Crispy Tofu Tacos with Cabbage, Apple, and Pickled Chili Slaw
INGREDIENTS
FOR THE TOFU:
extra-firm tofu, pressed for at least 15 minutes and cut into cubes
olive oil
arrowroot powder or cornstarch
garlic powder
onion powder
salt
pepper
FOR THE SLAW:
purple cabbage, thinly sliced
apple, cut into matchsticks
cilantro, chopped
pickled chilis, chopped (recipe here)
lime
olive oil
salt
pepper
FOR THE MAYO:
mayo (I used vegan avocado oil mayo from)
chipotle chili powder
honey
lime
salt
- instead of making this mayo, you can also slice avocado or use sour cream/yogurt.
METHOD
preheat air-fryer to 425 degrees F.
place cubed tofu in a bowl and drizzle with olive oil. toss. season with arrowroot, garlic powder, onion powder, salt, and pepper. toss well. arrange tofu on a parchment lined baking sheet. air fryer until golden brown, 25-35 minutes.
in a bowl, combine sliced cabbage, apple, cilantro, pickled chilis, lime juice, olive oil, and salt. i like my slaw tangy, but feel free to add a drizzle of honey. toss. taste and adjust for seasoning.
for the mayo, combine 1 tablespoon mayo with a dash of chipotle chili powder, salt, a small squeeze of lime, and a drizzle of honey. whisk. taste and adjust.
heat up tortillas on the stove. I used cassava tortillas. spread mayo on tortillas. add tofu and slaw. enjoy:)
