All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
These tofu tacos have magical and mysterious powers. Bite into one and see… the sweet crunchy outside masks the soft perfection inside. The contrasts bring a level of delight to the tongue and teeth, something the experts call good "mouth feel." We don't need the technical terms; the best word for this dish is a classic known to all. Yum.
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.
You Will Need
Medium Non-Stick Pan
Small Non-Stick Pan
Before You Cook
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
Customize It Instructions
Meat lovers! If using diced chicken, pat dry and season with a pinch of salt and pepper. Follow same instructions as tofu in Steps 3 and 4, stirring battered chicken occasionally until it reaches minimum internal temperature, 5-7 minutes.
If using shrimp, pat dry and season with a pinch of salt and pepper. Follow same instructions as tofu in Steps 3 and 4, cooking battered shrimp until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes.
If using 16 oz shrimp, follow same instructions as shrimp above, working in batches if needed.
Caramelize the Pineapple
Place a small non-stick pan over high heat.
Add pineapple ring to hot, dry pan and sear undisturbed until caramelized, 2-3 minutes per side.
Remove from burner.
Prepare Tofu and Ingredients
Line a plate with three paper towels.
Pat tofu dry. Cut lengthwise into six equal-sized planks. Halve each piece across the width.
Place tofu on towel-lined plate. Top with three more paper towels. Press gently and set aside covered, 5 minutes.
While tofu dries, coarsely crush crackers.
Coarsely chop pineapple (be careful; pineapple may be hot!).
Combine pineapple, slaw mix, sweet chili glaze, and a pinch of salt in a mixing bowl. Set aside.
Batter the Tofu
Heat canola oil in a medium non-stick pan over medium heat, 5 minutes.
While oil heats, combine tempura mix and ½ cup water in another mixing bowl until smooth. Stir in crushed crackers and coconut until batter has the consistency of oatmeal. If too thick, add water 1 Tbsp. at a time until desired consistency is reached.
Dip pressed tofu pieces in batter until completely coated. Set battered tofu on a plate.
Cook the Tofu
Line another plate with a paper towel.
Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Working in two batches, add tofu to hot pan and cook until golden brown, 4-6 minutes per side.
Transfer tofu to towel-lined plate. Sprinkle with ¼ tsp. salt.
Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds.
Plate dish as pictured on front of card, filling tortillas with tofu and slaw. Bon appétit!
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