Shredded Tofu Tacos with Zesty Slaw

These tofu tacos are likely to win over even the biggest tofu skeptics! The secret? Grating and roasting the tofu first creates an amazing texture that soaks up all those smoky, spicy flavors. The bright, crunchy cabbage slaw takes them over the top. Family-friendly and perfect for busy nights!

Note: Chipotle peppers in adobo are spicy! If you're sensitive to heat, start with just half a pepper and taste as you go. You can always add more, but you can't take the heat back once it's in there.

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Shredded Tofu Tacos with Zesty Slaw

Ingredients

Tofu

• 1 block (14-16 oz) super-firm tofu
• 1 tablespoon soy sauce or tamari
• 1 teaspoon garlic granules
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• 1 tablespoon olive oil

Filling

• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• ½ teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• Black pepper to taste
• 1 tablespoon tomato paste
• 1-2 chipotle peppers in adobo, minced (start with ½ if sensitive to heat)
• ¼-½ cup water

Cabbage Slaw

• ½ medium head green cabbage, finely shredded (about 4 cups)
• Juice of 1 lime
• ½ teaspoon salt
• ¼ cup fresh cilantro, chopped
• 1 Fresno chili, thinly sliced (optional)

For Serving

• 8 corn or flour tortillas, warmed
• Vegan sour cream (optional)
• Extra cilantro

Instructions

1. Preheat oven to 375°F.
2. In two small bowls, combine the spice mixtures: one bowl with garlic granules, smoked paprika, and cumin for the tofu; another bowl with chili powder, cumin, smoked paprika, salt, and pepper for the filling. Set aside.
3. Grate the tofu using the large holes of a box grater. In a large bowl, combine grated tofu, soy sauce, garlic granules, smoked paprika, cumin, and olive oil. Toss until well coated.
4. Spread evenly on a parchment-lined baking sheet. Bake for 25-30 minutes, stirring halfway through, until golden brown.
5. While tofu bakes, combine all slaw ingredients in a bowl and toss well. Set aside.
6. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 4-5 minutes.
7. Add garlic, chili powder, cumin, paprika, salt, and pepper. Cook until fragrant, about 30 seconds.
8. Stir in tomato paste and minced chipotle. Cook 1 minute.
9. Add water a little at a time until you reach the desired consistency - it should be moist but not too saucy.
10. Add the roasted tofu and stir to coat with the sauce. Taste and adjust seasoning.
11. Fill warm tortillas with the tofu filling, top with cabbage slaw, a dollop of vegan sour cream, and extra cilantro.

Notes

Serving suggestion: Great with roasted Brussels sprouts, sweet potato wedges, or a simple green salad.