Spicy Tofu Tacos

Fiery Flavors, Plant-Powered Tacos.

3. Chef’s Notes

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Introduction

By: Chad V.

In our household, we’re big fans of Taco Tuesdays, especially tacos that are simple, have a lot of nutritional value, and low in calories. In this recipe, you’ll find some flavors and items you may have not dabbled with before, so hopefully it becomes a staple in your home!

Total Time:

30mins

Servings

4

Calories:

415 (per serving)

Diet:

Vegetarian/Vegan

Ingredients

– 1 package extra firm tofu

– 8 soft corn tortillas

– 16oz shishito peppers

– 1tbsp olive oil

– 1tsp flaky sea salt

The Chipotle Sauce

– 2tbsp minced chipotle pepper in adobo sauce

– 2 cloves of minced garlic

– 1tbsp peanut butter

– 1tbsp liquid aminos

– 1tbsp filtered water

– 1/2 lime (juiced)

The Rainbow Slaw

– 3 medium shredded carrots

– 1c purple cabbage

– 1c green cabbage

– 3tbsp vegan mayo

– 2tbsp apple cider vinegar

– pinch salt & pepper

The Quick Pickled Radishes

– 2 radishes, thinly sliced

– 1tbsp apple cider vinegar

– 1/2tbsp honey (or vegan honey)

– 1/2 lime (juiced)

– 5-6 sprigs of cilantro (leaves picked)

– 1tsp flaky sea salt

The Avocado Crema

– 1/2 of an avocado

– 1/4c vegan ranch

– 5-6 sprigs of chopped cilantro

Click here for Chef’s notes!

Step-by-Step Instructions.

Step 1.

To begin, I like to wash and chop everything, just to get it out of the way. First, mince the chipotle peppers and garlic and combine them with 1/2 of a juiced lime into a bowl. Shred the carrots, and slice the cabbages and add them into another bowl. Thinly slice the radishes and the other half of the juiced lime and combine them into a 3rd bowl. Next, press out the excess water from the tofu and cut it into bite-sized pieces. At this point, we’ll also set the oven to 400°F (204°C).

Step 2.

We’ll start with making the quick pickled radishes. Take the bowl with the sliced radishes and lime, and add in the plucked cilantro leaves, apple cider vinegar, honey (or vegan honey), and flaky sea salt. Mix, cover, and set aside.

Step 3.

Next, we’ll make the rainbow slaw. Take the bowl with the shredded carrots, sliced purple and green cabbage, and add in the vegan mayo, apple cider vinegar, and a pinch of salt and pepper. Cover and set aside.

Step 4.

Line the baking sheet with the tofu and cook for 10-12 minutes, or until lightly browned.

Step 5.

While the tofu is cooking, make the chipotle sauce. Combine chipotle peppers, minced garlic, peanut butter, liquid aminos, water, and lime juice.

Step 6.

Mix together the shishito peppers and olive oil. Then add them to another baking sheet and sprinkle with flaky sea salt.

Step 7.

Take out the tofu from the oven and toss with the chipotle sauce on the baking sheet (to save a bowl from cleanup). Add the tofu back into the oven, along with the baking sheet of shishito peppers for 10 minutes.

Step 8.

While the tofu and peppers are in the oven, make the avocado crema. Mash the avocado, combine it with the vegan ranch, and chopped cilantro. Set aside.

Step 9.

Wrap the tortillas in parchment paper and add them into the oven for the remainder of the time (about 5 mins). Alternatively, you can heat them up in a stovetop pan, 3-4 of them at a time. Just make sure they don’t get too crispy!

Step 10.

Remove everything from the oven. Take a tortilla, add on the chipotle tofu, rainbow slaw, pickled radishes, and top it off with the avocado crema. Bon appétit!

General Notes:

– You can fry the tofu in a pan with a little bit of oil instead. I prefer it in the oven because it’s a little bit less of a cleanup and less calories!

– You can use flour or corn taco-sized tortillas.

– The blistered shishito peppers are optional, feel free to sub them out for another side!