Clarissa Johal: #MeatlessMonday- Tofu and Vegetable Tacos #vegetarian

Monday, February 2, 2015

#MeatlessMonday- Tofu and Vegetable Tacos #vegetarian

Photo courtesy of Vegan Feast Catering via Flickr
Run in it comes. A tofu recipe (cue in scary music). Okay, before you run in fear, please give these a try. I promise this isn't bland or horrid the way most tofu recipes are. Forgive me, I love tofu and eat it all the time, but most recipes don't seem to understand tofu needs spices or marinating. If you don't, it tastes like a wet sponge. Ideally, tofu tastes best if you marinate it for two days but if you can't plan that far ahead, please marinate it for at least 2-3 hours.

So, here we go. This recipe is painless and healthy. If you like hard taco shells, by all means, use them. Personally, I hate the way they crumble all over the place or end up stale after two days in the cupboard. I use whole-wheat tortillas instead. Enjoy!

Tofu and Vegetable Tacos


12 ounces firm tofu
2 tablespoons apple cider vinegar
1 package taco seasoning
2 tablespoons olive oil

4 cups shredded coleslaw mix
1/2 cup chopped fresh spinach
1 tablespoon olive oil
2 tablespoons lime juice

Yogurt Sauce:
1/4 cup plain yogurt
1 tablespoon lime juice
Salt and pepper 

8 - 8" whole-wheat tortillas
1/4 cup shredded mozzarella, pepper jack or feta cheese
Sliced avocados 
1/4 cup salsa


To prepare tofu: Drain and press out excess water by laying it between paper towels. Get as much water out as you can! Cut into 1" cubes and place in a bowl. Add 1 tablespoon olive oil, 2 tablespoons apple cider vinegar and the package of taco seasoning. Stir so that tofu is coated. Cover and marinate in the refrigerator for 2 or more hours.

To prepare coleslaw: Toss the coleslaw, spinach, 1 tablespoon olive oil, and half of the lime juice in a large bowl. Set aside.

To prepare yogurt sauce: Mix the yogurt with the remaining lime juice in a small bowl and season with salt and pepper. Set aside.
Once tofu is marinated, cook in non-stick pan with 1 tablespoon of olive oil until tofu begins to crisp.

Fill warmed tortillas with the tofu mixture, coleslaw mixture, avocados and cheese. Top with the yogurt sauce and salsa. 

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