Blackened Tofu Tacos

with cabbage slaw and guacamole

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Wheat, Soy

  • Under 625 calories
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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In Your Box (serves 2)

  • Info
    12 oz. Extra Firm Tofu
  • 6 oz. Mixed Diced Peppers
  • Info
    6 Small Flour Tortillas
  • 3 oz. Shredded Red Cabbage
  • 1 Lime
  • 2 oz. Pico de Gallo Guacamole
  • Info
    1 oz. Sour Cream
  • 2 Tbsp. Cornstarch
  • ¼ oz. Cilantro
  • 2 tsp. Blackening Seasoning
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Tofu

    Drain tofu. Line a plate with paper towels. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture.

    Add tofu, cornstarch, blackening seasoning, and 1/4 tsp. salt to a mixing bowl. Gently toss until coated.

  2. 2

    Cook the Filling

    Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Let oil heat, 1 minute.

    After 1 minute, add bell peppers and tofu to hot pan and stir occasionally until peppers are tender and tofu is lightly golden, 6-8 minutes.

    Don't rush cooking the tofu; it will need the complete cooking time for the correct texture.

    Remove from burner. Season with a pinch of salt.

    While filling cooks, continue recipe.

  3. 3

    Make the Slaw

    Halve lime. Cut one half into wedges and juice the other half.

    Stem cilantro and tear leaves.

    In another mixing bowl, combine cabbage, 1 Tbsp. lime juice, cilantro, and a pinch of salt and pepper. Set aside.

  4. 4

    Warm Tortillas and Finish Dish

    Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

    If tortillas come folded, keep folded.

    Plate dish as pictured on front of card, filling tortillas with slaw and filling and topping with a dollop of sour cream and guacamole. Squeeze lime wedges over to taste. Bon appétit!

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