Meal Kit
Crispy Carolina BBQ Tofu Tacos
with green chili slaw
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat, Soy
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Vegetarian
Chef
David Padilla
Spicy, crispy, sweet BBQ delicious… tofu? Yup, that soft white soybean powerhouse that lands somewhere between egg white and cheese gets its due here, fried until the outside is a perfect crisp. But the thing to write home about this one is the spice: both the slaw with the green chili aioli and the crispy jalapeños at the end. You may not have thought of tofu as “flame” before, but you will after this meal.
In Your Box (serves 2)
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12 oz. Extra Firm Tofu
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
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2 fl. oz. Golden BBQ Sauce
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1 oz. Shredded Cheddar-Jack Cheese
- 2 Green Onions
- 3 Tbsp. Cornstarch
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½ fl. oz. Green Chili Aioli
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½ oz. Crispy Jalapenos
- 2 tsp. BBQ Spice Rub
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.
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Nutrition (per serving) QPG01vqE
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Calories860
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Carbohydrates80g
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Net Carbs73g
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Fat50g
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Protein26g
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Sodium1390mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
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
Customize It Instructions
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Meatlovers! If using mahi-mahi, pat dry and cut into 1” slices. Follow same instructions as tofu in Step 3, stirring occasionally until fish reaches minimum internal temperature, 5-7 minutes. If using diced chicken, pat dry and season all over with a pinch of salt and pepper. Follow same instructions as tofu in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using flank steak, separate into a single layer and pat dry. Follow same instructions as tofu in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Line a plate with a paper towel.
Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Set aside, 5 minutes.While tofu sits, trim and thinly slice white portions of green onions. Slice remaining green onions on an angle. Keep white and green portions separate. -
2 Make the Green Chili Slaw
In a mixing bowl, combine slaw mix, green chili aioli, white portions of green onions, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.
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3 Cook the Tofu
In another mixing bowl, toss tofu with cornstarch and a pinch of salt and pepper.
Line another plate with a paper towel.Place a medium non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 8-10 minutes.Don't rush cooking the tofu; it will need the complete cooking time for the correct crispness.Remove tofu to towel-lined plate and season with seasoning rub. -
4 Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.
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5 Finish the Dish
Plate dish as pictured on front of card, filling tortillas with tofu, green chili slaw (to taste - slaw will be spicy!), BBQ sauce, green portions of green onions, crispy jalapeños (to taste), and cheese. Bon appétit!
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