Crispy Blackened Tofu Tacos with Asian Slaw #SundaySupper

I think today’s recipe is going to blow your mind!  Why?  Last week we were set to have tofu for dinner but I wasn’t feeling any of the recipes we normally make.   On a whim I made some crispy blackened tofu tacos and paired them with Asian slaw.  I know what you are thinking; how do those two things go together?  I don’t really know but they were awesome together!  It was fusion cuisine at its best.

Blackened TOfu Tacos

The tofu is simply rubbed with a Cajun blackened dry rub and baked in the oven until it is crispy.  The slaw is made with cabbage, soy sauce, and some spices.  I think perhaps it’s the spicy factor that blends these together into one delicious taco.  I topped them off with cheese and sour cream and they were awesome!   In fact, after trying one my husband looks at me and told me to put them on the favorites rotation because he wants to have them several times a month!  I’ll take that as high praise.

blackened tofu tacos

This meal is perfect to share for this weeks Sunday Supper which is featuring meatless meals!  Since we eat meatless at least twice a week I know I’ll be using a lot of these meals in the weeks to come!

 

Crispy Blackened Tofu Tacos with Asian Slaw

Ingredients

    For the tofu:
  • 1 lb. extra firm tofu
  • 1 T. brown sugar
  • 1 T. paprika
  • 2 t. garlic salt
  • 1 t. black pepper
  • 2 t. oregano
  • 2 t. cumin
  • 1/2 t. cayenne pepper
  • For the Asian Slaw:
  • 3 c. cabbage, thinly sliced
  • 1/4 c. rice vinegar
  • 1/4 c. light soy sauce
  • 1 T. sugar
  • 4 garlic cloves, minced
  • 2 t. chile paste
  • For the tacos:
  • 6 soft tortilla shells
  • 2 c. brown rice, cooked
  • 1/2 c. cheddar cheese, shredded
  • 1/4 c. sour cream

Instructions

  1. Preheat the oven to 425 degrees. Spray a 9 x 9 baking pan with cooking spray.
  2. Press the water out of the tofu. Cut into 4 strips. Cut each strip in half and then into 4 pieces, making a total of 32 cubes.
  3. In a small bowl combine the brown sugar, paprika, garlic salt, black pepper, oregano, cumin, and cayenne pepper. Mix well.
  4. Dip each tofu cube into the blackened seasoning, covering the cube on all sides. Place in the baking dish and cook for 40-45 minutes, flipping the tofu once during cooking.
  5. Meanwhile, place the sliced cabbage in a large container and set aside. In a small saucepan combine the rice vinegar, soy sauce, sugar, garlic, and chile paste. Bring to a boil, stirring occasionally, and immediately pour over top of the cabbage. Refrigerate until ready to use.
  6. To assemble the tacos put a few tablespoons of rice on a soft torilla shell. Place5 or 6 tofu cubes on top and then a spoonful of the Asian slaw. Sprinkle with cheese and finish with a dollop of sour cream.

Notes

Source: A Hezzi-D Original

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Comments

    • HezziD says

      This is a great tofu starter recipe because of all the flavors going on. If you haven’t tried it before, you need too!

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