Mexican Tofu Tacos with Cabbage Slaw
Serving Size: 4
Whether or not your vegan or vegetarian, you'll enjoy these delicious tacos made with traditional Mexican spices and crumbled tofu.
Recipe by:
Cook Times
Cooking Tools Required
12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Top StoveIngredients
- 14 ounce extra firm tofu drained and crumbled
- 2 tablespoon avocado oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 8 each small corn tortillas
- 1/4 cup cilantro chopped
- 2 cup green cabbage shredded
- 1 each lime juiced
- 3/4 teaspoon Kosher salt
- 1/3 teaspoon freshly ground black pepper
Instructions
- Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add crumbled tofu, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 8-10 minutes until tofu is golden and slightly crispy.
- In a mixing bowl, combine shredded cabbage, lime juice, 1 tablespoon avocado oil, salt, and pepper to create a slaw.
- Warm the corn tortillas and fill them with the cooked tofu mixture. Top with cabbage slaw and fresh cilantro. Serve immediately.
Reheating Instructions
Heat the crumbled tofu in a sauté pan over medium heat until heated through.
Nutrition
Calories: 162kcal | Carbohydrates: 6g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 456mg | Potassium: 91mg | Fiber: 2g | Sugar: 2g | Vitamin A: 377IU | Vitamin C: 13mg | Calcium: 146mg | Iron: 2mg