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–+ servings

Chipotle Tofu Tacos with Cilantro Lime Coleslaw

Servings 10 tacos
Prep Time 15 minutes
Cook Time 30 minutes
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Ingredients

Chipotle Tofu

  • 2 block tofu
  • 1/4 cup nutritional yeast
  • 2 tbsp soy sauce
  • 2 tsp smoked paprika
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1/4 cup adobo sauce
  • 3 tbsp oil
  • Juice of two limes

Cilantro Lime Coleslaw

  • 6 cups purple shredded
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup lime juice
  • 2 tbsp olive oil
  • Zest from two limes
  • 1/4 cup mayo
  • 1/4 tsp ground cumin
  • 1 jalapeno finely chopped and seeds removed (optional)

To Serve

  • 10 corn tortillas
  • 2 avocados
  • 10 tbsp sour cream swop for vegan sour cream

Instructions

  • Preheat the oven to 380°F (190°C).
  • In a large bowl, combine the adobo sauce, nutritional yeast, soy sauce, smoked paprika, onion powder, garlic powder, olive oil, and lime juice. Mix until well combined.
  • Press as much water as possible out of the tofu, then tear it into bite-sized pieces. Add the tofu to the bowl and toss until evenly coated.
  • Spread the coated tofu in a single layer on a parchment-lined baking sheet. Bake for 30 minutes, stirring halfway through, until lightly browned and crispy around the edges.
  • While the tofu is baking, shred 6 cups of purple cabbage and place it in a large bowl.
  • Add the finely chopped fresh cilantro, lime juice, olive oil, mayonnaise, ground cumin, jalapeño, and lime zest to the cabbage. Toss until the slaw is evenly coated.
  • Assemble the tacos by spreading a little sour cream on each tortilla, then top with the baked tofu, cabbage slaw, fresh avocado, and a squeeze of fresh lime juice. Serve immediately.