Seed Oil Free Gluten Free Cilantro-Lime Tofu Tacos
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp tamari
- 1 tbsp fresh lime juice
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp salt
- 2 tbsp neutral oil (such as avocado oil or canola oil), divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For the slaw
- 2 cups green cabbage, thinly shredded
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 8 small corn tortillas
- 1 avocado, sliced
- lime wedges, for serving (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels, placing a heavy skillet or cutting board on top, for 15 minutes until most of the surface moisture is removed. Cut the pressed tofu into 3/4-inch cubes.
- 2
In a large bowl, whisk together the tamari, 1 tbsp lime juice, cumin, chili powder, smoked paprika, and 1/4 tsp salt. Add the tofu cubes and toss gently until evenly coated. Let sit for 5 minutes while you prepare the slaw.
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