Grilled Tofu Tacos with Avocado Cream

Easy to put together and a great plant-based option, these zesty tacos bring a tasty crunch with their flavorful cabbage slaw.

Serves: 4Prep: 30 minutesCook: 5 minutesTotal: 35 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 1 package (14 oz.) extra-firm tofu, sliced ¼” thick
  • 3 tablespoons olive oil
  • 1 tablespoon plus 1 tsp. lime juice, divided
  • 1 teaspoon lime zest
  • 1 clove garlic, minced
  • 1⁄2 teaspoon onion powder
  • 1⁄4 teaspoon paprika
  • 1⁄4 teaspoon cumin
  • 1⁄2 teaspoon salt, divided
  • 1⁄8 teaspoon pepper
  • 1⁄2 cup red cabbage, shredded
  • 1⁄2 cup corn, thawed if frozen
  • 1 teaspoon white wine vinegar
  • 1 teaspoon honey
  • 2 avocados, peeled and pitted
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 2 tablespoons cilantro, chopped
  • 8 corn tortillas, toasted

Directions

  • Drain tofu on paper towels. Once most of the moisture is removed, place in a rimmed dish.
  • In a small bowl, combine olive oil, 1 tablespoon lime juice, lime zest, garlic, onion powder, paprika, cumin, ¼ teaspoon salt and pepper; add tofu. Allow to marinate 20-40 minutes.
  • In a small bowl, combine cabbage, corn, white wine vinegar, 1 teaspoon lime juice, 1 teaspoon honey and ¼ teaspoon salt.
  • In a blender, combine avocado, apple cider vinegar, water, lemon juice and cilantro. Blend until thickened.
  • Heat a grill pan to medium heat; cook the tofu 1-2 minutes per side.
  • Add tofu to tortillas and top with cabbage mixture and avocado cream. Refrigerate leftovers.