“Aw-wee-oo killer tofu
Eee-aw-wee-lee-oo killer tofu”
-Beets (From Doug lol)
Okay so on a serious note aside from my childhood love of Nick’s awesome show of Doug, I decided to try some tofu. One of my friends is vegan and always peaks my interest in the life of her. I am a milk and cheese nut, so I don’t think I could live the vegan lifestyle infinitely…but, I am always up to try anything new. So in honor of my sweet friend, my meals this week consist of a veggie/vegan diet.
Getting a sufficient amount of protein is super important to me, especially what I put my body through physically on a daily basis, I always want to replenish it. So I went in search of some yummy recipes and came across these tofu tacos on emeals. I will say that I was a bit skeptical at first, but man oh man were they good! Seriously one of my new favorite meals and the coleslaw used to put on top of the tacos…TO.DIE.FOR. I will be putting it on everything now.
For this super quick, delicious and vegan friendly meal you will need the following:
(Serves 2-4….realistically lets go with 2)
- 1 package of extra firm tofu
- 2 cups of shredded cabbage (I used red)
- 2 Tbsp of chopped cilantro (I am not a cilantro person so I substituted parsley)
- 1 jalapeño chopped
- 1/2 Tbsp of agave or honey
- 1/8 tsp of kosher salt
- 1/2 Tbsp of olive oil
- 1/4tsp of Mexican seasoning
- corn tortillas
- ears of corn shucked and cleaned
- 1Tbsp of olive oil
- 1/8tsp of kosher salt
- 1/8tsp of cayenne pepper
- 1/2 lime
For me it was just easier to combine all the ingredients for my slaw in a food processor. I started with the slaw first so that all the juices would marinate. So either cut up the cabbage, cilantro, and jalapeño finely or add them all to a processor. Next add the lime juice, agave and salt and mix and set aside. Rub your corn with the oil and evenly coat with the salt and cayenne. Place on grill (or bake in oven) until tender. While the corn is cooking (about 8-10 minutes) grab your tofu and get the juices out by placing it on a paper towel, covering it with a few more paper towels and press out moisture. Cut the tofu into 1 inch slices, drizzle with oil and Mexican seasoning and grill 2-3 minutes per side (or pan fry). Warm up your tortillas and serve with your slaw atop, and corn on the side.