Easy tofu tacos recipe with cabbage slaw and avocado

Name: Easy tofu tacos recipe with cabbage slaw and avocado
Prep time: 30 min
Total time: 30 min
Yield: 2 people
Ingredients: 1 package of firm or extra-firm tofu; 6 Tbs tamari sauce; 3 Tbs rice wine vinegar; 1 Tb Sriracha; ¼ teaspoon Chinese five spice powder; 3 Tbs water; ½ cup homemade sauerkraut; 1 avocado; ⅛ lemon or a lime; 4 corn taco shells; 2 Tbs vegan mayonnaise; 1 drizzle Sriracha

User Reviews

5.0

120 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
2 people
Calories
492 kcal
Course
Main Course
Cuisine
Mexican

Easy tofu tacos recipe with cabbage slaw and avocado

Ethan Patterson

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A soak in a simple Asian marinade transforms tofu from a strange sponge to a delicious, juicy source of protein. Tucked inside corn taco shells and topped with avocado and zesty cabbage slaw, it becomes a delicious, quick lunch.

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Ingredients

Servings

1 package of firm or extra-firm tofu
6 Tbs tamari sauce Bragg's amino acids or soy sauce
3 Tbs rice wine vinegar
1 Tb Sriracha or other hot sauce
¼ teaspoon Chinese five spice powder
3 Tbs water
½ cup homemade sauerkraut or thinly shredded or sliced cabbage, mixed with one tablespoon of vinegar
1 avocado
⅛ lemon or a lime
4 corn taco shells or 2 slices of sourdough bread
2 Tbs vegan mayonnaise
1 drizzle Sriracha or other hot sauce

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Instructions

Squeeze tofu slightly between your hands to extract fluids, and then chop into small cubes, each slightly smaller than 1-square inch.
In a square or rectangular bowl, mix marinade from soy, rice vinegar, hot sauce and water. Soak tofu cubes in marinade, covered with plastic wrap or lid, overnight (or at least a few hours; it can also stay in the marinade for a few days, soaking up flavour as it goes along, so don't hesitate to plan several meals from this tofu). Give the tofu pieces a stir every few hours, to ensure all are evenly coated with sauce.
When tofu has soaked thoroughly and you're ready to eat, heat up your shells (or slices of sourdough bread) on a medium-hot pan without any oil. When shells are ready, remove from heat and wrap tightly in a towel.
If homemade sauerkraut is unavailable, mix ½ a cup of thinly sliced cabbage with a tablespoon of vinegar.
Pit and roughly chop avocado. Drizzle with the juice of ⅛ of a lemon and a small pinch of salt.
Mix mayonnaise with a squirt of hot sauce in a small bowl.
Assemble your tacos (or sandwich): start with a layer of avocado, then a layer of tofu cubes, followed by homemade sauerkraut (or sliced cabbage), and a few drops (or a smear) of spicy mayonnaise. Tuck in, but ensure you have a plate nearby to catch all the delicious juices!

Nutrition Information

Show Details

Calories 492kcal (25%) Carbohydrates 36g (12%) Protein 25g (50%) Fat 29g (45%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Monounsaturated Fat 11g Sodium 3667mg (153%) Potassium 1062mg (30%) Fiber 11g (44%) Sugar 5g (10%) Vitamin A 169IU (3%) Vitamin C 22mg (24%) Calcium 134mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 492 kcal

% Daily Value*

Calories	492kcal	25%
Carbohydrates	36g	12%
Protein	25g	50%
Fat	29g	45%
Saturated Fat	4g	20%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	11g	55%
Sodium	3667mg	153%
Potassium	1062mg	23%
Fiber	11g	44%
Sugar	5g	10%
Vitamin A	169IU	3%
Vitamin C	22mg	24%
Calcium	134mg	13%
Iron	5mg	28%