Equipment
- Oven
Ingredients
- 16 oz high protein super firm tofu, cut into 1" x 3" strips
- 2 tbsp coconut aminos
- 1 tbsp rice vinegar
- 3 tbsp blackened seasoning, see blog details to make your own
- 1 tbsp nori flakes
Sriracha Crema Ingredients
- ⅓ cup dairy free plain unsweetened yogurt
- 2 tbsp sriracha, more or less, for desired spice
- 1 tsp maple syrup
To Serve Ingredients
- 8 corn tortillas
- ½ cup shredded red cabbage
- 2 tbsp pickled onions
- ¼ cup fresh cilantro, chopped
Method
- Preheat oven to 400 degrees and line a large metal baking sheet with parchment paper.
- Place each tofu strip between two chopsticks and at a horizontal angle, slice about 1/2 way through all the way across to create fish-like flaked texture on the strip. Repeat with all strips.
- Add the coconut aminos and rice vinegar to one bowl and the blackened seasoning and nori flakes in another. Stir to combine. Dip each tofu strip in the liquid mixture first, letting excess drip off and transfer to the seasoning bowl. Coat to your liking. A heavier coating will result in a spicier, bolder taste. Place the seasoned strip on the baking sheet and repeat with all remaining strips.
- Transfer to the oven and bake for 25 minutes until crisp on the exterior.
- While the tofu is baking, add the ingredients for the sauce to a bowl and stir to combine. Season to taste.
- Warm each tortilla for about 30 seconds either directly over a burner on a gas range, or in a skillet.
- To assemble the tacos, fill each tortilla with a layer of cabbage, 2 tofu strips, a drizzle of crema and top with pickled onions and cilantro.
Nutrition
Serving 1servingCalories 216kcalCarbohydrates 30gProtein 13gFat 5gSaturated Fat 2gPolyunsaturated Fat 2gMonounsaturated Fat 1gSodium 1240mgPotassium 329mgFiber 4gSugar 3gVitamin A 268IUVitamin C 12mgCalcium 88mgIron 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
