Whether it’s Taco Tuesday, Meatless Monday, or you’re just in the mood for some delicious tacos any day of the week (and who isn’t?), I’ve got you covered. Tacos are a weeknight staple in my house because they are so versatile. Some days we use sustainably produced seafood or chicken, but recently we have been trying to consume less meat. Cultivating meat requires more water, more land, and more energy than producing vegetables, and even sustainable meat and seafood is a strain on the environment.
Eating lower on the food chain is good for the planet and lowers your carbon footprint. Plus, you really don’t need meat for a protein-packed meal that’s still full of flavor.
Give your tastebuds a party with these crispy tofu tacos. I’m not the biggest fan of tofu, but crisped up and well seasoned I absolutely love it. Just make sure you buy extra-firm tofu, otherwise the cubes will break up and won’t be as crispy as you want. No matter what protein I choose, I always make this tangy slaw—it’s easy, refreshing, and nutritious. The crispy tofu and slaw also make great leftovers. If you don’t feel like tacos, make a buddha bowl instead!
Tip: On super busy days, buy pre-shredded cabbage and prepared taco seasoning.
Ingredients:
For the Taco Seasoning
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp paprika (used smoked paprika if you have it)
- ½ tsp dried oregano
- ½ tsp onion powder
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
For Cabbage Slaw
- 1 lb shredded cabbage
- ½ cup chopped cilantro
- ¼ cup thinly sliced red onion
- 2 jalapeños, seeded and minced
- 2 tbsp olive oil
- Tsp of honey
- Zest and juice of 2 limes
- Salt pepper to taste
For Tacos
- 1 (12 oz) block extra-firm tofu
- 1 tbsp Taco Seasoning (see below)
- ½ tbsp cooking oil
- Taco-size tortillas
- Toppings of your choice: cheese (try cotijia!), salsa (I prefer salsa verde), avocado, hot sauce, etc.
Directions:
- Press the tofu: Wrap the block of tofu in a paper towel or clean tea towel and place on a plate. Put another plate on top of the tofu and add a heavyish item to press the tofu gently. Let sit for 20 minutes. Don’t skip this step; it’s difficult to get the tofu properly crispy if you don’t press it first.
- Make the taco seasoning: Whisk all ingredients together until thoroughly combined.
- Make the cabbage slaw: Toss all slaw ingredients together and season to taste with salt and pepper.
- Prepare the tofu: Cut pressed tofu into 1-inch cubes and toss with 1 tablespoon of taco seasoning. In a large pan with a heavy bottom, heat the oil over medium-high heat. When the oil is hot, add the tofu cubes. Fry, turning cubes every 5 minutes, until tofu is golden and crispy on each side. Turn them gently so they don’t fall apart in the pan. When tofu is cooked, set aside.
- Warm the tortillas: Wipe out skillet with a paper towel. Warm your tortillas, one at a time, in the skillet, 10 to 15 seconds per side.
- Make the tacos: Pile your tortillas with crispy tofu, cabbage slaw, and any other toppings of your choice.
