Crispy Baked Tofu Tacos with Cilantro Lime Slaw

• Vegan
• Gluten free

• Produce

  • 4 cups Cabbage
  • 1 Cilantro
  • 1 Green onions
  • 1 Lime

• Refrigerated

  • 1 Tofu, extra firm

• Condiments

  • 1 Hot sauce
  • 1 Soy sauce

• Baking & Spices

  • 1 Nutritional yeast

• Oils & Vinegars

  • 2 Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 Cumin

• Bread & Baked Goods

  • 1 Corn tortillas

Found on healthyaperture.com

Ingredients

• extra-firm tofu
• soy sauce
• nutritional yeast
• cumin
• extra virgin olive oil
• shredded cabbage (~ 4 cups)
• green onions, sliced
• chopped cilantro
• lime, juiced
• extra virgin olive oil
• corn tortillas
• Hot sauce, for serving

Directions

• Drain tofu. Wrap with a clean kitchen towel and weight down with a heavy skillet or can to remove liquid for 30 minutes or refrigerated overnight.  Chop tofu into 1 inch cubes. In a large bowl, whisk soy sauce, nutritional yeast, cumin and olive oil. Season with black pepper. Add tofu cubes, toss to coat, and marinate at least 30 minutes.  Heat oven to 400 degrees F. Place tofu cubes evenly on a large, oiled baking sheet, discarding extra marinade. Bake 35-40 minutes, flipping halfway.  While tofu is baking, make slaw. Mix cabbage, green onions and cilantro in a large bowl, In a small bowl, whisk together lime juice and olive oil. Season with salt and pepper. Add to slaw and toss to combine. When tofu is baked, remove from oven. Char tortillas lightly by placing over low flame on a gas stove for 30 seconds.  Serve tortillas filled with a scoop of slaw and baked tofu, topped with hot sauce of choise.  Schedule Schedule Schedule

Nutrition