![]() If you try this Blackened Tofu tacos recipe or have a question, please let me know! Leave a comment and rate it below. These isoflavones are believed to be one of the main reasons behind the many health benefits of soy-based foods. Soybeans contain beneficial plant compounds called isoflavones which function as phytoestrogens. In addition to protein, tofu is a great source of essential micronutrients, like manganese, calcium, selenium, phosphorus, copper, magnesium, iron, and zinc. It’s a great source of plant-based protein, with a 100g or 3.5oz serving of tofu providing 8 grams of complete protein. Tofu is made from curdled soy milk that is pressed into solid blocks. The slaw will hold up well for a few days when sealed and refrigerated. Leftover blackened tofu can be stored in an airtight container in the fridge for up to 1 week. Serve warm and enjoy! Serve the tofu warm in tortillas of your choice, with the slaw, avocado, coriander leaves and a squeeze of lime juice.Place in fridge so everything really marinates togetherĬook tofu: In a large pan or skillet, heat oil over medium-high heat, add coated tofu and cook 5 minutes on each side until golden and crispy. Prepare the slaw: Mix the slaw ingredients in a large bowl. Meanwhile, combine the spice in a medium bowl then place in tofu pieces, gently pressing to coat all sides. Place in a shallow dish with tamari to soak, turning after a few minutes for the other side. You can also cut it into rectangles if you prefer. Prepare the tofu: slice your tofu lengthwise in 1/2-inch strips. It can be overwhelming but with proper planning you can easily make this a weeknight meal. I’ll be the first to admit, there’s a lot to the ingredient list here. Fresh coriander and lime juice for serving.Tortillas of choice: anything works (corn, flour, grain-free).Tahini: adds a delicious flavour to the slaw.Yoghurt: either greek yoghurt or coconut yoghurt to keep it dairy free.Avocado: a key ingredient for good tacos if you ask me!.Shredded slaw: you can use a bag of store-bought slaw mix or shred some beetroot, carrot and broccoli stems yourself.We use a combination of tamari, Paprika, black pepper, cumin, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme and salt. Feel free to play with this part of the recipe to suit your personal preferences. You probably already have them in your spice rack. Spices and seasonings: don’t be overwhelmed by the long list of spices. ![]() Plus, because it’s so solid it doesn’t need to be pressed, just open the package and cut into slabs. It’s solid, making the texture firmer and ‘meaty’. Tofu: you’ll need extra firm tofu for this blackened tofu recipe.In this recipe, tofu is cooked with spices and served in tortillas with a quick and easy slaw for the most flavourful blackened tofu tacos! Here is everything you will need: Plus, leftovers make an epic burrito bowl the next day too! What ingredients you’ll need Once you try well-seasoned tofu like this, I’m sure it will convert a tofu hater into a tofu lover. This recipe is such an easy way to spice up your weeknight dinner routine and makes that boring tofu taste 1000 times better. These Crispy Blackened Tofu tacos are a fun delicious spin for your next #meatfreemonday night. They cook in just 10 minutes or less and the whole recipe itself can come together in about 15 minutes. Tofu is rubbed in Cajun spices, seared until crispy and pairs beautifully with a creamy slaw and mashed avocado. I feel like tacos are one of the easiest foods to make plant-based. Tofu is a great meat substitute, packed with protein, and it’s relatively inexpensive. Delicious crispy blackened tofu tacos for a vegan twist on blackened fish tacos! Tofu is seasoned in Cajun spices then stuffed into tortillas with a creamy slaw and avocado for a quick and easy dinner recipe.
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