Tofu Tacos
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Pressing time
30 mins
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Total Time
20 mins
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Servings
8 tacos
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Calories
256 kcal
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Course
Main Course
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Cuisine
Mexican
Tofu Tacos
Description
The tofu block is pressed under weight to release its liquid, which improves its texture and allows it to absorb the taco seasoning better. After cutting into cubes, the tofu is coated in the seasoning blend and pan-fried using olive oil until it develops a crisp exterior without drying out. This cooking method provides contrast between crunchiness outside and tenderness inside.
The cabbage slaw combines shredded cabbage, thinly sliced red onion, chopped cilantro, olive oil, lime zest and juice, minced garlic, cumin, and salt to create a tangy, fresh topping. The slaw balances the savory tofu with brightness and crunch. Tortillas are warmed briefly in a skillet, aiding pliability for folding tacos.
Assembled tacos consist of the tofu, topped with the cabbage slaw and cubes of avocado for richness. The combination offers a satisfying blend of textures and flavors in each bite, suitable for a casual meal or small gathering.
Leftover cooked tofu can be refrigerated for several days, making this recipe suitable for meal prep. Pressing tofu adequately ensures optimal texture and flavor absorption.
Ingredients
- 14 ounces tofu firm
- 1 tablespoon taco seasoning
- 2 tablespoons olive oil
- 8 6- inch flour tortilla or corn tortilla, small
- 2 avocado cubed
Cabbage Slaw
- 2 cups cabbage shredded
- ½ red onion thinly sliced
- ¼ cup cilantro chopped
- 3 tablespoons olive oil
- 1 lime zested and juiced
- 1 garlic minced, clove
- ½ teaspoon cumin
- ¼ teaspoon salt
Instructions
- Wrap the tofu block in a paper towel and place in a shallow bowl or rimmed plate. Place a heavy skillet on top of the tofu and place some heavy objects, like canned or jarred foods, on top of the skillet. Allow the tofu to sit for 30 minutes to release its liquid.
- Remove the objects, skillet and paper towel and use a new paper towel to wipe off any excess moisture from the tofu. Cut the tofu into cubes and coat in the taco seasoning.
- Heat a nonstick skillet over medium-high heat. Add the olive oil and transfer the seasoned tofu to the skillet, and cook until it begins to crisp, about 5 minutes. Then flip and cook for 5-10 more minutes, depending on your desired doneness.
- Meanwhile, toss the cabbage, red onions, cilantro, olive oil, lime zest and juice, garlic, cumin and salt together.
- Warm the tortillas in the skillet for 1 minute per side and wrap in a damp paper towel as you assemble the tacos. Fill each tortilla with a portion of the tofu, some coleslaw on top and avocados. Enjoy immediately.
Notes
- Press tofu for at least 30 minutes to remove excess moisture for better texture and seasoning adherence.
- Cut tofu into small cubes for a crispier surface and balanced flavor in each bite.
- Cooked tofu tacos store well in the fridge for up to 4 to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8tacos
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 211mg | 9% |
| Potassium | 321mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 15mg | 17% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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