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Tofu Tacos with Blueberry Slaw is a delightful fusion dish that perfectly balances savory and sweet, making it a must-try for taco enthusiasts and health-conscious eaters alike. This innovative recipe not only showcases the culinary versatility of tofu but also introduces a refreshing slaw that elevates the overall taste experience. With its vibrant colors and enticing flavors, this dish is an excellent option for anyone looking to explore plant-based meals without sacrificing taste. Whether you're a seasoned vegan or simply seeking to incorporate more nutritious options into your diet, these tacos are easy to prepare and packed with flavor.

Tofu Tacos with Blueberry Slaw

Discover a delicious twist on traditional tacos with Tofu Tacos and Blueberry Slaw! This innovative recipe features marinated firm tofu, cooked to perfection, and topped with a refreshing slaw made from vibrant blueberries, cabbage, and carrots. Perfect for taco lovers and health-conscious eaters alike, these tacos blend savory and sweet flavors for a satisfying meal. Easy to prepare, they’re ideal for casual dinners or entertaining guests. Explore plant-based eating without sacrificing taste!
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Ingredients
  

For the Tofu:

1 block (14 oz) firm tofu, drained and pressed

2 tablespoons soy sauce

1 tablespoon lime juice

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon garlic powder

Salt and pepper, to taste

Corn tortillas (8 small)

For the Blueberry Slaw:

2 cups green cabbage, shredded

1 cup carrots, shredded

1 cup fresh blueberries

2 tablespoons apple cider vinegar

1 tablespoon honey or maple syrup

1 tablespoon olive oil

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

For Serving:

Lime wedges

Avocado slices (optional)

Instructions
 

Prepare the Tofu:

    - Press the tofu for at least 30 minutes to remove excess moisture. Cut the tofu into bite-sized cubes.

      - In a mixing bowl, combine soy sauce, lime juice, olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper. Add the cubed tofu and marinate for at least 15 minutes, tossing to coat evenly.

        Make the Blueberry Slaw:

          - In a large bowl, combine shredded cabbage, shredded carrots, and fresh blueberries.

            - In a separate small bowl, whisk together apple cider vinegar, honey (or maple syrup), olive oil, salt, and pepper.

              - Pour the dressing over the slaw ingredients and toss gently to combine. Let it sit for at least 10 minutes to allow the flavors to meld.

                Cook the Tofu:

                  - Heat a non-stick skillet over medium-high heat. Add the marinated tofu cubes and sauté for 8-10 minutes, or until they are golden and crispy on all sides. Stir occasionally to ensure even cooking.

                    Assemble the Tacos:

                      - Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.

                        - Place a generous spoonful of the sautéed tofu in the center of each tortilla. Top with a handful of blueberry slaw and garnish with fresh cilantro.

                          Serve:

                            - Serve immediately with lime wedges and avocado slices for an extra touch of creaminess if desired.

                              Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 4