Ingredients:
For the tofu:
-
400 g baked tofu
-
½-1 tsp red pepper flakes (depending on spice level)
-
¼ cup tomato paste
-
2 tbsp soy sauce or tamari
-
2 tbsp apple cider vinegar
-
1 tsp garlic powder or fresh minced garlic
-
1 ½ tsp kosher salt, divided
For the yogurt sauce:
-
0.5 cup plain Greek yogurt
-
1 tsp apple cider vinegar
-
½ tsp kosher salt
-
Green onion and cilantro, finely chopped, to taste
For the tacos:
-
4 tortillas
-
1 cups shredded lettuce (iceberg, romaine, or use cabbage)
-
1-2 tomatoes, chopped (optional)
-
Cilantro (optional)
Instructions:
-
Pre heat the oven to 400 F. Drain the tofu and dice the tofu into 1/2 inch cubes. Bake for ~15-20 minutes.
-
In a bowl, combine red pepper flakes and the tomato paste, soy, vinegar, garlic, and salt and whisk until smooth. Add the baked tofu and toss to coat.
-
In another small bowl add the yogurt, vinegar, cilantro, green onion and salt and mix until combined.
-
Warm your tortillas and top with tofu, lettuce, tomatoes (if using) and top with the yogurt sauce and cilantro.
Substitutions:
-
To make it non-vegetarian, substitute chicken in place of tofu.
-
To make vegan use a vegan yogurt alternative.
-
To make gluten-free, use gluten-free tortillas or turn it into a bowl or salad with tortilla chips.
Prep:
-
Make the yogurt sauce
-
Thinly slice 2 cups lettuce (iceberg, romaine, or use cabbage)
-
Chop up 1-2 tomatoes (optional)
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
-
Tofu: up to 4 days in the fridge or freeze for up to 2 months.
-
Yogurt sauce: up to 6 days in the fridge.
Leftovers + Repurposing:
-
Warm up leftover tofu in the microwave until warmed through. Warm your tortillas and assemble!
-
Turn it into a tofu bowl or salad. Fill your bowl with either lettuce, rice, or quinoa. Top with warm tofu, tomatoes, handsome crunchy raw cabbage or any other raw crunchy veggie you have. Drizzle with the sauce.
Serves 2, prep time: ~15 minutes.
