This easy, tofu tacos recipe combines the smokiness of adobo chili sauce with the freshness of chimichurri sauce.
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Preheat the oven to 400F and prepare a baking tray with parchment paper OR heat a large pan over medium-high heat. Drain the excess water from the tofu package and crumble into a medium-sized bowl.
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Add all of the remaining ingredients and mix together. Set onto the prepared tray and bake for 20 – 30 minutes until golden brown or cook in the pan for 15 – 20 minutes.
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Transfer the tofu to a dish, and allow to cool slightly. While the tofu cooks, add all of the ingredients for the cabbage slaw to a large bowl and thoroughly mix to combine, while softening the cabbage.
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Adjust seasoning to taste and set aside. Prior to assembling the tacos, heat a large pan over medium-high heat and toast the corn tortilla shells on each side.
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To assemble, add a spoonful of cabbage slaw in the middle of each shell. Next, follow with the crumbled tofu, chimichurri-inspired crema, and then top with the queso fresco, pickled jalapenos, and green onion.
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Serve immediately on a platter with lime wedges and enjoy!
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