Spicy Crispy Tofu Tacos with Cilantro Lemon Slaw & Sauce
Prep Time30mins
Cook Time12mins
Total Time42mins
Servings: 5loaded tacos
Calories: 146kcal
Course: Appetizer, Main Course
Cuisine: Asian, Mexican, Multi-Cuisine
Spicy Crispy Tofu Tacos with Cilantro Lemon Slaw & Sauce. Easy vegan tacos topped with a creamy cilantro sauce that are loaded with protein, fiber and flavor. Perfect for your next Meatless Monday and Taco Tuesday!
Ingredients
Tofu:
8ozFirm Tofu, 227g
½tspChili Powder
½tspCumin
½tspPaprika
¼tspOregano, Dried
¼tspGarlic Powder
⅛tspCayenne Pepper
⅛tspBlack Pepper
⅛tspSalt
1TbspTapioca Starch, or cornstarch, 8g
2tspOlive Oil
Cabbage Slaw:
⅔cupRed Cabbage, Sliced, 59g
⅔cupGreen Cabbage, Sliced, 59g
1TbspLemon Juice
1TbspApple Cider Vinegar
1TbspCilantro, Fresh & Chopped, 1g
⅛tspSalt
Cilantro Sauce:
¼cupCoconut Yogurt, or other, 50g
½cupCilantro, Fresh & Chopped, 8g
1½TbspGreen Onion, Sliced, 10g
2tspJalapeño Pepper, Chopped, 10g
¾tspLemon Juice
½tspGarlic, Minced
⅛tspSalt
Assembling:
5Corn Tortillas
12stripsstrips Red Bell Pepper, Sliced, 38g
12stripsstrips Red Onion, Thinly Sliced, 2 Tbsp, 20g
1TbspGreen Onion, Sliced, 6g
¼Jalapeño Pepper, Sliced, 14g, Optional
Instructions
Prep:
Tofu: Arrange tofu between 5-6 paper towels and press down with heavy pots/pans. Let drain for 30 min.
Slaw: Toss all ingredients in a bowl, massage with hands for a few minutes and set aside.
Sauce: Process ingredients in a food processor until smooth.
Peppers: Cook peppers in nonstick skillet over medium in a few drops of oil, or water.
Cook Tofu:
Cut into ½” cubes and transfer to large bowl.
Toss with spices until evenly coated.
Add tapioca starch to bowl and toss until each piece is completely coated.
Heat oil in a large skillet over medium and add tofu. Cook 2-3 min, flip and cook other side 2-3 min until lightly golden and crispy. Don’t let tofu pieces touch each other or they will stick.
Assemble:
Warm the tortillas on a skillet or microwave.
Place slaw, tofu and veggies on tortillas, dividing equally.