Crispy Blackened Tofu Tacos with Avocado-Lime Crema

In case you cant tell...I love Vegan Mexican recipes!!

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 10 tacos

Ingredients

1 package extra firm tofu (approx. 14-16 ounces)

2 tablespoons smoked paprika

1 tablespoon dried thyme

1 teaspoon ground cumin

1 teaspoon garlic powder

1/4-1/2 teaspoon cayenne

1 teaspoon black pepper

2 tablespoons arrowroot powder (or cornstarch)

3 tablespoons olive oil

10 tortillas

Cabbage Slaw

1/2 head red cabbage, thinly sliced

1/2 head green cabbage, thinly sliced

1/4 cup apple cider vinegar

salt

Avocado-Lime Crema

3 avocados

1 cup cilantro leaves

2 garlic cloves

juice of 3 limes

3 tablespoons olive oil

1/2 teaspoon salt

diced green onions for topping

Instructions

1. Drain and rinse tofu and then press it by placing between two kitchen towels and topping with a heavy book. Allow to sit for at least 30 minutes so that excess moisture is drawn out. Alternatively, you can accomplish this by using a tofu press.
2. Next preheat the oven to 400°F and then line a baking sheet with parchment paper. Begin preparing the slaw by combining the cabbage with the vinegar and salt in a large bowl. Massage it with your hands for a few minutes then set it aside to marinate.
3. Once the tofu has been pressed, dice it into 1-inch cubes and then transfer to the baking sheet. Bake in the oven for 10 minutes on each side until it’s light golden brown. Then turn the oven off and set tofu aside to cool.
4. Meanwhile mix together the spices (paprika to pepper) in a large bowl. Using your hands, lightly coat the tofu with one tablespoon of oil and then transfer it to the bowl with the spices. Coat each piece evenly then sprinkle the starch on top. Mix with your hands or a spoon until each piece is coated with the starch as well.
5. Warm the remaining 2 tablespoons of oil in a skillet over medium heat and then saute the tofu on for about 5 minutes on each side. Depending on the size of your skillet, you might have to do this part in two steps, using one tablespoon of oil at a time.
6. Allow the tofu to sit in the skillet on warm then prepare the avocado crema by placing all of the ingredients in a food processor and blending until smooth.
7. Warm the tortillas (I usually microwave them for 15-20 seconds) then place tofu inside. Top with cabbage and avocado cream and serve immediately.
8. Tofu and cabbage can be made ahead of time and stored in an airtight container in the fridge for up to 4 days. The avocado crema can be stored for up to 2 days.

I add extra cilantro and diced onions and sometimes even diced tomatoes on top and then I eat mine!! 

Notes

Prep time includes pressing tofu