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Crispy Blackened Tofu Tacos with Asian Slaw

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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 4 servings
Author: Hezzi-D

Ingredients

For the tofu:

  • 1 lb. extra firm tofu
  • 1 Tablespoon brown sugar
  • 1 teaspoon paprika
  • 2 teaspoons garlic salt
  • 1 teaspoon black pepper
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 1/2 teaspoons cayenne pepper

For the Asian Slaw:

  • 3 c. cabbage thinly sliced
  • 1/4 c. rice vinegar
  • 1/4 c. light soy sauce
  • 1 Tablespoon sugar
  • 4 garlic cloves minced
  • 2 teaspoons chile paste

For the tacos:

  • 6 soft tortilla shells
  • 2 c. brown rice cooked
  • 1/2 c. cheddar cheese shredded
  • 1/4 c. sour cream

Instructions

  • Preheat the oven to 425 degrees. Spray a 9 x 9 baking pan with cooking spray.
  • 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.
  • In a small bowl combine the brown sugar, paprika, garlic salt, black pepper, oregano, cumin, and cayenne pepper. Mix well.
  • 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.
  • 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.
  • 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.

Notes

Source: A Hezzi-D Original