Crispy Blackened Tofu Tacos with Asian Slaw
For the tofu:
  • 1 lb. extra firm tofu
  • 1 T. brown sugar
  • 1 T. paprika
  • 2 t. garlic salt
  • 1 t. black pepper
  • 2 t. oregano
  • 2 t. cumin
  • ½ t. cayenne pepper
For the Asian Slaw:
  • 3 c. cabbage, thinly sliced
  • ¼ c. rice vinegar
  • ¼ c. light soy sauce
  • 1 T. sugar
  • 4 garlic cloves, minced
  • 2 t. chile paste
For the tacos:
  • 6 soft tortilla shells
  • 2 c. brown rice, cooked
  • ½ c. cheddar cheese, shredded
  • ¼ c. sour cream
  1. Preheat the oven to 425 degrees. Spray a 9 x 9 baking pan with cooking spray.
  2. Press the water out of the tofu. Cut into 4 strips. Cut each strip in half and then into 4 pieces, making a total of 32 cubes.
  3. In a small bowl combine the brown sugar, paprika, garlic salt, black pepper, oregano, cumin, and cayenne pepper. Mix well.
  4. Dip each tofu cube into the blackened seasoning, covering the cube on all sides. Place in the baking dish and cook for 40-45 minutes, flipping the tofu once during cooking.
  5. Meanwhile, place the sliced cabbage in a large container and set aside. In a small saucepan combine the rice vinegar, soy sauce, sugar, garlic, and chile paste. Bring to a boil, stirring occasionally, and immediately pour over top of the cabbage. Refrigerate until ready to use.
  6. To assemble the tacos put a few tablespoons of rice on a soft torilla shell. Place5 or 6 tofu cubes on top and then a spoonful of the Asian slaw. Sprinkle with cheese and finish with a dollop of sour cream.
Source: A Hezzi-D Original
Recipe by Hezzi-D's Books and Cooks at