Description
Crispy tofu, crunchy slaw, and creamy avocado sauce come together in these bold and vibrant Tofu Tacos—perfect for weeknight dinners or taco nights.
Ingredients
- Extra-Firm Tofu: 1 block (14 oz), pressed and cubed
- Soy Sauce: 2 tablespoons
- Olive Oil: 1 tablespoon
- Smoked Paprika: 1 teaspoon
- Ground Cumin: 1 teaspoon
- Garlic Powder: 1/2 teaspoon
- Red Cabbage: 1 cup, thinly sliced
- Carrot: 1 medium, grated
- Lime Juice: 2 tablespoons
- Avocado: 1, mashed
- Greek Yogurt or Vegan Alternative: 1/4 cup
- Corn Tortillas: 8 small
- Salt & Pepper: To taste
Instructions
- Preheat Your Equipment: Heat a non-stick or cast-iron skillet over medium-high heat for 2–3 minutes.
- Combine Ingredients: In a bowl, mix soy sauce, olive oil, smoked paprika, cumin, and garlic powder. Toss in tofu cubes and marinate for 10 minutes.
- Prepare Your Cooking Vessel: Add oil to your hot skillet, then cook tofu for 8–10 minutes until golden and crisp on all sides.
- Assemble the Dish: Toss cabbage, carrot, lime juice, salt, and pepper in a bowl for slaw. In another bowl, mash avocado with yogurt and a pinch of salt.
- Cook to Perfection: Warm tortillas in a dry skillet for 30 seconds per side.
- Finishing Touches: Spoon tofu into tortillas, top with slaw, and drizzle with avocado sauce.
- Serve and Enjoy: Garnish with lime wedges, cilantro, or hot sauce if desired.
Notes
- Press tofu ahead of time for the crispiest results.
- Add pickled onions or jalapeños for extra zing.
- Reheat tofu in a skillet for the best texture.