Adobo Tofu Tacos with Creamy Chimichurri Sauce
Serves 6
15 mins prep
20 mins cook
35 mins total
This easy, tofu tacos recipe combines the smokiness of adobo chili sauce with the freshness of chimichurri sauce.
For Adobo Crumbled Tofu,
For the Cabbage Slaw,
For the Tacos,
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
Instructions
Preheat the oven to 400F and prepare a baking tray with parchment paper OR heat a large pan over medium-high heat.
Drain the excess water from the tofu package and crumble into a medium-sized bowl.
Add all of the remaining ingredients and mix together.
Set onto the prepared tray and bake for 20 - 30 minutes until golden brown or cook in the pan for 15 – 20 minutes, constantly stirring or flipping halfway through.
Transfer the tofu to a dish, and allow to cool slightly.
While the tofu cooks, add all of the ingredients for the cabbage slaw to a large bowl and thoroughly mix to combine, while softening the cabbage.
Adjust seasoning to taste and set aside.
Prior to assembling the tacos, heat a large pan over medium-high heat and toast the corn tortilla shells on each side to bring out delicious flavour!
To assemble, add a spoonful of cabbage slaw in the middle of each shell.
Next, follow with the crumbled tofu, chimichurri-inspired crema, and then top with the queso fresco, pickled jalapenos, and green onion.
Serve immediately on a platter with lime wedges and enjoy!
