Coconut-Crusted Tofu Tacos

with sweet chili pineapple slaw

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Eggs, Wheat, Soy, Tree Nuts

Vegetarian
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 you!
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.

In Your Box (serves 2)

  • 1 Pineapple Rings
  • Info
    ⅓ cup Tempura Mix
  • 6 fl. oz. Canola Oil
  • Info
    2 Saltine Crackers
  • 2 oz. Sweet Chili Sauce
  • Info
    6 Small Flour Tortillas
  • 4 oz. Slaw Mix
  • Info
    ½ cups Sweetened Flaked Coconut
  • Info
    12 oz. Extra Firm Tofu

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
    801
  • Carbohydrates
    81g
  • Fat
    43g
  • Protein
    24g
  • Sodium
    1596mg

Recipe Steps

You Will Need

  • Salt
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls
  • 1 Small Non-Stick Pan

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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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