Vegetarian Tofu Tacos
A wonderfully versatile taco recipe for breakfast, lunch, or dinner that's perfect for vegans, vegetarians and meat-eaters alike.
- Serves: 6 persons
- 14oz tofu (firm, drained and cut into 1" cubes)
- 2cups coleslaw mix
- 3scallions (spring onions, thinly sliced)
- 1tablespoon cilantro (packed, fresh, chopped)
- 2tablespoons lime juice
- Salt and pepper to taste
- 1tablespoon canola (or grapeseed oil)
- 1small onion (diced)
- 1small bell pepper (diced)
- 1small jalapeño (finely diced)
- 3cloves garlic (minced)
- 1tablespoon tomato paste
- 1teaspoon cumin
- 1 ½teaspoons chili powder
- ½teaspoon paprika (smoked)
- 10small corn tortillas (or 8 medium tortillas, corn or flour)
- 1cup cheese (Monterey, shredded)
- ½cup salsa verde
Step 1Gather the ingredients.
Step 2Place tofu in a single layer on a double layer of paper towels and top with another double layer of paper towels. Place a heavy pan on top to press moisture out of the tofu. Let sit for 10 minutes.
Step 3Meanwhile, make the slaw. Combine the cabbage slaw mix, spring onion, cilantro, and lime juice. Season with salt and toss well.
Step 4Add canola or grapeseed oil to a large skillet and heat over medium heat. Once hot, add onion and bell pepper and sauté for 3 minutes. Add jalapeño and garlic and sauté for 1 more minute.
Step 5Add tomato paste, cumin, chili powder, and smoked paprika and cook, stirring, for 1 to 2 minutes, or until fragrant and evenly distributed.
Step 6Add tofu a handful at a time, squeezing and breaking up the tofu with your hands as you add it to the pan. Stir well and season with salt and pepper.
Step 7Cook for about 5 minutes, stirring often, and seasoning as needed. If the mixture becomes too dry, add a tablespoon of water. You want the mixture to resemble a chunky ground beef taco mix in wetness and texture. Remove from the heat.
Step 8Warm the tortillas in the oven (covered on low heat) or in a skillet in batches. Add a sprinkle of cheese followed by the tofu mixture, salsa verde, and slaw. Serve immediately.