Tofu Tacos with Blueberry Slaw

In recent years, plant-based meals have surged in popularity, becoming a staple choice for health-conscious eaters and food enthusiasts alike. This shift is driven by a growing awareness of the environmental impact of meat consumption, coupled with the myriad health benefits associated with a plant-based diet. Rich in essential nutrients, low in saturated fat, and high in fiber, plant-based meals are not only beneficial for individual health but also promote sustainability. Among the many delicious options available, Tofu Tacos with Blueberry Slaw stands out as a vibrant and nutritious dish that brings together a delightful combination of flavors and textures.

Tofu Tacos with Blueberry Slaw

Discover a delicious and nutritious twist on tacos with our Tofu Tacos featuring a vibrant Blueberry Slaw. This plant-based recipe combines perfectly marinated tofu with a refreshing slaw that offers a crunchy, tangy burst of flavor. Packed with health benefits and essential nutrients, this dish is not only satisfying but also promotes sustainability. Perfect for any occasion, these tacos prove that plant-based meals can be both tasty and appealing to everyone. Dive into this culinary delight and enjoy a colorful, wholesome meal that embodies goodness!

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Ingredients

For the Tofu:

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

2 tablespoons olive oil

2 tablespoons soy sauce

1 tablespoon lime juice

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper, to taste

For the Blueberry Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 cup fresh blueberries

1 small carrot, grated

2 tablespoons fresh cilantro, chopped

3 tablespoons mayonnaise (or vegan mayo)

1 tablespoon apple cider vinegar

1 tablespoon maple syrup

Salt and pepper, to taste

For Assembly:

8 small corn or flour tortillas

Lime wedges, for serving

Additional cilantro, for garnish

Instructions

Prepare the Tofu:

- Start by cutting the pressed tofu into small cubes. In a mixing bowl, combine olive oil, soy sauce, lime juice, smoked paprika, garlic powder, cumin, salt, and pepper to make a marinade.

- Add the cubed tofu to the marinade and gently toss until the tofu is well coated. Let it marinate for at least 15 minutes, allowing the flavors to infuse.

Cook the Tofu:

- Heat a non-stick skillet over medium-high heat. Once hot, add the marinated tofu in a single layer. Cook for about 5-7 minutes, turning occasionally until the tofu is golden brown and slightly crispy on all sides. Remove from heat and set aside.

Make the Blueberry Slaw:

- In a large mixing bowl, combine the green and red cabbage, fresh blueberries, grated carrot, and chopped cilantro.

- In a small bowl, whisk together the mayonnaise, apple cider vinegar, maple syrup, salt, and pepper. Pour the dressing over the slaw and toss until everything is evenly coated. Adjust seasoning to taste and set aside.

Warm the Tortillas:

- In a dry skillet, warm the tortillas for about 30 seconds on each side until they are pliable. You can also briefly heat them in the microwave covered with a damp paper towel.

Assemble the Tacos:

- To assemble, place a generous spoonful of cooked tofu onto each tortilla, followed by a handful of the blueberry slaw. Garnish with extra cilantro and a squeeze of lime juice for brightness.

Serve:

- Serve the tacos immediately with lime wedges on the side.

Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4