Description
Delicious crispy blackened tofu tacos for a vegan twist on blackened fish tacos! Tofu is seasoned in cajun spices then stuffed into tortillas with a creamy salt and avocado for a quick + easy dinner recipe.
Ingredients
Scale
Creamy Slaw:
- 12oz/ 350g bag of slaw (I used a mix of beetroot, carrot and broccoli)
- 1/2 cup greek or non-dairy yoghurt
- 1 tablespoon tahini
- 1/2 teaspoon garlic powder
- Juice of one lime
- Salt + pepper, to taste
Blackened Tofu Tacos:
- 12oz/ 350g extra firm tofu, sliced into ½ thick rectangles
- 2 tablespoons tamari soy sauce
- 1 tablespoon paprika
- 1 teaspoon cumin powder
- 1 teaspoon black pepper
- 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Tortillas of choice
- Guacamole
Instructions
- Combine the slaw, yoghurt, lime juice, salt, pepper and garlic powder in a large bowl. Place in fridge so everything really marinates together.
- Slice your tofu lengthwise in 1/2-inch strips (I cut on an angle to make a slight triangle). Press tofu between paper towels to remove excess moisture. Place in a shallow dish with tamari to soak, turning after a few minutes for the other side.
- Combine the spices in a medium bowl then place in tofu pieces, gently pressing to coat all sides.
- In a large pan or skillet, heat oil over medium-high heat, add coated tofu and cook 5 minutes on each side until golden and crispy.
- Serve the tofu warm in tortillas of your choice, with the slaw, avocado, coriander leaves and a squeeze of lime juice.
Keywords: blackened tofu, tofu tacos, tofu, vegan