BBQ Tofu Tacos with Pickled Cabbage
Serves
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
For the tofu:
10.5 oz (300 g) firm smoked tofu
1 tsp smoked paprika
½ tsp ground cumin
½ tsp red pepper flakes
1 tsp cornstarch
salt & black pepper, to taste
10.5 oz (300 g) firm smoked tofu
1 tsp smoked paprika
½ tsp ground cumin
½ tsp red pepper flakes
1 tsp cornstarch
salt & black pepper, to taste
For the pickled cabbage:
½ onion, shredded
7.9 oz (225 g) purple cabbage, shredded
1 lime, juiced
handful of chopped cilantro
½ onion, shredded
7.9 oz (225 g) purple cabbage, shredded
1 lime, juiced
handful of chopped cilantro
For the BBQ sauce:
3 tbsp BBQ sauce
1 tbsp tomato paste
3 tbsp BBQ sauce
1 tbsp tomato paste
For the tacos:
1 avocados, smashed
6 mini tortillas
1 avocados, smashed
6 mini tortillas
Nutrition
(Per Serving)
Calories
616
Fats
32 g
Protein
24 g
Carbs
58 g
Instructions
- Preheat oven to 390°F (200°C).
- Press tofu to remove excess water and coarsely grate. Place in a bowl with spices, cornstarch, salt, and pepper, stirring together. Spread evenly on a baking sheet, drizzle with 1 tablespoon of olive oil, and bake for 10 minutes.
- To make the pickled cabbage, combine all ingredients in a bowl, season with salt and pepper, and toss well until the cabbage and onion turn bright pink. Set aside.
- Place all sauce ingredients in a small bowl, add 1 tablespoon of water, and stir to combine. Once tofu is cooked, pour over sauce and stir to coat evenly.
- Dry fry tortillas, then top with smashed avocado, tofu, and pickled cabbage. Squeeze over extra lime juice and garnish with cilantro.