My husband and I have a favorite meal. Luckily for myself, it's simple yet delicious every time. Plus, there are so many different ways to prepare it. Tacos. Tacos in many shapes and sizes. Living in San Francisco has only fueled our obsession as there are so many amazing taquerias.
With that being said, expect many variations of tacos on a series that will be running for the next few months: TACO TUESDAY.
Tofu Tacos with Cabbage and Jalapeño Relish
1 block extra firm tofu
1 tbsp olive oil
1 tbsp chili powder
1/2 tbsp red pepper flakes
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp cumin
a pinch of salt
Cabbage and Jalapeño Relish:
2 cups red cabbage, chopped
2 Jalapeños, minced
2 tbsp olive oil
Drain tofu and cut into 8 strips. Before cooking the tofu, it is best to press the water from it, in order for proper texture and seasoning to occur. To press the tofu, place a stack of paper towels on a plate and lay the tofu strips across the paper towel. Then layer another stack of paper towel on top of the tofu, and weigh it down with a heavy-bottomed skillet. Allow to sit for about 10-15 minutes, the pressure of the pan will give enough weight to press the water out of the tofu. After the 15 minutes, the tofu should be moist, however yield no drainage when pressure is applied.
While the tofu is being pressed, mix the taco seasoning spices in a small bowl.
Discard the paper towel and then cut the strips of tofu into cubes.
Toss the tofu in the taco seasoning until well-coated. In a large skillet on medium heat, heat the olive oil just until it starts to pop, reduce heat to low and add the tofu.
While the tofu is cooking, mix together the ingredients for the cabbie and jalapeño relish. Cook the tofu on low heat, stirring often to avoid burning, until golden brown and firm.
Serve the cabbage and jalapeño relish with the tofu on fresh corn tortillas with your favorite taco additions! I enjoy a salsa and daiya cheese. The ones pictured above are served with spinach and sweet potatoes.
What's your favorite taco topping?