photo by cookeatdelicious.com
TOFU TACOS
- 5 whole wheat tortillas
- 8 ounces of extra firm tofu
- 1 Tbsp each: smoked paprika, thyme
- 1 tsp each: cumin, garlic powder, pepper
- ½ tsp cayenne
- 1 Tbsp Olive Oil
CABBAGE SLAW:
- 1 cup each: red and green cabbage, sliced thin
- ¼ cup of apple cider vinegar
- Salt & pepper
AVOCADO CREMA:
- 2 avocados
- 2 garlic cloves, mined
- 1/3 cup of lime juice, fresh or bottled
- 1 ½ Tbsp olive oil
- Salt & pepper
- Cilantro or parsley, chopped (optional)
DIRECTIONS:
- Drain and rinse tofu and press it between kitchen towels and weight it down.
- Preheat oven to 400 and line baking sheet with parchment paper.
- Combine cabbage, vinegar and salt/pepper.
- Mix spices: paprika, thyme, cumin, garlic powder, cayenne and pepper.
- Cut tofu into 1 inch pieces and lightly coat with olive oil. Bake in oven for 10 minutes.
- Remove tofu from oven and sprinkle with spices.
- Heat 1 Tbsp olive oi in large pan on medium heat and add tofu. Cook for about 5 minutes per side.
- Place all ingredients for Crema in blender and blend until smooth.
- Warm tortillas and add tofu, slaw and crema. Top with cilantro if using.
OPTIONS:
- Add chopped tomatoes, rinsed and drained black beans, and chopped jalapenos.
- Replace tofu with black beans, chopped mango and jalapeños.
- Buy packaged coleslaw.