Tofu Tacos With Mango Slaw Recipes

ASIAN TOFU TACOS

Steps:

• Preheat oven to 400°F.
• Prep tofu and prepare sauce by combining tamari, sesame oil and garlic powder in a large bowl. Toss tofu in sauce. Add to a rimmed baking sheet and bake tofu for 20 minutes, flipping around the 10 minute mark. Tofu should be golden and slightly crisp.
• While tofu is baking, make asian slaw recipe.
• Once tofu is done, prep tacos by adding a portion of tofu and slaw into each tortilla. Serve with lime wedges and hoisin sauce for drizzling on top.

TOFU TACOS WITH MANGO SLAW

Steps:

• In a large bowl combine the coleslaw mix, mango, cilantro, red onion, jalapeno, and lime juice. Toss well to combine. Taste and add a little maple syrup or honey and salt and black pepper as desired, set aside.
• Remove tofu from packaging and slice into 8 equal pieces. Heat the oil in a large skillet over medium-high heat. Add tofu and cook until browned about 3 to 4 minutes on each side.
• While the tofu is heating, warm the tortillas using one of the methods in the notes section. Once warmed through, place tortillas in a clean towel and cover to keep warm.
• To assemble the tacos, spread tortillas with guacamole. Layer each one with 2 tofu pieces and 1/4 of the slaw mixture. Serve immediately with extra lime wedges, if desired.

MANGO TOFU TACOS

Steps:

• Cover the bottom of a skillet with coconut oil; warm over medium heat. Add onion, serrano pepper, and garlic; cook and stir until onion is lightly browned, about 10 minutes. Add tofu; stir to coat.
• Stir cilantro stems, 1/4 package taco seasoning, 1 teaspoon cumin, and 1 teaspoon coriander into tofu mixture; cook and stir until fragrant and tofu is cooked through, about 5 minutes. Add mangos and 1/4 package taco seasoning; cook, waiting 3 to 5 minutes before stirring. Add chili powder and salt; stir to coat. Season with more cumin and coriander if desired.
• Simmer tofu-mango mixture until most of liquid has evaporated, about 10 more minutes. Stir in cilantro leaves 1 minute before serving.

TOFU TACOS

Steps:

• Lay the tofu slices flat on a stack of paper towels; top with more paper towels, then put a heavy skillet on top to press out the excess water, about 10 minutes.
• Meanwhile, toss the coleslaw, radishes, cilantro, scallions, 1 tablespoon olive oil, the lime zest and half of the lime juice in a large bowl. Mix the yogurt with the remaining lime juice in a small bowl and season with salt and pepper.
• Brush the tofu on all sides with the remaining 1/2 tablespoon oil and sprinkle with the taco seasoning. Heat a nonstick skillet over medium-high heat, then add the tofu and cook until it begins to crisp, about 5 minutes; flip and cook 2 more minutes. Cut into strips.
• Toast the tortillas in a dry skillet, 1 minute per side, or wrap in a damp towel and microwave, 1 minute. Fill with the tofu, cheese and slaw, then drizzle with the yogurt sauce and salsa. Serve with the lime wedges.

MANGO SLAW

Steps:

• In a large bowl, combine all ingredients. Toss with tongs or a fork to combine.
• Refrigerate for at least 1 hour. Serve cold.