Blackened Tofu Tacos

Name: Blackened Tofu Tacos
Prep time: 15 min
Total time: 20 min
Yield: 8
Ingredients: 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; 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; 1 can (14 oz) Muir Glen™ Organic Tomatoes Fire Roasted; 1/4 purple onion; 1/4 cup cilantro; Salt and pepper to taste

5 Ratings

7 Comments

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. MORE+ LESS-

By Cheeky Kitchen

Updated December 23, 2019

Make with

Old El Paso

Ingredients

Tofu Tacos

package (14 oz) extra-firm tofu

package (1 oz) Old El Paso™ taco seasoning mix

1 1/2

tablespoons dried oregano (or 3/4 tbsp oregano powder)

box Old El Paso™ Taco Shells

tablespoons olive oil

Grated sharp cheddar cheese for topping

Cauliflower Coleslaw

cup cauliflower florets, cut into very small crumbles

tablespoon sour cream

tablespoon mayonnaise

lime, juiced

tablespoon green onions, sliced thinly

Salt and pepper to taste

Fire-Roasted Pantry Salsa

can (14 oz) Muir Glen™ Organic Tomatoes Fire Roasted

1/4

purple onion

1/4

cup cilantro

Salt and pepper to taste

Steps

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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.