. Once you start to notice some of the shreds browning, pour in the barbecue sauce and stir. Once the shredded tofu and sauce are hot and the sauce is clinging, about 1-2 minutes, turn off the stove.
Assemble the tacos
Place the warm tortillas on a platter/plates. Evenly divide the tofu mixture amongst all tortillas. Top each taco with an even portion of the yoghurt ranch slaw. Finish the tacos with pickled red onions if you like. Enjoy!
Recipe Notes
If you’re not big on smoky flavor, you can definitely swap firm or extra firm tofu instead! I would bump up the seasoning if you’re doing that.
For vegan yogurt, I love Yoggu and Simpla brands. Both are coconut based, have minimal ingredients, and also have a bit of tang.
Use corn (or brown rice, almond, chickpea etc) tortillas to keep it GF!
I like to char the tortillas a bit on the open flame of my gas stove. You can also just simply wrap them up in foil and heat them in the oven/air fryer.
A vegan taco filled with skillet-sautéed BBQ shredded tofu and a tangy yogurt ranch slaw, ready in about 30 minutes for an easy weeknight dinner.