Dinner · Mexican
Blackened tofu tacos with slaw
Smoky spiced tofu strips in corn tortillas with a crunchy lime slaw.
- Serves
- 3
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 3 servings- 300 g firm tofu, pressed and cut into strips
- 1 tbsp vegetable oil
- 1 tsp smoked paprika
- 1/2 tsp cumin, ground
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 150 g green cabbage, shredded
- 2 tbsp lime juice
- 1 tbsp olive oil
- 9 corn tortillas
- 10 g fresh cilantro, chopped
Method
Toss the tofu strips with vegetable oil, smoked paprika, cumin, chili powder, and garlic powder.
Heat a skillet over medium-high heat and cook the tofu for 6 to 8 minutes, turning occasionally, until charred at the edges.
Toss the shredded cabbage with lime juice and olive oil in a bowl.
Warm the tortillas in a dry skillet for 30 seconds per side.
Fill the tortillas with the blackened tofu and slaw.
Top with fresh cilantro before serving.