Anti Inflammatory Classic Tofu Tacos
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 1 tbsp soy sauce
For the lime crema
- ½ cup sour cream
- 2 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 8 small corn tortillas
- 2 cups green cabbage, thinly shredded
- 1 avocado, sliced
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
- hot sauce, to taste (optional)
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels, pressing down with your hands or a heavy skillet for about 5 minutes, until most surface moisture is removed. Cut the pressed tofu into 3/4-inch cubes.
- 2
In a small bowl, stir together the cumin, chili powder, smoked paprika, garlic powder, onion powder, and salt. Add the tofu cubes and soy sauce to a mixing bowl, toss to coat, then sprinkle the spice blend over the tofu and toss again until every piece is evenly coated.
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