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Tofu Tacos

A fast and easy dinner that is bursting with flavor. I use different fillings and corn tortillas heated over an open flame.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican
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 cilantro
    1 bunch Cilantro, shredded
  • Put the Pico de gallo in a bowl
    8 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 charred
    12 ea Corn tortillas