Blackened Tofu Tacos with Pineapple Slaw
Crispy blackened tofu tucked into warm tortillas and topped with a simple pineapple slaw. Perfect for an easy dinner or entertaining! A must-try taco.
Equipment
Ingredients
For the Tacos:
- 16 ounce package extra-firm tofu, pressed and sliced into 1/2 inch rectangles
- 4 tablespoons cornstarch
- 1/2 cup water
- 1 cup pineapple salsa, plus more for topping if desired
- 2 cups shredded green cabbage
- 1/4 cup mayo, vegan mayo works!
- 2 tablespoons olive oil
- 8-10 tortillas, warmed
Blackened Seasonings:
- 1 1/2 tablespoons smoked paprika
- 1 1/2 tablespoons cumin
- 1 1/2 tablespoons chili powder
- 2 teaspoons oregano
- 2 teaspoons ground black pepper
- 1 teaspoon thyme
- 1 teaspoon salt
Instructions
- Combine all of the blackened seasonings in a wide shallow bowl or plate. Set aside.
- Whisk together the cornstarch with water in another separate wide shallow bowl. Set aside.
Make the slaw
- Whisk together the pineapple salsa, shredded green cabbage and mayo. Season to taste, adding salt/mayo as desired.
- Heat the olive oil in a large skillet over medium heat. Dip the tofu into the cornstarch mixture, then into the blackened seasonings trying to coat the entire piece of tofu. Pan fry in the skillet for 2-3 minutes per side, until crispy on the outside. Continue with the rest of the tofu.
- Time to assemble! Place the pineapple slaw into the tortillas and top with the blackened tofu. Serve immediately.
Notes
You can make the tofu ahead of time and warm right before serving.
The slaw can be made a few hours before serving and kept in the fridge. The cabbage will soften the longer it sits.
Nutrition
Serving: 1servingCalories: 246kcalCarbohydrates: 26gProtein: 8gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 3mgSodium: 624mgPotassium: 272mgFiber: 3gSugar: 5gVitamin A: 1162IUVitamin C: 17mgCalcium: 102mgIron: 4mg