Easy tofu tacos recipe with cabbage slaw and avocado
User Reviews
5
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Prep Time
30 mins
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Total Time
30 mins
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Servings
2 people
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Calories
492 kcal
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Course
Main Course
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Cuisine
Mexican
Easy tofu tacos recipe with cabbage slaw and avocado
Description
Easy tofu tacos recipe with cabbage slaw and avocado features firm tofu marinated in tamari sauce, rice wine vinegar, sriracha, and Chinese five-spice powder, soaked overnight to develop deep flavors. The tofu cubes are served in warmed corn taco shells or slices of sourdough bread, providing a warm, sturdy base. Accompanying the tofu is a slaw made from sauerkraut or thinly shredded cabbage dressed with vinegar, offering a refreshing, tangy crunch. Ripe avocado is pitted and chopped, then drizzled with lemon juice and a pinch of salt to add creaminess and subtle brightness. A touch of vegan mayonnaise and additional hot sauce can be included for extra creaminess and heat.
The recipe highlights the contrast of textures: tender, flavorful tofu with crisp cabbage slaw and creamy avocado. The tofu's marinade imparts a savory, slightly spicy, and aromatic profile from the five-spice powder, while the slaw's acidity balances the richness of the avocado. Heating the shells or bread without oil keeps the shells crisp yet pliable.
This dish is practical for plant-based meals and can be prepared ahead by marinating the tofu longer for intensified taste. The components assemble quickly when ready to serve, making it approachable for casual dining or weeknight meals.
Ingredients
- 1 firm tofu package, 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 sauerkraut or thinly shredded or sliced cabbage, mixed with one tablespoon of vinegar, homemade
- 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
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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