Mexican-Inspired Tofu Tacos with Chili-Lime Slaw
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 below 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.
Servings 10 -12 Tacos
For the Tofu:
- 10 oz (283g) Firm Tofu , sprouted if you can find it, pressed and drained for at least 20 minutes (see note)*
- 1 Tbs Coconut Oil unrefined, virgin or olive oil
- 1 C (110g) Purple Onion large dice (about 1/2 a medium onion)
- 3/4 C (90g) Green Bell Pepper large dice (about 1/2 a medium pepper)
- 1 Tbs Cumin
- 1 Tbs Chili Powder
- 1/2 tsp Smokey Paprika
- 1 Tbs Masa Harina Flour or sub 2 Tbs ground tortilla chips **see note
- 3/4 tsp Fine Sea Salt
- 2 tsp Adobo Sauce from a can of chipotle chilis in adobo sauce (1 tsp for medium, 2-3 tsp for spicy!) - look for gluten free if needed
- 3/4 C (200g) Fire Roasted Tomatoes with its juice
- 1 C (220g) Vegetable Broth
For the Slaw:
- 3 C (150g) Shredded Mix of Red and Green Cabbage loosely packed
- 1 Tbs Seeded Jalapeño minced (or to taste. Take this up if you like spicy!)
- 1/2 C (20g) Cilantro rough chopped
- Juice of 1 -2 Limes to taste and depending on the size of the lime
- 1/2 tsp Fine Sea Salt
Make the Slaw:
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.
*Freeze your tofu when you bring it home from the store. Thaw it in the refrigerator overnight, then press out the water. Something magical happens in the freezer. Since tofu is packaged in water, we need press the water out of it to make room for flavor! To press thawed tofu, use a tea towel and place it under and on top of the tofu. Set it on a plate. Place something heavy on top, like a cutting board, another plate or a not-so-full box of wine to press the water out. We don't want it too heavy or it will squash the tofu. Move the tea towel a few times to a dryer area of the towel so it can absorb more water. Press for about 20-30 minutes, up to an hour if you have time.
**Find Masa Flour in the Mexican food or flour section of the grocery store. It really takes these tacos over the top! If unavailable, grind up a small handful of corn tortilla chips in a food processor - this takes about 2-3 minutes and use 2 Tbs of ground chips in the place of masa flour. It's not as flavorful as masa, but it will aid in thickening.
More Recipes Featuring Masa Harina:
Nutrition includes taco filling, a flour tortilla and slaw.
Serving: 1Taco | Calories: 174kcal | Carbohydrates: 25g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Sodium: 854mg | Potassium: 168mg | Fiber: 3g | Sugar: 4g | Vitamin A: 554IU | Vitamin C: 20mg | Calcium: 102mg | Iron: 2mg