Vegan tofu tacos with Asian slaw

Vegan tofu tacos with Asian slawI love tacos. They’re the perfect thing to throw together when you’re busy and want a fast, easy and tasty meal. If you pick the right ingredients, they’re pretty darn healthy, too.

These tacos definitely fit the bill. They do require some forethought, since you need to give the ingredients some time to get to know the marinade and dressing, but it’s definitely worth the effort to plan ahead. Your reward will be a healthy, flavor-packed dinner. You’ll get a hit of sweet and sour from the citrus and vinegar and hint of nuttiness, thanks to the seasame oil.

What about you? Are tacos a go-to menu item in your house? How do you make yours?

Vegan Tacos with Asian Slaw

Makes 6-8 tacos

6-8 6″ flour tortillas

Sriracha (optional, but recommended)

For the slaw:

2 c. shredded cabbage

6 radishes, julienned

1/4 c. carrots, julienned

1/4 c. rice vinegar

2 t. sesame oil

1 T. brown sugar

1 t. garlic, minced

1 t. ginger, minced

Salt and cracked pepper, to taste.

Put cabbage, radishes and carrots in a large bowl and set aside. In a small bowl whisk together vinegar, oil, sugar, garlic and ginger. Pour dressing over cabbage mixture and toss gently. Add salt and pepper to taste. Cover and refrigerate for at least 2 hours (overnight is better).

For the tofu:

16 oz. extra-firm tofu, pressed to get rid of excess water (if you’ve never pressed tofu, see this article)

1 c. orange juice

1 t. low-sodium soy sauce

1 t. garlic, minced

1 t. ginger, minced

Slice tofu in half (lengthwise to maximize the surface area) and set aside. In a container large enough to marinate the tofu, mix all remaining ingredients. Cover and refrigerate for at least 2 hours (overnight is better).

After marinating, remove tofu and pat dry. Cut into slices about 1/2″ thick and place on to lightly greased baking sheet. Heat oven to broil setting and put baking sheet on the rack directly under the broiler. Cook for about 3-5 minutes on each side, until they start to brown on the edges (cooking time will vary depending on your oven and the level of moisture in the tofu, so keep a close eye on it).

When the tofu is to your desired doneness, remove from oven and assemble your tacos! Warm the tortillas and top each with slaw and tofu. If you like yours a little more spicy, drizzle with sriracha (you’ll be glad you did).

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