Sweet & Smoky Tofu Tacos with Creamy Basil Sauce
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#sweet
#smoky
#tofu
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- soy sauce or tamari 7 tsp
- agave nectar or pure maple syrup 4 tsp
- smoked paprika 1 tsp
- ground cumin ½ tsp
- garlic powder ½ tsp
- chipotle chili flakes ½ tsp
- Kosher
- extra virgin olive oil 2 tbsp
- Tofu Crumbles 1
- medium carrots or shredded carrots 5 oz
- cilantro leaves and tender stems 1 handful
- shredded cabbage from 4 oz
- freshly squeezed lime juice 1 tbsp
- extra virgin olive oil 1 tsp
- agave nectar or pure maple syrup ½ tsp
- taco-sized tortillas of choice 12
- Creamy Basil Sauce 0.67 cup
- Pickled Onions
📝
If you’re not serving the tacos with a side salad, you can double the Carrot-Cabbage Slaw and serve on the side for more veggies. Not a fan of cilantro? Omit. Storage: Store the tofu and slaw separately in the fridge for 3 to 4 days. Reheat the tofu in a nonstick skillet with a drizzle of oil over medium-low until a bit crispy again, warm your tortillas, then assemble as listed in the last step right before serving. Finish with a squeeze of lime juice, if desired. Nutrition boost: For more veggies, add chopped red bell pepper to the slaw. For a fiber boost, add sliced avocado to your tacos. For more protein, use protein/low-carb tortillas. Shortcut: Use coleslaw mix or pre-shredded cabbage and carrots instead of shredding your own.
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1Gather: soy sauce or tamari , agave nectar or pure maple syrup , smoked paprika , ground cumin , garlic powder , chipotle chili flakes , Kosher salt and freshly cracked black pepper, extra virgin olive oil , Tofu Crumbles . For the carrot-cabbage slaw (see note 1): medium carrots or shredded carrots , cilantro leaves and tender stems , shredded cabbage from , freshly squeezed lime juice , extra virgin olive oil , agave nectar or pure maple syrup , taco-sized tortillas of choice , Creamy Basil Sauce , Pickled Onions .
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2Make the spiced sauce. In a bowl, whisk together the soy sauce, 4 tsp agave or maple syrup, smoked paprika, cumin, garlic powder, chipotle chili flakes if using, 3/4 tsp kosher salt, and 10-15 twists of black pepper. Set aside.
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3Cook the tofu. Heat a 12-inch (30 cm) nonstick frying pan over medium-high heat with 2 tbsp oil for 2 minutes. While the pan heats up, pat dry any residual moisture on the Tofu Crumbles. Add the Tofu Crumbles. Spread out in a single layer and cook undisturbed for 5-7 minutes or until golden brown and crisp on the bottom. Toss and continue cooking for 3 to 5 minutes, tossing just occasionally, until golden brown and crisp in most spots. Reduce the heat to medium-low. Pour in the spiced sauce and toss until it coats the tofu well, about 1 minute. Transfer the sweet & smoky tofu to a bowl or plate (to prevent the spiced sauce from continuing to cook in the pan).
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4While the tofu cooks, make the Carrot-Cabbage Slaw. Carrots: Scrub clean, then grate the carrots using a box grater or shredding tool of choice (if you didn’t buy pre-shredded). Cilantro (optional): If using, chop the cilantro. Add the shredded cabbage and carrots to a bowl. Sprinkle with a few pinches of salt and massage until softened. Add in the cilantro if using, lime juice, 1 tsp olive oil, 1/2 tsp agave or maple syrup, and black pepper to taste. Toss with your hands (or a spoon). Taste, adding more lime juice, sweetener, or salt to taste (keep in mind the other components will have salt). If possible, let sit for 10 minutes for the flavors to meld.
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5Prepare your side salad (if you’re making one).
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6Warm the tortillas. Heat a skillet (ideally cast iron, but any kind works) over medium-high heat. Warm the tortillas for 20-30 seconds per side; stack and wrap the tortillas in a dish towel to keep warm. Or, cover them with a damp paper towel and microwave until warmed.
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7Assemble: Spoon timer shy tablespoon (13g) Creamy Basil Sauce into the center of each warmed tortilla, leaving a border at the edges. Top with tofu, Carrot-Cabbage Slaw, and Pickled Onions. Serve with your side salad, if you made one.