MEXICAN-INSPIRED TOFU TACOS WITH CHILI-LIME SLAW RECIPE
Mexican inspired flavors come together in these mouthwatering tacos. Take the heat up or down by varying the amount of adobo sauce to taste. Delicious served with pepita cream, Spanish rice and guacamole. Make ahead for freezer friendly meal prep. This recipe is vegetarian and vegan, optionally gluten free. *Time above does not include hands off time needed to press the tofu (20-30 minutes). The Chili-Lime Pepita Crema has been moved to its very own URL.
Provided by Traci York | Vanilla And Bean
Time 1h10m
Number Of Ingredients 19
Steps:
- Preheat the oven to 350F (180C). Slice the tofu into about 1/2" - 1" (1.3 - 2.5 cm) cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes or until slightly golden and dryer to the touch. Baking dries the tofu out.
- In a large saute pan, add the coconut oil and heat until shimmering. Add the onion and bell pepper. Saute for about five minutes on medium heat or until soft, a little charring is good! Add the cumin, chili powder, paprika, masa flour, and sea salt all at once, then add the adobo sauce. Stir for about 2 minutes until fragrant and the seasonings are incorporated around the veggies. Stir in the tomatoes, vegetable broth and tofu, then turn the heat to low and place a lid on the pan. Simmer for 10 minutes. Place mixture in a food processor and pulse 8-9 times, making sure the tofu is still somewhat chunky, but ground down. Place back in the pan, give it a little squeeze of lime and taste for salt adjustment. Put a lid on it to keep it warm (off the heat).
- In a medium bowl, mix the red and green cabbage, jalapeño, cilantro, lime juice and sea salt. Set in the refrigerator until ready to top tacos.
- I like to warm my tortillas on a low open flame on the stove top turning with tongs a few times to lightly char the tortillas. To hold them warm, place the tortillas in foil and into a warmed oven on low heat.
- On the warm tortilla, spoon a good smear of pepita crema, guacamole or sour cream down the center of the tortilla. Spoon the tofu evenly over the top, then add the slaw and any other condiments you prefer.
- Store the leftover tofu taco filling in the fridge in a lidded container for up to three days or the freezer for up to a month. Thaw in the refrigerator overnight, then gently rewarm on the stovetop.
Nutrition Facts : ServingSize 1 Taco, Calories 174 kcal, Carbohydrate 25 g, Protein 6 g, Fat 6 g, SaturatedFat 2 g, Sodium 854 mg, Fiber 3 g, Sugar 4 g
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