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Tofu tacos with blueberry slaw offer a delightful and nutritious twist on traditional taco night. This innovative recipe marries the savory goodness of marinated tofu with a refreshing, tangy slaw that features blueberries, creating a dish that stands out for both its taste and visual appeal. Ideal for vegetarians and anyone seeking to incorporate more plant-based meals into their diet, these tacos are not only easy to prepare but also packed with vibrant flavors and textures. In this article, we will explore the intricacies of this unique recipe, highlighting its benefits, preparation steps, and tips for serving it to maximize enjoyment.

Tofu Tacos with Blueberry Slaw

Discover a delicious twist on taco night with tofu tacos featuring a vibrant blueberry slaw. This innovative recipe combines marinated tofu, rich in protein, with a refreshing slaw made from fresh blueberries, cabbage, and carrots for a burst of color and flavor. Perfect for vegetarians or anyone seeking healthy meal options, these tacos are easy to prepare and offer a satisfying blend of tastes and textures. Elevate your next taco night with this nutritious and exciting dish!
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Ingredients
  

For the Tofu Filling:

14 oz firm tofu, drained and pressed

2 tablespoons soy sauce

1 tablespoon olive oil

1 tablespoon taco seasoning (store-bought or homemade)

1 tablespoon lime juice

Salt and pepper, to taste

For the Blueberry Slaw:

2 cups green cabbage, finely shredded

1 cup blueberries (fresh or thawed if frozen)

1/2 cup shredded carrots

1/4 cup red onion, thinly sliced

1/4 cup fresh cilantro, chopped

2 tablespoons apple cider vinegar

1 tablespoon honey or maple syrup

Salt, to taste

For Assembling:

8 small corn or flour tortillas

Slices of avocado (optional)

Lime wedges (for serving)

Hot sauce (optional)

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Instructions
 

Prepare the Tofu:

    - Cut the pressed tofu into small cubes or crumble it, depending on your texture preference.

      - In a medium mixing bowl, combine the soy sauce, olive oil, taco seasoning, lime juice, and a sprinkle of salt and pepper. Add the tofu cubes and toss gently to ensure even coating with the marinade. Allow the tofu to marinate for at least 15 minutes for the flavors to soak in (longer if you have time for deeper flavor).

        Cook the Tofu:

          - Heat a non-stick skillet over medium heat. Add the marinated tofu and cook for about 8-10 minutes, stirring occasionally. The tofu should turn golden brown and crispy around the edges. Once done, remove from heat and set aside.

            Make the Blueberry Slaw:

              - In a large mixing bowl, combine the finely shredded cabbage, fresh blueberries, shredded carrots, thinly sliced red onion, and chopped cilantro.

                - In a small bowl, whisk together the apple cider vinegar, honey or maple syrup, and a pinch of salt. Pour the dressing over the slaw mixture and toss thoroughly to combine. Allow the slaw to sit for at least 10 minutes to let the flavors meld together.

                  Warm the Tortillas:

                    - In a dry skillet or on a plate, warm the tortillas until they are pliable—about 30 seconds on each side. Alternatively, wrap them in foil and warm in the oven at 350°F (175°C) for 10 minutes.

                      Assemble the Tacos:

                        - Take a warm tortilla and add a generous spoonful of the cooked tofu filling. Top it off with a hearty scoop of the blueberry slaw. Optionally, include slices of avocado for added creaminess.

                          Serve:

                            - Garnish your tacos with lime wedges and drizzle with hot sauce, if desired. Serve immediately to enjoy the vibrant colors and flavors of your dish!

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                                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4

                                  Presentation Tips: Place the tacos on a vibrant platter, scatter extra blueberries around for color, and add a small bowl of lime wedges and hot sauce for guests to incorporate their preferred spice level.