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–+ servings

Crumbled Tofu Tacos with Kale Slaw

5 from 2 votes
Serves: 4 servings
Prep Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes

Ingredients

  • 14 oz firm or extra firm tofu
  • 2 tbsp olive or avocado oil
  • 2 tbsp soy sauce
  • 1/4 cup tomato sauce or crushed tomatoes
  • 1 small white onion, diced
  • 1 clove garlic, crushed

Spices

  • 1 1/2 tsp cumin
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp crushed black pepper
  • 1/4 tsp cayenne pepper
  • 1/4-1/2 tsp salt

Kale Slaw

  • 4 cups chopped kale, I used lacinato (Tuscan) kale
  • 2 tbsp vegan mayo
  • Juice from 1/2 a lime
  • 1/2 tsp garlic powder
  • Pinch of salt u0026 pepper

Serve with

  • Hard shell tortillas, I used a grain-free one
  • Salsa
  • Avocado

Directions

  1. Drain your tofu and pat dry with a napkin. Crumble it into a bowl and set aside while your oil heats.
  2. Heat a large skillet with the 2 tbsp of oil- non-stick pans work best! Transfer the crumbled tofu in, and let it cook over a medium/low heat for about 10 minutes, stirring occasionally.
  3. After about 10 minutes, add in your diced onion, garlic and soy sauce. Continue cooking on a medium heat, stirring every few minutes, until the tofu starts to brown.
  4. After 15 minutes, add in all of the spices and the tomato sauce. Start with 1/4 tsp of salt and add more as needed- I used closer to 1/2 tsp! Mix well, and let the mixture cook on a low heat for an additional 7-8 minutes. Taste and adjust seasoning as needed.
  5. While your tofu cooks, toss together your kale slaw. The fiber in the kale will breakdown as it sits in the dressing, making it easier to digest and chew.
  6. Once the tofu is ready, layer it into your taco shells with the kale slaw, avocado and your favorite salsa. If you want to top it with a sauce, try my vegan cashew cheese!
  7. Leftover tofu will stay fresh in the fridge for 1 week.