Tofu Tacos with Blueberry Slaw

In recent years, the world of culinary arts has witnessed a remarkable shift toward plant-based meals. As more people embrace vegetarian and vegan diets for health, environmental, and ethical reasons, the demand for innovative recipes has surged. Enter Tofu Tacos with Blueberry Slaw—a vibrant, delicious option that stands out on Taco Tuesday or any weeknight dinner. This recipe not only offers a delightful explosion of flavors but also showcases the versatility of tofu in a way that appeals to both seasoned vegans and curious omnivores alike.

Tofu Tacos with Blueberry Slaw

Discover the deliciousness of Tofu Tacos with Blueberry Slaw, a vibrant plant-based dish perfect for Taco Tuesday or any dinner occasion. This recipe combines firm tofu, marinated to perfection, with a crunchy blueberry slaw that adds a refreshing touch and plenty of nutrients. Easy to prepare and packed with flavor, these tacos are a fantastic way to enjoy the versatility of tofu while staying healthy and satisfied. Ideal for vegans and non-vegans alike!

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Ingredients

For the Tofu Tacos:

1 block (14 oz) firm or extra-firm tofu, pressed and drained

2 tablespoons olive oil

1 tablespoon soy sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

8 small corn or flour tortillas

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

For the Blueberry Slaw:

2 cups shredded cabbage (you can use green or red)

1 cup fresh blueberries

1 small carrot, grated

1/4 cup red onion, thinly sliced

3 tablespoons apple cider vinegar

1 tablespoon honey or maple syrup (use maple syrup for a vegan option)

1 tablespoon olive oil

Salt and pepper to taste

Instructions

Prepare the Tofu:

- Start by pressing the tofu to eliminate excess water. Place the tofu block between two plates, and put a heavy object (like a can or a skillet) on top for about 15-20 minutes. This will help firm up the tofu.

- Once adequately pressed, cut the tofu into bite-sized cubes.

Marinate the Tofu:

- In a large mixing bowl, whisk together olive oil, soy sauce, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper until fully combined.

- Gently add the cubed tofu to the marinade, tossing carefully to ensure all pieces are evenly coated. Allow it to marinate for at least 15 minutes to enhance the flavor.

Make the Blueberry Slaw:

- In another large bowl, combine shredded cabbage, fresh blueberries, grated carrot, and sliced red onion.

- In a small bowl, whisk together apple cider vinegar, honey (or maple syrup), olive oil, salt, and pepper until well mixed.

- Drizzle the dressing over the cabbage mixture and toss thoroughly to combine all the ingredients. Let it sit for about 10 minutes, which will enhance the texture and flavor.

Cook the Tofu:

- Heat a non-stick skillet over medium-high heat. Once hot, add the marinated tofu and cook for about 8-10 minutes, turning the tofu occasionally, until it's golden brown and slightly crispy all around.

Assemble the Tacos:

- Warm the corn or flour tortillas in a dry skillet for approximately 30 seconds on each side, or until they are pliable and warm.

- To assemble your tacos, place a generous scoop of the cooked tofu on each tortilla, followed by a generous portion of the colorful blueberry slaw.

Garnish and Serve:

- Top the assembled tacos with freshly chopped cilantro and serve with lime wedges on the side, perfect for squeezing over the top.

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 4

- Presentation Tips: Arrange the tacos on a serving platter, with lime wedges and a small bowl of extra blueberry slaw on the side for guests to add as they like. Garnish with additional cilantro for a pop of color.