Tofu Tacos
A fast and easy dinner that is bursting with flavor. I use different fillings and corn tortillas heated over an open flame.
Servings: 4
Ingredients
- 14 oz Tofu
- 2 Tbsp Soy sauce
- 1 Tbsp Apple cider vinegar
- 1/4 tsp Salt
- 1 tsp Garlic powder
- 1 tsp Chili powder
- 1 tsp Cumin
- 2 tsp Paprika
- 3 Tbsp Olive oil, divided
- 2 cups Red cabbage, shredded
- 1 ea Lime
- 1 bunch Cilantro, shredded
- 8 oz Pico de gallo
- 4 oz Plain Greek yogurt
- 4 oz Sriracha sauce
- 12 ea Corn tortillas
Instructions
Make the tofu filling
- Drain the tofu container, then pat the tofu dry with a clean dish towel. Place the tofu in a large bowl and use your fingers to break the tofu into roughly bite-sized crumbles.14 oz Tofu
- Stir in the soy sauce, vinegar, salt, garlic powder, chili powder, cumin, smoked paprika, and 2 tablespoons of the olive oil.2 Tbsp Soy sauce, 1 Tbsp Apple cider vinegar, 1/4 tsp Salt, 1 tsp Garlic powder, 1 tsp Chili powder, 1 tsp Cumin, 2 tsp Paprika, 3 Tbsp Olive oil, divided
- Heat the remaining 1 tablespoon olive oil in a large non-stick skillet. Add the tofu and cook on medium-high for 8 to 10 minutes, breaking up large pieces into bite-sized chunks and stirring occasionally, until browned and lightly crispy and the liquid evaporates.
Assemble the toppings
- Thinly slice the red cabbage, and place it in a bowl. Spritz with the juice of 2 lime wedges and add a few pinches of salt.2 cups Red cabbage, shredded, 1 ea Lime
- Shred the cilantro1 bunch Cilantro, shredded
- Put the Pico de gallo in a bowl8 oz Pico de gallo
- Mix the Greek yogurt with hot sauce (50-50 mix), and add a few pinches of salt.4 oz Plain Greek yogurt, 4 oz Sriracha sauce
Heat the corn tortillas
- Over an open flame, heat the corn tortillas for 30 seconds per side or until slightly charred12 ea Corn tortillas