Tacos with Shredded Tofu and Cabbage

By Maggie Baird

Cabbage is more than a garnish in these tacos, it’s seasoned and sauteed so it’s full of flavor. An easy way to use some fridge staples for a taco night and get your fiber.

YIELDS: 4 servings

COOK TIME: 15 min

PREP TIME: 15 min

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INGREDIENTS

  • 8 homemade or pre-made corn tortillas
  • ½ of a medium cabbage – shredded
  • ½ of an opinion – sliced
  • 2 cloves of garlic – crushed
  • 5 tbs of taco seasoning
  • 1 block firm or extra firm tofu
  • 2 tsp nutritional yeast
  • Fresh cilantro to taste, or use the Cilantro Lime Coleslaw to top


RECIPE

  1. Add olive oil to a skillet and heat up, then add cabbage, onions, garlic, and saute.
  2. Sprinkle on 3 tbs of the taco seasoning and cook until softened. Remove to a bowl.
  3. Pat the block of tofu dry, then grate on a box grater into a clean dish towel. Gently pat the grated tofu with the towel.
  4. Toss the tofu with the remaining 2 tbs taco seasoning and the nutritional yeast.
  5. Heat oil in a large, well-seasoned cast-iron skillet. When simmering, add the grated tofu, spreading it out over the skillet.
  6. Cook without turning until the bottom starts to brown. With a large metal spatula, turn the tofu.
  7. Cook until the tofu is cooked through and slightly crispy.
  8. Onto a freshly made tortilla, place a large spoonful of the cooked cabbage mixture, top with the crispy tofu and some chopped cilantro or the cilantro lime coleslaw.

 

CHEF’S NOTES:

  • You can also top the tacos with any other traditional toppings you enjoy, such as salsa or guacamole.
  • I made fresh corn tortillas, which are so easy to make, and I think will definitely uplift this dish to be very appealing.
  • Alternatively, you can cook tofu in the oven, place it in a single layer on a baking sheet and bake for about 30 minutes at 350.