Tofu Tacos
Ingredients
- 1 package extra firm tofu (14 oz.)
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon oregano
- 1 tablespoon olive oil
- 1 tablespoon nutritional yeast (optional)
- 2 tablespoons soy sauce or liquid aminos
- 1 pinch of chile powder (like ancho or cayenne)
- Guacamole
- Cabbage slaw* (optional)
- Sliced radish and cucumber (optional)
Directions
- Wrap tofu in a paper towel and kitchen towel and set on a plate. The paper towel ensures that the tofu won't get linty. Weigh tofu down with a heavy skillet or can for 30 minutes.
- Cut tofu into cubes. Whisk together spices, oil and liquid aminos. Add tofu cubes, toss to coat, and marinate for 30 minutes.
- Heat oven to 400 degrees. Place tofu cubes evenly on a large, oiled baking sheet. Bake 35-40 minutes until golden, flipping halfway.
- While tofu is baking, make the slaw.
- Serve tortillas filled with a scoop tofu, slaw and guac, with sliced radish and cucumber on the side.
* Cabbage slaw
- 2 cups shredded cabbage
- 2 green onions, sliced
- 1/4 cup chopped cilantro
- 1 lime, juiced (or lemon)
- 1 tablespoon olive oil
- Salt and pepper to taste