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The dressing in this recipe plays a pivotal role in bringing all the flavors together. Not only does it enhance the sweetness of the blueberries, but it also adds acidity to balance the rich, savory notes of the tofu. A well-crafted dressing ensures that each component of the taco complements the others, creating a harmonious eating experience. In this recipe, we will use a simple yet flavorful dressing made from lime juice, maple syrup, and a touch of olive oil. This light dressing not only moistens the slaw but also adds a zesty kick that brightens the entire dish.

Tofu Tacos with Blueberry Slaw

Discover the delicious fusion of flavors in Tofu Tacos with Blueberry Slaw, a vibrant plant-based dish that caters to your health and taste buds. Marinated firm tofu provides the savory base, while the fresh blueberry slaw adds a satisfying crunch and sweetness. This nutritious meal is perfect for anyone exploring vegetarian or vegan cuisine, offering a delightful balance of textures and tastes. Dive into the world of plant-based cooking and enjoy this colorful, healthy taco experience!
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Ingredients
  

14 oz firm tofu, drained and pressed

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

8 small corn or flour tortillas

1 cup red cabbage, finely shredded

1 cup fresh blueberries, rinsed

1/4 cup carrot, grated

1/4 cup cilantro, chopped

2 tablespoons apple cider vinegar

1 tablespoon honey or maple syrup (for vegan option)

1 tablespoon olive oil

Avocado slices and lime wedges, for serving

Instructions
 

Prepare the Tofu:

    - Cut the pressed tofu into small cubes. In a medium bowl, combine soy sauce, sesame oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Add the tofu cubes to the marinade and toss to coat. Let it rest for 15 minutes to absorb the flavors.

      Cook the Tofu:

        - Heat a non-stick skillet over medium-high heat. Once hot, add the marinated tofu cubes. Cook for 8-10 minutes, stirring occasionally, until golden brown and slightly crispy on the edges. Remove from heat.

          Make the Blueberry Slaw:

            - In a large bowl, mix the shredded red cabbage, blueberries, grated carrot, and chopped cilantro. In a separate small bowl, whisk together the apple cider vinegar, honey or maple syrup, and olive oil. Pour the dressing over the slaw and toss gently to combine.

              Assemble the Tacos:

                - Warm the tortillas in a dry skillet for about 30 seconds on each side or in a microwave. Top each tortilla with a generous scoop of the cooked tofu and a hearty portion of the blueberry slaw.

                  Serve:

                    - Add slices of avocado on top and serve with lime wedges on the side for drizzling. Enjoy your vibrant and flavorful Tofu Tacos with Blueberry Slaw!

                      Prep Time, Total Time, Servings: 20 minutes | 35 minutes | 4 servings