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
Tacos are a deceptively simple food; we think of them as hand-held goodies easily accessible from trucks or fast food. However simple they look, the flavors they hold can be as complex as any dish. Crispy tofu forms the base here, topped with queso fresco, red cabbage doused in lime juice, and spicy Sriracha-mayo. Every bite forms its own complex flavor, delicious down to the last. Tip: Get your best zest: use the small holes of the grater, and press into it until the colored skin comes off. Zest as little of the white beneath as possible: the white is called pith, and is quite bitter.
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
Large 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
Prepare Ingredients and Pickle Cabbage
Zest lime, halve, and juice.
Crumble queso fresco, if necessary.
Mince cilantro (no need to stem).
Thoroughly combine red cabbage, lime juice, ¼ tsp. salt, and ¼ tsp. pepper in a mixing bowl. Set aside at least 10 minutes, stirring every few minutes.
Prepare the Tofu
Line a plate with paper towels.
Cut tofu into a ½" dice. Place tofu on towel-lined plate and top with more towels. Press firmly, but gently, to remove excess liquid.
Place cornstarch in another mixing bowl. Add tofu to bowl and gently stir or toss to coat thoroughly.
Make the Sriracha-Mayonnaise
In another mixing bowl, combine mayonnaise, half the Sriracha, and ¼ tsp. lime zest. Taste, and add more Sriracha if desired. Set aside.
Fry the Tofu
Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes.
Don't rush cooking the tofu; it will need the complete cooking time for the correct crispness.
While tofu cooks, wipe mixing bowl clean. Transfer fried tofu to cleaned mixing bowl and toss with seasoning blend.
Finish the Dish
Wrap tortillas in a damp paper towel and microwave, 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.
Plate dish as pictured on front of card, filling tortillas with crispy tofu, pickled cabbage, and queso fresco. Garnish with cilantro and Sriracha-mayonnaise (to taste). Bon appétit!
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