Tofu Tacos
Published: May 28, 2021 | Total Time: 45 min
* recipe image may have been created by generative AI
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Ingredients
| 5 tbsp Lime Juice |
| 0.25 cup Cornstarch |
| 2 tbsp Canola oil or avocado oil |
| 1.5 tbsp Adobo Sauce, divided (from canned chipotles or sometimes sold separately) |
| 4 cloves Garlic |
| 1 tbsp Cumin |
| 2 brick Extra-firm tofu, ripped and torn into 1" pieces |
| 1 tsp salt |
| 210 g Cabbage, shredded |
| 0.5 cups Light sour cream |
| 0.25 cups Fresh Cilantro |
| 12 count Whole Wheat Tortillas |
Directions
- Drain Tofu and press out excess water under weight and fresh towel
- Preheat oven to 450f
- Coat large baking sheet with oil
- Whisk 2/5 lime juice, cornstarch, oil, 2/3 of adobo, 3/4 of garlic, cumin
- Unwrap tofu and pull apart to shred
- Add shredded tofu to bowl and mix to coat
- Put tofu on baking sheet, spreading evenly
- Bake tofu and flip halfway through until golden brown (20-25 minutes)
- Shred cabbage.
- Mix sour cream, 1/5 lime juice, 1/2 adobo sauce, remaining garlic, salt in a small bowl.
- Toss cabbage, cilantro, and remaining lime juice in a medium bowl
- Serve in warmed tortillas