Crispy Baked Tofu Tacos with Cilantro Lime Slaw
Ingredients
- 1 8 ounce package of cubed extra-firm tofu
- 1 packet of taco seasoning
- 2 tablespoon avocado oil
- 10 ounce bag shredded cabbage (~ 4 cups)
- 3 green onions, sliced
- 1/4 cup chopped cilantro
- 1 jalapeño
- 1 lime, juiced
- 1 tablespoon avocado oil
- 8 corn tortillas
- Hot sauce, for serving
Directions
- Drain tofu. Wrap with a clean kitchen towel and weight down with a heavy skillet or can to remove liquid for 15 minutes.
- In a large bowl, add tofu cubes, avocado oil and packet of taco seasoning, toss to coat.
- Heat oven to 400 degrees F. Place tofu cubes evenly on a large, oiled baking sheet. Bake 35-40 minutes, flipping halfway.
- While tofu is baking, make slaw. Mix cabbage, green onions, jalapeño and cilantro in a large bowl. In a small bowl, whisk together lime juice and avocado oil. Season with salt and pepper. Add to slaw and toss to combine.
- When tofu is baked, remove from oven. Char tortillas lightly by placing over low flame on a gas stove for 30 seconds.
- Serve tortillas filled with a scoop of slaw and baked tofu, topped with hot sauce of choice.
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