Recipe
Blackened Tofu Tacos with Purple Cabbage Slaw
Ingredients
For Blackened Tofu
- 1 block (14 oz) extra-firm tofu, pressed (200 calories)
- 2 tbsp olive oil (240 calories)
- 2 tsp smoked paprika (12 calories)
- 1 tsp garlic powder (9 calories)
- 1 tsp onion powder (8 calories)
- 1/2 tsp cayenne pepper (4 calories)
- 1/2 tsp salt (0 calories)
- 1/4 tsp black pepper (2 calories)
For Purple Cabbage Slaw
- 2 cups shredded purple cabbage (50 calories)
- 1/4 cup shredded carrots (12 calories)
- 2 tbsp lime juice (8 calories)
- 1 tbsp olive oil (120 calories)
- 1 tsp maple syrup (17 calories)
- 1/4 tsp salt (0 calories)
For Tacos
- 8 small corn tortillas (6-inch) (320 calories)
- 1/4 cup chopped fresh cilantro (1 calorie)
Instructions
- Press the tofu to remove excess water. Cut it into small cubes or strips.
- In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Toss the tofu in olive oil, then coat it evenly with the spice mixture.
- Heat a non-stick skillet over medium-high heat.
- Add the tofu and cook for 4–5 minutes on each side until crispy and blackened. Remove from heat and set aside.
- In a large bowl, combine shredded purple cabbage and carrots.
- In a smaller bowl, whisk lime juice, olive oil, maple syrup, and salt. Pour the dressing over the cabbage mixture and toss to coat.
- Warm the tortillas in a dry skillet or microwave.
- Place a portion of blackened tofu in each tortilla.
- Top with purple cabbage slaw and garnish with chopped fresh cilantro.