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When it comes to innovative and health-conscious meals, Tofu Tacos with Blueberry Slaw stand out as a vibrant and delicious option. This recipe combines the savory richness of marinated tofu with a refreshing, sweet, and tangy blueberry slaw, resulting in a fusion of flavors that is both satisfying and nutritious. Whether you are a dedicated vegan or simply looking to incorporate more plant-based meals into your diet, this dish is sure to impress.

Tofu Tacos with Blueberry Slaw

Discover a delightful twist on traditional tacos with Tofu Tacos featuring Blueberry Slaw. This recipe marries the savory, crispy texture of marinated tofu with the refreshing sweetness of a vibrant blueberry slaw, creating a satisfying and nutritious meal. Packed with plant-based protein and essential nutrients, these tacos are perfect for anyone looking to explore delicious vegan options. Enjoy the flavorful combination of colors, textures, and health benefits in every bite!
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Ingredients
  

14 oz firm tofu, drained and pressed

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

8 small corn or flour tortillas

1 cup red cabbage, finely shredded

1 cup fresh blueberries, rinsed and drained

1/4 cup carrot, grated

1/4 cup fresh cilantro, chopped

2 tablespoons apple cider vinegar

1 tablespoon honey or maple syrup (use maple syrup for a vegan option)

1 tablespoon olive oil

Avocado slices and lime wedges, for serving

Instructions
 

Prepare the Tofu:

    - Begin by cutting the pressed tofu into small, even cubes. In a medium mixing bowl, whisk together the soy sauce, sesame oil, chili powder, ground cumin, garlic powder, smoked paprika, and a pinch of salt and pepper. Add the tofu cubes to the marinade, ensuring they are well-coated. Allow the tofu to marinate for 15 minutes to fully absorb the flavors.

      Cook the Tofu:

        - Heat a non-stick skillet over medium-high heat. Once it is hot, add the marinated tofu cubes to the skillet in a single layer. Cook for about 8-10 minutes, turning occasionally, until the tofu is golden brown with slightly crispy edges. Once cooked, remove the skillet from heat.

          Make the Blueberry Slaw:

            - In a large mixing bowl, combine the finely shredded red cabbage, fresh blueberries, grated carrot, and chopped cilantro. In a separate small bowl, whisk together the apple cider vinegar, honey or maple syrup, and olive oil until well blended. Pour this dressing over the slaw mixture and gently toss to coat all the ingredients evenly.

              Assemble the Tacos:

                - Warm the tortillas by placing them in a dry skillet for about 30 seconds on each side or by microwaving them briefly. For each tortilla, add a generous scoop of the cooked tofu followed by a hearty serving of the blueberry slaw.

                  Serve:

                    - Top each taco with a few slices of creamy avocado and serve immediately with lime wedges on the side for drizzling fresh juice over the tacos. Enjoy your vibrant and flavorful Tofu Tacos with Blueberry Slaw!

                      Prep Time, Total Time, Servings:

                        20 minutes | 35 minutes | 4 servings