Easy MiSOgood Teriyaki Vegan Tofu Tacos
Teriyaki Baked Tofu:
1 (14-Ounce) Package Extra-Firm Tofu, Drained and Cut into 1-Inch Cubes
1/4 Cup Cornstarch
Olive Oil Spray
1/2 Cup MiSOgood Teriyaki Miso
Sesame-Ginger Slaw:
2 Cups Coleslaw Mix or shredded cabbage
1 Tablespoon Rice Vinegar
1 Tablespoon Pickled Ginger
1 Teaspoon Maple Syrup
1 Teaspoon Toasted Sesame Oil
1 Teaspoon Toasted Sesame Seeds
To Assemble:
8 Corn Tortillas, Warmed or Lightly Toasted
2 Persian Cucumbers, Quartered and Sliced
1/4 Cup Fresh Cilantro leaves
2 Ripe Avocado, Sliced
Preheat your oven to 400 degrees and line a baking sheet with parchment paper or aluminum foil.
In a medium bowl, toss the cubed tofu with the cornstarch, coating each piece thoroughly. Tap off any excess starch before placing on the baking sheet in an even layer. Lightly spray with olive oil before moving the sheet into the oven on the top rack. Bake for 25 - 30 minutes, turning halfway through, until tofu cubes are deeply golden brown and crisp on the edges.
While tofu is cooking, prepare the slaw by tossing the coleslaw or shredded cabbage, vinegar, maple syrup, sesame oil, and sesame seeds in a medium bowl. Let sit for 5 minutes before serving.
Once the tofu is done, transfer the pieces to a bowl and toss with the teriyaki, making sure all surfaces are covered.
To assemble, top the tortillas with equal amounts of the slaw, teriyaki tofu, cucumbers, cilantro, and avocado. Serve immediately.
Makes 8 Tacos; 4 Servings
Notes:
The individual components can be stored separately in airtight containers in the refrigerator for up to 2 days.
1 (14-Ounce) Package Extra-Firm Tofu, Drained and Cut into 1-Inch Cubes
1/4 Cup Cornstarch
Olive Oil Spray
1/2 Cup MiSOgood Teriyaki Miso
Sesame-Ginger Slaw:
2 Cups Coleslaw Mix or shredded cabbage
1 Tablespoon Rice Vinegar
1 Tablespoon Pickled Ginger
1 Teaspoon Maple Syrup
1 Teaspoon Toasted Sesame Oil
1 Teaspoon Toasted Sesame Seeds
To Assemble:
8 Corn Tortillas, Warmed or Lightly Toasted
2 Persian Cucumbers, Quartered and Sliced
1/4 Cup Fresh Cilantro leaves
2 Ripe Avocado, Sliced
Preheat your oven to 400 degrees and line a baking sheet with parchment paper or aluminum foil.
In a medium bowl, toss the cubed tofu with the cornstarch, coating each piece thoroughly. Tap off any excess starch before placing on the baking sheet in an even layer. Lightly spray with olive oil before moving the sheet into the oven on the top rack. Bake for 25 - 30 minutes, turning halfway through, until tofu cubes are deeply golden brown and crisp on the edges.
While tofu is cooking, prepare the slaw by tossing the coleslaw or shredded cabbage, vinegar, maple syrup, sesame oil, and sesame seeds in a medium bowl. Let sit for 5 minutes before serving.
Once the tofu is done, transfer the pieces to a bowl and toss with the teriyaki, making sure all surfaces are covered.
To assemble, top the tortillas with equal amounts of the slaw, teriyaki tofu, cucumbers, cilantro, and avocado. Serve immediately.
Makes 8 Tacos; 4 Servings
Notes:
The individual components can be stored separately in airtight containers in the refrigerator for up to 2 days.