Grilled Tofu and Cilantro-Jalapeño Slaw Tacos
Spicy Grilled Corn on the Cob
Ingredients
- 1 (14-oz) pkg extra-firm tofu
- ¼ cup vegan sour cream
- 1 tsp lime zest
- 2 cups thinly sliced red cabbage
- 2 Tbsp chopped fresh cilantro
- 2 radishes, thinly sliced
- 1 jalapeño peppers, seeded and minced
- 1 Tbsp fresh lime juice
- 1½ tsp agave nectar
- ⅛ tsp salt
- 1 Tbsp olive oil
- 1 tsp taco seasoning
- 6 soft taco-size corn tortillas
Instructions
- Preheat grill pan or grill to medium-high heat. Place tofu on several layers of paper towels, and cover with additional paper towels; gently press out moisture. Cut in ¾-inch-thick pieces.
- Combine sour cream and zest in a small bowl. Combine cabbage, cilantro, radishes, jalapeños, lime juice, agave, and salt in a large bowl; toss.
- Brush tofu with oil; sprinkle with taco seasoning. Grill, covered, 2 to 3 minutes per side or until browned. Grill tortillas about 1 minute per side or warm and grill marks appear.
- Cut tofu into 1-inch slices. Serve tofu and slaw on tortillas. Drizzle with sour cream mixture.
Side Dish Ingredients
- 3 ears corn, shucked
- 1 Tbsp olive oil
- ¼ tsp salt
- ⅛ tsp cayenne pepper
- ½ lime, cut into wedges
Side Dish Instructions
- Preheat grill pan or grill to medium-high heat. Rub corn with oil; sprinkle with salt and pepper. Grill, covered, 8 to 10 minutes, turning occasionally, or until corn is tender. Serve with lime wedges.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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