Ingredients
- Corn tortillas Food For Life organic corn tortillas are my fave
- Smoky Tofu Mixture recipe below
- Cabbage Slaw recipe below
- Tomatoes sliced
For the Smoky Tofu
- 1/2 cup thinly sliced onion
- 2 large garlic cloves minced
- 2 green onions cut off the end and use the whole green onion, chopped
- 1 box of firm tofu cut into bite-sized squares
- 1 tablespoon smoked paprika 8g
- 2 tablespoons soy sauce
- 1/2 cup parsley 18g, chopped
For the Cabbage Slaw
- 1/2 an avocado
- 1/2 teaspoon rice vinegar
- 1 teaspoon coconut aminos
- 3 cups cabbage sliced
Instructions
Make the Smoky Tofu
- Heat a large nonstick or cast iron skillet over medium heat for about a minute (make sure the skillet isn’t made out of teflon. Teflon is dangerous shit)
- Add the onion, garlic and green onion and cook for 2 minutes. If the mixture starts to stick, add 1 tablespoon of water.
- Add the tofu, paprika, and soy sauce, and cook for 15 minutes over medium - low heat. Flip with a spatula regularly so that the tofu doesn’t burn. When you use the spatula, give it enough pressure to get off any bits that have stuck to the pan. If you’re using a nonstick pan, use a plastic spatula. It’s okay if some of the tofu becomes crumbly.
- Add the parsley a couple of minutes before the end of cooking.
- If you want to cook the tofu longer, you can. The longer you cook it the firmer it will become.
Make the Cabbage Slaw
- Cut the avocado in squares, scoop it into a small bowl and mash it with a fork.
- Add the rice vinegar and coconut aminos and stir to combine. Add salt and pepper to taste.
- Place the cabbage in a mixing bowl, add the avocado dressing and massage with your clean hands until the dressing is thoroughly incorporated into the cabbage.
Assemble your tacos
- Heat the tortillas, add some slaw and tofu to each tortilla, and top with tomatoes.
- Voila - delicious tacos in a pinch.