Mexican-Inspired Tofu Tacos with Chili Lime Slaw and Cilantro-Pepita Crema

Mexican-Inspired Tofu Tacos with Chili Lime Slaw and Cilantro-Pepita Crema

These Mexican-inspired tofu tacos are the perfect vegan alternative for any Taco Tuesday! Serve these fresh and flavorful tacos with guacamole and salsa for an extra kick.

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Ingredients

  • ¾ C Water
  • Cilantro
  • ½ tsp Smoky Paprika
  • Salsa
  • Fresh Jalapeno
  • 1 Fist Full of Cilantro, stems and leaves
  • For The Pepita Crema:
  • 1 tsp Sea Salt
  • 3 Tbs Fresh Lime Juice
  • Avocado
  • ½ tsp Cumin, ground
  • 1 C Raw pepitas, soaked over night or in very hot water for 10 minutes, drained
  • 6-8 Pickled Jalapeno Rings (or to taste)
  • 1 Tbs Masa Harina Flour
  • ¾ Fire Roasted Tomatoes, with juice
  • ¾ tsp Sea Salt
  • 2 Tsp Adobo Sauce, from a can of chipotle chilis in adobo sauce (take this up a few tsp for extra spicy!)
  • 1 C Purple Onion, large dice ( about ½ a medium onion)
  • 1 C. Vegtable Broth
  • 1 Tbs Cumin, ground
  • ¾ C Green Bell Pepper, large dice ( about ½ a medium pepper)
  • ½ tsp Smoky Paprika
  • For the Slaw:
  • 1 Tbs Chili Powder
  • For The Tofu:
  • 3 C Shredded Mix of Red and Green Cabbage, loosely packed
  • 1 Tbs Seeded Jalapeno, minced
  • 10 oz Sprouted Tofu, pressed and drained for at least 20 minutes
  • 1 Tbs Coconut Oil, unrefined, virgin
  • Juice of 2 Limes
  • Serve With:
  • ½ C Cilantro, rough chopped
  • ½ tsp Sea Salt
  • Your favorite tortillas

Directions

Want to see the entire recipe? Click here Published May 03, 2016.

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