Mexican-Inspired Tofu Tacos with Chili-Lime Slaw and Cilantro-Pepita Crema

• Vegetarian

• Produce

  • 1/2 1 c purple onion, large
  • 3 4 c green bell pepper (large dice (about 1/2, large
  • 1 Avocado
  • 1/2 cup Cilantro
  • 1 Cilantro
  • 1 Fist full of cilantro, leaves
  • 1 tbsp Jalapeno
  • 1 Jalapeno, fresh
  • 2 Limes, juice of
  • 3 cup Mix of red and green cabbage
  • 6 Pickled jalapeno rings
  • 3/4 cup Tomatoes, fire-roasted

• Refrigerated

  • 10 oz Sprouted tofu

• Canned Goods

  • 1 cup Vegetable broth

• Condiments

  • 2 tsp Adobo sauce
  • 3 tbsp Lime juice, fresh
  • 1 Salsa

• Pasta & Grains

  • 1 Spanish brown rice

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 tbsp Masa harina flour** (see note
  • 1/2 tsp Paprika, Smokey
  • 1/2 tsp Paprika, smoky
  • 2 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Coconut oil, virgin unrefined

• Nuts & Seeds

  • 1 1/4 tbsp Cumin, ground
  • 1 Pepita crema
  • 1 cup Pepitas, raw

• Bread & Baked Goods

  • 1 Your favorite tortillas

• Liquids

  • 3/4 cup Water

Found on vanillaandbean.com

Description

Directions

• Preheat the oven to 350F (180C). Slice the tofu into 1 cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes. This will dry the tofu out.
• In a large saute pan, add the coconut oil and heat until shimmering. Add the onion and bell pepper. Saute for about five minutes on medium low or until soft. Add the cumin, chili powder, paprika, masa flour, and sea salt all at once, then add the adobo sauce. Stir for about 2 minutes until fragrant and the seasonings are incorporated around the veggies. Stir in the tomatoes, vegetable broth and tofu, then turn the heat to low and place a lid on the pan. Simmer for 10 minutes. Place mixture in a food processor and pulse 8-9 times, making sure the tofu is still somewhat chunky, but ground down. Place back in the pan, put a lid on it to keep it warm (off the heat).
• Place the pepitas, lime juice, jalapeños, cumin, paprika, sea salt, cilantro and water in a high speed blender (I use Vita Mix) and blend on the puree cycle or medium high, scraping the container down several times to create a smooth puree. Place in a bowl and set aside.
• In a medium bowl, mix the red and green cabbage, jalapeño, cilantro, lime juice and sea salt.
• I like to warm my tortillas on a low open flame on the stove top turning with tongs a few times to lightly char the tortillas. To hold them warm, place the tortillas in foil and into a warmed toaster oven on low heat.
• On the tortilla, spoon a good smear of crema down the center of the tortilla. Spoon the tofu evenly over the top, then add the slaw and any condiments you prefer.
• Store the leftover tofu in the fridge in a lidded container for up to three days.