Crispy Baked Tofu Tacos with Cilantro Lime Slaw

Crispy Baked Tofu Tacos with Cilantro Lime Slaw
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 294.6
  • Total Fat: 22.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 361.3 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 7.6 g
  • Protein: 16.8 g

View full nutritional breakdown of Crispy Baked Tofu Tacos with Cilantro Lime Slaw calories by ingredient
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Introduction

Recipe by RachaelAnAvocadoADay from healthyaperture.com
Vegan - Ketogenic friendly
Recipe by RachaelAnAvocadoADay from healthyaperture.com
Vegan - Ketogenic friendly

Number of Servings: 4

Ingredients

    2 cup Tofu, firm
    6 tsp Braggs Liquid Aminos
    4 tbsp Nutritional Yeast Seasoning
    3/4 cup, chopped Cabbage, red, fresh
    3/4 cup Cabbage, napa
    1/4 Cilantro, raw
    1 tbsp Lime Juice, juice of 1 lime
    3 tbsp Olive Oil , divided
    8 leaves Butter Lettuce
    1 Avocado, mashed

Directions

Drain tofu. Wrap with a clean kitchen towel and weight down with a heavy skillet or can to remove liquid for 30 minutes or refrigerated overnight.
Chop tofu into 1 inch cubes. In a large bowl, whisk soy sauce, nutritional yeast, cumin and olive oil. Season with black pepper. Add tofu cubes, toss to coat, and marinate at least 30 minutes.
Heat oven to 400 degrees F. Place tofu cubes evenly on a large, oiled baking sheet, discarding extra marinade. Bake 35-40 minutes, flipping halfway.
While tofu is baking, make slaw. Mix cabbages and cilantro in a large bowl. In a small bowl, whisk together lime juice and olive oil. Season with salt and pepper. Add to slaw and toss to combine.
When tofu is baked, remove from oven.
Serve lettuce leaves filled with a scoop of slaw and baked tofu, topped with mashed avocado and hot sauce of choice.


Serving Size: 4 servings, 2 tacos per serving

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