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Blackened Tofu Tacos

Blackened Tofu Tacos
  • Prep 15 min
  • Total 20 min
  • Servings 8
Meatless Mondays and Taco Tuesdays have joined forces in this easy weeknight dinner. Mildly spicy, blackened tofu is tucked on top of a sweet coleslaw and covered with a fresh and easy fire-roasted salsa for a quick, tasty dinner.
By Cheeky Kitchen
Updated January 22, 2020

Ingredients

Tofu Tacos

  • 1 package (14 oz) extra-firm tofu
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • 1 1/2 tablespoons dried oregano (or 3/4 tbsp oregano powder)
  • 1 box Old El Paso™ Taco Shells
  • 4 tablespoons olive oil
  • Grated sharp cheddar cheese for topping

Cauliflower Coleslaw

  • 1 cup cauliflower florets, cut into very small crumbles
  • 1 tablespoon sour cream
  • 1 tablespoon mayonnaise
  • 1 lime, juiced
  • 1 tablespoon green onions, sliced thinly
  • Salt and pepper to taste

Fire-Roasted Pantry Salsa

  • 1 can (14 oz) Muir Glen™ Organic Tomatoes Fire Roasted
  • 1/4 purple onion
  • 1/4 cup cilantro
  • Salt and pepper to taste

Steps

  • 1
    Remove the tofu from the package, drain and pat dry with a paper towel, removing as much moisture as possible. Cut it into bite-sized cubes.
  • 2
    Prepare spice mixture by combing dried oregano and Old El Paso™ Taco Seasoning in a medium-sized bowl. Stir together until well combined.
  • 3
    Dip the tofu cubes into the spice mixture, coating thoroughly.
  • 4
    In a non-stick grill pan or large skillet, heat olive oil to medium-high heat. Add tofu to the hot oil and cook for 1-2 minutes on each side, until the spice mixture on the outside of the tofu is black and crispy, but not burned.
  • 5
    In a small bowl, mix together the cauliflower coleslaw ingredients. Salt and pepper to taste.
  • 6
    In a blender, combine the fire-roasted pantry salsa. Blend until puréed. Salt and pepper to taste.
  • 7
    In taco shells, layer coleslaw, tofu and salsa. Top with cheese.

Expert Tips

  • When pan-frying the tofu, you don't want to actually burn it to achieve the blackened look. The oregano in the recipe turns a darker shade, giving the tofu its final blackened look and flavor.
  • To give your taco shells that extra fresh flavor and crunch, always crisp the shells in a hot oven for a few minutes, according to package directions.
  • Be sure to purchase extra firm tofu, as other tofu might crumble when fried.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Go vegetarian tonight! Turn tofu into a super quick, super tasty dinner with this absurdly easy taco recipe. Think you might be falling in love with soybean curd? Check out the rest of our flavorsome tofu recipes.
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