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.
Course Dinner, Lunch
Keyword Tofu Tacos
Prep Time 30minutes
Cook Time 40minutes
Total Time 1hour10minutes
Servings 10-12 Tacos
Author Traci York | Vanilla And Bean
For the Tofu:
10oz (283g)Firm Tofu, sprouted if you can find it, pressed and drained for at least 20 minutes (see note)*
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).
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. Freezing improves its texture. Thaw it in the refrigerator overnight, then press out the water. 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, or skillet 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 MasaFlour 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: