Spicy Baja Tofu Tacos
Ingredients:
For the Baja tofu:
- 3 Tbsp tamari
- 1 Tbsp olive oil
- 3/4 cup (66 g) panko breadcrumbs
- 1/4 cup (31 g) cornmeal
- 1 tsp seafood seasoning (such as Old Bay or similar)
- 1/2 tsp garlic powder
- 1/8 tsp black pepper
- One 14-oz (397-g) package extra-firm tofu, drained, pressed and cut into 1-inch cubes
For the spicy chipotle lime crema:
- 1 cup (262 g) unsweetened plain nondairy yogurt (Greek style preferred)
- 1 Tbsp lime juice (about 1 fresh lime)
- 2 tsp ground chipotle powder (if unavailable, substitute 1 tsp smoked paprika and 1 tsp chili powder)
- 1/4 tsp salt
For the red cabbage slaw:
- 2 cups (140 g) shredded red cabbage
- 1 Tbsp apple cider vinegar
- 1 tsp maple syrup
- 1/4 tsp salt
For taco assembly:
- 8 corn tortillas, preferably toasted over an open flame or in a skillet (using tongs to flip after 10–15 seconds, or until slightly charred at the edges)
- 1 ripe Hass avocado, chopped
- 8 Tbsp (130 g) pico de gallo or salsa
- 8 fresh whole cilantro leaves
- 4 tsp hot sauce (optional)
- 8 lime wedges
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper.
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In a medium bowl, whisk together tamari and oil. In a separate, shallow bowl or pie plate, combine breadcrumbs, cornmeal, seafood seasoning, garlic powder and black pepper. Place several cubes of tofu at a time in the tamari/oil mixture and toss to coat. Transfer coated tofu to the breadcrumb/cornmeal mixture and lightly dredge each piece. Place breaded tofu pieces on prepared baking sheet, and continue with the rest of the tofu until each piece is breaded. Place in oven and cook for 21–23 minutes, turning halfway, or until tofu cubes are deeply golden brown and crisp on the edges.
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While tofu is cooking, prepare the spicy crema. In a small bowl, whisk together yogurt, lime juice, chipotle powder and salt. Season to taste with additional salt and/or chipotle powder, if needed. Set aside.
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To prepare the red cabbage slaw: In a medium bowl, toss together cabbage, vinegar, maple syrup and salt. Let sit for 5 minutes before serving.
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To assemble: Spread spicy crema down the center of two tortillas. Top each with several pieces of Baja tofu, cabbage slaw, avocado, pico de gallo, cilantro and hot sauce (if using). Repeat with remaining ingredients to form additional servings. Serve immediately with lime wedges.
Notes:
Storage tip: Ingredients can be stored separately in airtight containers in the refrigerator. Tofu will last for up to 5 days. Crema and slaw will keep for up to 1 day.Nutrition Information Per Serving:
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