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In the world of culinary exploration, few dishes combine vibrant flavors, healthy ingredients, and visual appeal quite like Tofu Tacos with Blueberry Slaw. This innovative recipe marries the earthiness of tofu with the sweet and tangy notes of fresh blueberries, creating a taco experience that tantalizes the taste buds while nourishing the body. With a crunchy slaw that adds texture and freshness, these tacos are not only a treat for the palate but also a vibrant celebration of nutrient-rich ingredients.

Tofu Tacos with Blueberry Slaw

Discover the vibrant and nutritious world of tofu tacos with blueberry slaw! This innovative recipe combines the savory goodness of marinated tofu with the sweet and tangy burst of blueberries, creating a delicious taco experience. Packed with protein, antioxidants, and essential vitamins, these tacos are not only visually stunning but also a healthy meal option. Perfect for any skill level, this dish encourages creativity in the kitchen while delighting the taste buds. Enjoy a flavorful meal that's as nourishing as it is satisfying!
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Ingredients
  

For the Tofu Tacos:

1 block (14 oz) firm or extra-firm tofu, pressed and drained

2 tablespoons olive oil

1 tablespoon soy sauce

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

8 small corn or flour tortillas

Fresh cilantro, for garnish

Lime wedges, for serving

For the Blueberry Slaw:

2 cups shredded cabbage (green or red)

1 cup fresh blueberries

1 small carrot, grated

1/4 cup red onion, thinly sliced

3 tablespoons apple cider vinegar

1 tablespoon honey or maple syrup (for vegan option)

1 tablespoon olive oil

Salt and pepper, to taste

Instructions
 

Prepare the Tofu:

    - Begin by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15-20 minutes.

      - Once pressed, cut the tofu into bite-sized cubes.

        Marinate the Tofu:

          - In a large bowl, combine the olive oil, soy sauce, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.

            - Add the cubed tofu to the marinade and gently toss to coat. Allow it to marinate for at least 15 minutes.

              Make the Blueberry Slaw:

                - In a large mixing bowl, combine shredded cabbage, blueberries, grated carrot, and red onion.

                  - In a small bowl, whisk together the apple cider vinegar, honey (or maple syrup), olive oil, salt, and pepper.

                    - Pour the dressing over the cabbage mixture and toss until well combined. Let it sit for about 10 minutes to allow the flavors to meld.

                      Cook the Tofu:

                        - Heat a non-stick skillet over medium-high heat. Add the marinated tofu and cook for about 8-10 minutes, turning occasionally, until the tofu is golden brown and slightly crispy on all sides.

                          Assemble the Tacos:

                            - Warm the corn or flour tortillas in a dry skillet for about 30 seconds on each side until pliable.

                              - To assemble, place a generous scoop of the cooked tofu on each tortilla, followed by a hearty portion of blueberry slaw.

                                Garnish and Serve:

                                  - Top the tacos with fresh cilantro and serve with lime wedges on the side for squeezing.

                                    Prep Time: 20 min | Cook Time: 20 min | Total Time: 40 min | Servings: 4