Tofu Tacos with Citrus Slaw and Chipotle Sour Cream
It’s spring in Minnesota! And we do appreciate our springs. This year spring is especially joyful for me because I’m finishing my Master’s degree in May. The end is so so close! I have a long list of things I plan to do with all the time I’ll not be spending doing homework. One of them is cooking/blogging more. Also on the list are learning to play bass guitar and making my own laundry detergent. I couldn’t wait until May to share this recipe though — it turned out to be super tasty and super easy. I’ve been inspired to make these by the tofu tacos at Common Roots Cafe, and I think I even like them better (blasphemy against my beloved Common Roots!).
Tofu Tacos with Citrus Slaw & Chipotle Sour Cream
12 oz Extra firm tofu, cubed
1 tsp Salt
1 1/2 Tbsp Extra virgin olive oil
1 tsp Lemon zest
1 1/2 Tbsp Lemon juice
1/2 tsp Dried thyme
1 Medium purple cabbage, shredded or cut into thin ribbons
Juice & zest of 1 orange
1 tsp Salt
2 Tbsp Rice vinegar
2 Tbsp Canola oil
2 Tbsp Chopped fresh cilantro
1 C Sour cream
1-2 chipotle chiles in adobo sauce (depending on how spicy you like it)
Preheat oven to 400 degrees
Prepare the tofu by tossing it together with salt, olive oil, lemon zest, lemon juice, and thyme. Arrange tofu cubes in a single layer in a baking pan and bake until it begins to brown — about 25 – 30 minutes — turning every 7-10 minutes.
While tofu is baking, prepare the slaw by combining cabbage, orange juice, orange zest, salt, rice vinegar, canola oil, & cilantro in a large bowl.
Mix sour cream and chipotle chiles in a food processor or blender until smooth.
To assemble tacos, heat two tortillas (I like to double layer them because they tend to get a little crumbly), and fill with tofu and slaw. Top with a drizzle of sour cream.
Another thing on my to-do list is to create my backyard garden this spring/summer. The rhubarb plant that came with the house has already started to grow and it’s making me itchy to get started.