Tikka Tofu Tacos (Edit recipe)

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Fusion vibes with my Tikka Tofu Tacos you guys! Crispy, seasoned tofu, Tikka sauce, crispy, fresh slaw, crema, and gorgeous garnishes. The flavours really work together in these gorg tacos. See notes for garnish recs!

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Original Recipe

PREP TIME

40 minutes

COOK TIME

15 minutes

INGREDIENTS

18

Serves: 3 - 4

Ingredients

10 whole Corn Tortilla, Street Taco Sized.
340 grams Tofu, Extra Firm
1.5 Tbsp Cornstarch
1 tsp Tandoori Spice
1 whole Sea Salt, See Recipe
1 whole Extra Virgin Olive Oil, See Recipe
473 ml Tikka Masala Simmer Sauce - Patak's

Slaw

397 grams Coleslaw Mix (Shredded Cabbage and Carrots)
1.5 whole Lime, juiced
1 whole White Wine Vinegar, Just a splash
0.5 Tbsp Honey
0.25 tsp Sea Salt, More To Taste

Crema

0.5 cup Sour Cream, Full Fat
1 whole Lime, zested & juiced
2 Tbsp Cilantro, Small Handful.
1 whole Sea Salt, To Taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Empty the liquid from tofu and wrap the block in paper towels. Place the wrapped tofu on a plat and put a second plate on top of the tofu. Use a large mixing bowl as the weight to press the liquid from the tofu. Set it aside for 20 + minutes.
Prepare the slaw. Empty the slaw mix into a mixing bowl and whisk together the lime juice, honey, white wine vinegar, and sea salt. Pour over the slaw and toss to coat. Taste and adjust salt if desired. Cover and refrigerate until needed.
Prepare the crema. Add the sour cream, lime juice + zest, cilantro, and a pinch of sea salt to a personal blender. Blend until combined. Taste and add additional salt if desired. Cover and refrigerate until needed.
Empty the contents of the tikka masala sauce into a small pot set to medium low. Cover and simmer until warmed through. Leave on low and keep covered until assembly.
Preheat oven to 350 F
Unwrap the tofu and discard the paper towels. If it is still super moist, wrap it again and use your hands to push down on the tofu gently to release additional liquid. Unwrap the tofu and pat it dry.
Cut the tofu in 5 equal sized strips lengthwise. Cut each strip lengthwise into two equal sized pieces and then cut them into 3/4" sized cubes, about 5 per strip. Add the cubed tofu to a mixing bowl and sprinkle over the tandoori spice, corn starch, and a generous pinch of sea salt. Gently toss the tofu until it is all coated in the starch & spice.
Begin heating some EVOO in a large skillet set to medium heat. Once heated, add half the tofu to the skillet and fry until crispy on most / all of the sides. Transfer cooked tofu to a paper towel lined plate and season liberally with sea salt. Continue with the other batch until golden and crispy.
Wrap the tortillas in tinfoil and place them in to the oven to warm up as you set up an assembly station.
For service, spoon some tikka sauce on the taco shell and place about 5 crispy pieces of tofu. Spoon a little more tikka sauce before adding some crispy slaw, a drizzle of the crema, some green onions, crumbled feta, and sprouts for garnish. ENJOY! Pack up any remaining crema, slaw, and tikka sauce, and refrigerate for a future dish.

Notes

Garnish Recs - Crumbled Feta, Sliced Green Onions, Pea Shoots
You will have leftover sauce, slaw, and crema. You could double the tofu recipe to utilize everything, or, pack it all up and utilize it for a future meal.
Prep time includes 20 minutes of chill time in the refrigerator.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	741
Fat:	25 g
Carbohydrates:	105 g
Protein:	24 g
Cholesterol:	33 g
Sodium:	2326 mg
Fiber:	17 g
Sugars:	21 g
Sugar Alcohol:	0 g
Calculated for total recipe.