Description
These shredded tofu tacos with purple cabbage slaw and homemade guacamole are an easy 35-minute vegan dinner perfect for weeknights.
Ingredients
Scale
For the Tofu
- One 16-ounce block “super firm” tofu* (see note below)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon maple syrup or honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chipotle chili powder*
- Freshly ground black pepper, to taste
For the Tacos
- 4 cups finely shredded purple cabbage (about 1/4 small head)*
- Fine sea salt, to taste
- 4 tablespoons lime juice, divided
- 1/2 cup roughly chopped cilantro, divided
- 3 medium ripe avocados, pitted and peeled
- 1/4 cup finely diced red onion
- 10 to 12 corn tortillas
Instructions
- Preheat the oven to 425ºF. Line a large rimmed baking sheet with parchment paper.
- Using a box grater, grate the tofu directly onto the baking sheet.
- In a small bowl, stir together all the tofu seasonings above (from olive oil through black pepper). Drizzle over the tofu and toss with your hands to distribute evenly.
- Bake until the tofu is golden on top, 10 to 12 minutes. Then gently toss with a spatula and continue baking until golden all over, about 10 minutes more.
- Meanwhile, place the cabbage in a large bowl and sprinkle with 1/4 teaspoon salt. Massage vigorously with your hands until the cabbage is soft and feels juicy. Then add 1 tablespoon lime juice and 1/4 cup cilantro. Set aside to marinate for at least 10 minutes before serving.
- Make the guacamole. Place the avocados in a shallow bowl and mash with a fork until smooth. Stir in 1/4 cup diced red onion and the remaining 1/4 cup cilantro, and season to taste (I start with 1/4 teaspoon salt and 2 to 3 tablespoons lime juice).
- Warm up the tortillas: I like to toast tortillas directly on the burner (about 10 seconds per side). If you have an electric stove, heat the tortillas in a dry skillet over high heat instead.
- To assemble the tacos, divide the guacamole among the tortillas, and top with the tofu and cabbage.
Notes
- “Super firm” tofu can be bought at Trader Joe’s – where it’s labeled “high-protein tofu” – or from Nasoya. While you can technically prepare “extra firm” tofu the same way, the results won’t be as chewy or crispy – and you’ll need to press it first.
- If you don’t have chili powder, substitute with extra smoked paprika.
- Purple cabbage is extra pretty, but you can certainly use green cabbage here too.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 535
- Sodium: 510 mg
- Fat: 33 g
- Carbohydrates: 50 g
- Fiber: 16.2 g
- Protein: 17.3 g
