Proving again that tofu can be almost anything you want it to be, these crunchy tacos are filled with crispy spicy tofu and topped with a colorful red cabbage salad scented with cumin. It’s the perfect meal for brunch or dinner and can be served with just the tofu and cabbage salad or made into a heartier meal by adding rice, beans and guacamole.
Crispy Chili Lime Tofu Tacos
Prep
Cook
Total
Yield 8 tacos
Ingredients
For the tofu:
- 1 large red or yellow bell pepper
- 1 large yellow or white onion
- 1 lb extra firm tofu
- 3/4 cup regular or gluten free flour
- 1 tablespoon cajun spice mix
- 2 teaspoons chili powder
- 1 teaspoon fine sea salt
- 8 taco shells
- 3 tablespoons grapeseed oil
- 2 tablespoons fresh lime juice
- 1 fresh lime, quartered
For the Red Cabbage Salad
- 1 small red cabbage (thinly sliced to equal 5 cups)
- 1 bunch cilantro, including stems, chopped
- 2 carrots, grated
- 1 tablespoon fresh lime juice
- 1 teaspoon fine sea salt
- 2 teaspoons ground cumin
Optional sides: white or brown rice, guacamole, refried beans, salsa, fresh jalapeno slices
Instructions
For the tofu:
Slice the pepper and onion and stir-fry in a large flat frying pan in 2 tablespoons of the oil until they soften and look slightly charred. While the peppers and onion are frying, cut the tofu into bite-sized matchstick shapes. Combine the flour, cajun spice and chili powder and salt in a large flat plate or baking sheet. Add the tofu and toss until the tofu is coated with the flour mixture. Scrape the onion and pepper to the side of the pan, add the remaining 1 tablespoon of oil. Let the oil heat up until it is shimmering and add the tofu, moving it around in the pan until all the tofu is flat against the pan. Let it cook for about a minute and then turn the tofu with a spatula so the pieces cook on all sides. As it cooks, move the tofu around to make sure all sides of each piece cook until crispy, about another 3-4 minutes. (You can cook the tofu in a separate frying pan if you don't have a large enough pan to hold everything.)
Sprinkle the lime juice over the pepper, onion and tofu and serve hot in taco shells topped with the red cabbage salad and lime wedges.
For the red cabbage salad:
Finely slice or shred the red cabbage and mix in a large bowl with the grated carrot, the chopped cilantro, the salt and the lime juice.
Courses brunch or dinner
Cuisine mexican
1
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