Tofu Tacos With Cashew Salsa Recipe

Name: Tofu Tacos With Cashew Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14-15oz) package extra-firm tofu; 1 (14.5oz) can diced tomatoes, preferably fire-roasted, drained; 1/2 cup salted cashews, roasted; 1 chipotle pepper, plus 1 teaspoon reserved adobe sauce (from 1 can chipotle in adobo), divided; 3 teaspoons fresh lime juice, divided, plus more; 1 teaspoon The Spice Hunter Mexican Seasoning Blend, divided; 1/2 cup mayonnaise; 1/2 teaspoon honey or agave syrup; 2 cups shredded cabbage or slaw mix; 2 tablespoons red wine vinegar; 1/2 teaspoon smoked paprika; kosher salt; freshly ground black pepper; 2 tablespoons canola oil; 8 (6-inch) corn or flour tortilla, warmed; 1 avocado, thinly sliced; 3 radishes, thinly sliced

Servings: persons

1 (14-15oz) package extra-firm tofu
1 (14.5oz) can diced tomatoes, preferably fire-roasted, drained
1/2 cup salted cashews, roasted
1 chipotle pepper, plus 1 teaspoon reserved adobe sauce (from 1 can chipotle in adobo), divided
3 teaspoons fresh lime juice, divided, plus more
1 teaspoon The Spice Hunter Mexican Seasoning Blend, divided
1/2 cup mayonnaise
1/2 teaspoon honey or agave syrup
2 cups shredded cabbage or slaw mix
2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
kosher salt
freshly ground black pepper
2 tablespoons canola oil
8 (6-inch) corn or flour tortilla, warmed
1 avocado, thinly sliced
3 radishes, thinly sliced

1
Cut tofu block lengthwise into 1x1-inch thick strips. Transfer to a paper towel-lined plate and top with more paper towels. Weight with another plate, allowing moisture to soak into paper towels, 15 minutes.
2
Meanwhile, add drained tomatoes, cashews, chipotle pepper, 2 teaspoons lime juice, 1/2 teaspoon The Spice Hunter Mexican Seasoning Blend, and 1/4 teaspoon salt to a food processor and pulse until somewhat smooth, but cashews are still visible. Check seasoning and add more salt or lime juice if necessary.
3
Mix mayonnaise, adobo sauce, honey, remaining 1 teaspoon lime juice, remaining 1/2 teaspoon The Spice Hunter Mexican Seasoning Blend, and a 1/4 teaspoon salt in a small bowl until combined. Refrigerate until ready to assemble tacos.
4
Mix cabbage with vinegar and season with salt and pepper. Season tofu with paprika, salt, and pepper on all sides. Heat oil in a large skill over medium-high heat. Sear tofu, rotating so that all sides are golden brown, about 5 minutes.
5
To assemble tacos, take a warmed tortillas and spread with 1 tablespoon of the mayonnaise mixtures down the middle. Top with seared tofu, a few spoonfuls of slaw, some cashew salsa and top with sliced avocado and radish. Repeat with re-maining tortillas.

1017

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (14-15oz) package extra-firm tofu, 1 (14.5oz) can diced tomatoes, preferably fire-roasted, drained, 1/2 cup salted cashews, roasted, 1 chipotle pepper, plus 1 teaspoon reserved adobe sauce (from 1 can chipotle in adobo), divided, and more.

Yes, Tofu Tacos With Cashew Salsa falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tofu Tacos With Cashew Salsa

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