BY JOANNE BRUNO
Preparing for Hurricane Irene took as much time as getting ready for prom (and ended up being equally as expensive. Apparently, the early bird gets the cheap water and better hummus).
But the way I see it is – if you already feel like you’re preparing for the most epic exhausting party of your young adult life…you might as well eat like it!
These tacos are like a fiesta on a plate! Flavored with lime and cumin, they taste bright, light, and refreshing; which is just what you need when you realize that your one night fling with Ms. Irene is not going to end with slightly blistered feet from hours of dancing, but rather with power outages and broken windows. Pass me another tortilla; we’re going to need it!
Tofu Tacos with Spicy Cabbage Slaw and Avocado Recipe
Serves 4, adapted from Kalyn’s Kitchen
Ingredients:
For Tofu:
2 packages firm tofu
1/4 cup fresh lime juice
2 tbsp peanut oil
2 tbsp vegetarian worcestershire sauce
2 tsp onion powder
2 tsp ground cumin
1/2 tsp coarse black pepper
pinch of sugar
salt
For Tacos:
1/2 cup nonfat greek yogurt
1/2 cup reduced fat buttermilk
2 tbsp fresh lime juice
3 tsp green tabasco sauce (or to taste)
1 tsp salt
1 head green cabbage, shredded
1 cup shredded carrots
1/2 cup cilantro, minced
8 corn tortillas
1 avocado, thinly sliced
Method:
1. Preheat oven to 400. Remove the tofu from the containers and press to remove as much liquid as possible. Cut into strips. In a small bowl, whisk together the lime juice, peanut oil, worcestershire sauce, onion powder, cumin, black pepper, and sugar. Toss tofu strips with the marinade. Place on a baking sheet and bake for 40 minutes, turning once midway through. Set aside.
2. Whisk together the greek yogurt, buttermilk, lime juice, tabasco sauce, and salt in a small bowl. In a large bowl, mix together the cabbage, carrots, and cilantro. Toss the greek yogurt/buttermilk dressing with the cabbage mix until evenly distributed. Taste for salt.
3. Heat a nonstick skillet over medium heat. Cook tortillas for 15 seconds on each side. Assemble tacos by topping each tortilla with a spoonful of slaw, two tofu sticks and an avocado slice.
Photos: Joanne Bruno
Joanne Bruno is a food writer and second year medical student. Find more of her delicious ramblings over at her blog: Eats Well With Others. Joanne is also training for her third marathon with Team in Training, raising money for the Leukemia and Lymphoma Society. For more information or to make a donation, check out her fundraising website.
{ 9 comments… read them below or add one }
You did much better hurricane planning than I did! These look delicious.
I love this line: ‘the early bird gets the cheap water and better hummus.’ Made me laugh. This recipe looks great. Thanks for sharing.
Ah, so flavourful and gorgeous looking… My whole family would love these!
Tofu never looked so good! These look amazing!
delicious – no wonder hurricane irene was coming your way
Awesome work. The tofu really looks like strips of chicken. Great flavor combination too
You’ll get a kick out of this, Joanne. Guess what the protein for the 4-ingredient challenge is for September is……tofu! Yes, a dozen hard core bbqers and grillers will be stuck using tofu. This should be funny. I might have to be emailing you for assistance as a “ringer”, ha ha.
My husband was dismayed when I said I was making these, but he was converted — said they tasted like something from a food truck, high praise!
What gorgeous tacos. I love the big pieces of tofu. I’m so stuck in my way of cutting tofu into tiny cubes (and occasionally triangles) that I never really think about the other ways to cut it.
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