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5 from 1 vote

Marinated Shredded Tofu Tacos with Cabbage Slaw

Savour the bold flavours of these Diabetes-Friendly Shredded Tofu Tacos, marinated in fresh orange juice and spices, then topped with a zesty red cabbage slaw. With a burst of citrus and a kick of jalapeño, these tacos are a deliciously healthy twist on a classic favourite.
Servings: 4
Calories: 271.5kcal
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes

Ingredients

For the marinated tofu:

  • 1 block tofu extra-firm, pressed and shredded
  • 1/2 cup orange juice fresh
  • 2 tbsp soy sauce low-sodium
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp cumin ground
  • 1 tsp chili powder
  • ⅛ tsp pepper ground

For the red cabbage slaw:

  • 2 cups red cabbage shredded
  • ¼ cup cilantro fresh, chopped
  • 1 tbsp jalapeño finely chopped
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • ⅛ tsp salt
  • Pinch pepper ground

For serving:

  • 8 tortilla shredded
  • avocado sliced, for garnish
  • lime wedges, for serving

Instructions

  • Place the block of tofu on a plate or cutting board, cover it with a paper towel, then place a heavy object, such as a cast iron skillet or a couple of cans, on top of the tofu. Let it press for at least 15-30 minutes to remove excess water.
    1 block tofu
  • Remove the pressed tofu and shred into small strips using a grater or tearing it apart with your hands.
  • In a shallow dish, combine the fresh orange juice, low-sodium soy sauce, olive oil, minced garlic, ground cumin, chili powder, and pepper. Add the shredded tofu and toss to coat. Marinate for at least 30 minutes, or overnight for best flavour.
    1/2 cup orange juice, 2 tbsp soy sauce, 1 tbsp olive oil, 2 cloves garlic, 1 tsp cumin, 1 tsp chili powder, ⅛ tsp pepper
  • In a bowl, combine the shredded red cabbage, cilantro, jalapeño, lime juice, olive oil, salt, and pepper. Toss well to combine. Refrigerate until ready to use.
    2 cups red cabbage, ¼ cup cilantro, 1 tbsp jalapeño, 2 tbsp lime juice, 1 tbsp olive oil, ⅛ tsp salt, Pinch pepper
  • Heat a large skillet over medium-high heat. Add the marinated tofu and cook, stirring occasionally, for about 8-10 minutes, or until the tofu is heated through and slightly browned.
  • Warm the tortillas in a dry skillet or microwave.
    8 tortilla
  • To assemble the tacos, place a spoonful of the cooked tofu onto each tortilla. Top with the red cabbage slaw and avocado slices. Serve with lime wedges on the side.
    avocado, lime

Cooking Tips

  • Enhancing tofu texture: For extra crispiness, consider baking the marinated tofu on a parchment-lined baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway through, instead of pan-frying.
  • Boosting flavour: Marinate the tofu overnight to deepen the flavours from the spices and orange juice.
  • Versatile toppings: Feel free to add other toppings like diced tomatoes, pickled onions, or a sprinkle of vegan cheese to diversify the flavours and textures in your tacos.

Nutrition

Nutrition Facts
Marinated Shredded Tofu Tacos with Cabbage Slaw
Serving Size
 
2 Tacos
Amount per Serving
Calories
271.5
% Daily Value*
Fat
 
10.7
g
16
%
Saturated Fat
 
1.5
g
9
%
Sodium
 
469
mg
20
%
Potassium
 
499.7
mg
14
%
Carbohydrates
 
34.2
g
11
%
Fiber
 
4.9
g
20
%
Sugar
 
6.1
g
7
%
Protein
 
12.2
g
24
%
Vitamin C
 
48.3
mg
59
%
Calcium
 
111.3
mg
11
%
Iron
 
2.9
mg
16
%
Magnesium
 
85.1
mg
21
%
Zinc
 
1.5
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.