Tofu Tacos with Cherry Slaw

In recent years, the culinary world has witnessed a remarkable shift towards plant-based recipes, driven by a growing awareness of health, sustainability, and ethical eating. Whether motivated by health concerns, environmental impact, or simply a desire to try something new, many food enthusiasts are exploring the vibrant possibilities of plant-based cooking. Among these culinary innovations, Tofu Tacos with Cherry Slaw stand out as an enticing and nutritious option that beautifully marries flavor with health benefits.

Discover the delicious world of plant-based cooking with Tofu Tacos featuring Cherry Slaw. This vibrant dish combines crispy tofu, seasoned to perfection, with a refreshing slaw made from crunchy red cabbage and sweet-tart cherries. Packed with nutrients and bursting with flavor, these tacos are perfect for both seasoned vegans and newcomers alike. Follow our step-by-step guide to create this nutritious meal that’s not only visually appealing but also healthy and satisfying. Embrace the joy of plant-based eating today!

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Ingredients

14 oz firm tofu, drained and pressed

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon garlic powder

Salt and pepper, to taste

8 small corn tortillas

1 cup red cabbage, finely shredded

1 cup fresh cherries, pitted and chopped

2 tablespoons apple cider vinegar

1 tablespoon honey or agave syrup

¼ cup fresh cilantro, chopped

Lime wedges, for serving

Instructions

Prepare the Tofu: Cut the pressed tofu into small cubes. In a mixing bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss the tofu cubes in the spice mixture until evenly coated.

Cook the Tofu: Heat a non-stick skillet over medium-high heat. Add the seasoned tofu and cook for about 5–7 minutes, turning occasionally, until the tofu is golden and crispy on all sides. Remove from heat.

Make the Cherry Slaw: In a large mixing bowl, combine the shredded red cabbage and chopped cherries. In a small bowl, whisk together apple cider vinegar, honey (or agave syrup), salt, and pepper to create a dressing. Pour the dressing over the cabbage and cherry mixture, then toss to combine. Stir in the chopped cilantro.

Warm the Tortillas: In a separate skillet, heat the corn tortillas over medium heat for about 30 seconds on each side until warm and pliable.

Assemble the Tacos: On each tortilla, layer a generous portion of the crispy tofu followed by a scoop of the cherry slaw.

Serve: Squeeze fresh lime juice over the tacos and enjoy immediately, garnishing with additional cilantro if desired.

Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings