Tofu Tacos with Blueberry Slaw

In recent years, the culinary landscape has seen a remarkable shift towards plant-based meals, with health-conscious eaters and food enthusiasts alike embracing the vibrant flavors and nutritional benefits they offer. One standout dish that perfectly embodies this trend is Tofu Tacos with Blueberry Slaw. This innovative recipe combines crispy, marinated tofu with a refreshing slaw bursting with blueberries, creating a deliciously satisfying alternative to traditional meat-filled tacos. With its harmonious balance of textures and flavors—from the savory tofu to the creamy, tangy slaw and the zesty lime—this meal proves to be a fantastic choice for any occasion, whether it’s a casual weeknight dinner or a lively gathering with friends.

Tofu Tacos with Blueberry Slaw

Discover the vibrant flavors of Tofu Tacos with Blueberry Slaw, a delicious plant-based meal that's as satisfying as it is nutritious. This innovative dish features crispy marinated tofu paired with a refreshing blueberry slaw that adds sweetness and crunch. Perfect for weeknight dinners or gatherings, these tacos offer a delightful balance of textures and flavors. Explore this recipe and savor a health-conscious meal full of wholesome ingredients!

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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 fresh lime juice

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon ground 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, rinsed

1 small carrot, grated

2 tablespoons fresh cilantro, chopped

3 tablespoons mayonnaise (or vegan mayonnaise)

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, even cubes. In a mixing bowl, whisk together the olive oil, soy sauce, fresh lime juice, smoked paprika, garlic powder, ground cumin, and a pinch of salt and pepper to create a flavorful marinade.

- Gently add the cubed tofu to the marinade, tossing carefully until all pieces are coated. Cover the bowl and let the tofu marinate for at least 15 minutes to allow the flavors to infiltrate.

Cook the Tofu:

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

Make the Blueberry Slaw:

- In a large mixing bowl, combine the finely shredded green and red cabbage, fresh blueberries, grated carrot, and chopped cilantro. Toss everything together to ensure even distribution.

- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, maple syrup, and a sprinkle of salt and pepper until smooth. Pour this creamy dressing over the slaw mixture and toss well until everything is thoroughly coated. Taste and adjust seasoning if necessary, then set aside.

Warm the Tortillas:

- In a dry skillet, warm the tortillas for about 30 seconds on each side, or until they become soft and pliable. Alternatively, you may microwave them for about 15-20 seconds while covered with a damp paper towel.

Assemble the Tacos:

- To assemble each taco, place a generous spoonful of the cooked tofu into the center of one tortilla. Top it off with a handful of the vibrant blueberry slaw. Garnish with additional cilantro if you like, and add a squeeze of fresh lime juice for an extra zesty finish.

Serve:

- Serve the tacos immediately, accompanied by lime wedges on the side for an added burst of citrus freshness. Enjoy your colorful and delicious creation!

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