Peach kale slaw and tofu tacos
Tacos, tacos, and more tacos! The idea for this recipe originally came from Hummusapien.com, but we ended up taking it and making something else with it.
Servings: 4
Calories: 446kcal
Ingredients
For Tacos:
- 1 pkg extra firm tofu 15 oz, drained and pressed
- 1 tbsp avocado oil OPTIONAL
- 2 limes juice of
- 2 tbsp reduced sodium soy sauce or tamari, or Braggs
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1/4 tsp sea salt
- 1 tbsp cornstarch or arrowroot/tapioca starch
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1/2 red onion sliced
- 12 corn tortillas for serving
For the slaw:
- 1 cup kale organic, finely chopped
- 2 cups red cabbage packed and finely shredded
- 1/4 cup cilantro chopped
- 2 peaches thinly sliced
- 1/4 tsp sea salt
- 1-2 lime juice of
For Serving:
- 1 avocado sliced
- 1-2 jalapeno sliced, OPTIONAL
Instructions
- Preheat oven to 425. Line two baking sheets with silicone liners.
- Press tofu for 10 minutes.
- In the meantime, combine slaw ingredients in a large bowl. Sprinkle with salt and drizzle with lime juice.
- Cut pressed tofu into 1-inch squares. In a medium bowl, combine oil (optional), lime juice, soy sauce, spices, salt, and cornstarch. Add in tofu to coat. Let marinate for 10 minutes.
- Slice the red onion and bell peppers. Spread on one baking sheet. Season with salt and pepper.
- Spread tofu on another baking sheet. Season with salt and pepper to taste. Bake for 35 minutes, tossing halfway through.
- To serve, layer tofu, peppers onion mix, slaw, and avocados (with optional jalapeños) in warmed tortillas.
Nutrition
Serving: 3tacos | Calories: 446kcal | Carbohydrates: 67g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Sodium: 706mg | Potassium: 1142mg | Fiber: 14g | Sugar: 14g | Vitamin A: 4555IU | Vitamin C: 137.4mg | Calcium: 186mg | Iron: 5mg
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