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Crispy Cilantro-Lime Tofu Tacos
with spicy mayonnaise and queso fresco
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Milk, Eggs, Wheat, Soy
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Vegetarian
Chef
Nigel Palmer
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 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.
In Your Box (serves 2)
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12 oz. Extra Firm Tofu
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6 Small Flour Tortillas
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3 oz. Queso Fresco Crumbles
- 3 oz. Shredded Red Cabbage
- 1 Lime
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0.84 oz. Mayonnaise
- 3 Tbsp. Cornstarch
- ½ fl. oz. Hot Sauce
- ¼ oz. Cilantro
- 2 tsp. Taco Seasoning
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) n3vpV1qe
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Calories840
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Carbohydrates60g
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Net Carbs53g
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Fat55g
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Protein31g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 3 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
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1 Prepare Ingredients and Quick-Pickle Cabbage
Zest lime, halve, and juice.
Crumble cheese, if necessary.Mince cilantro (no need to stem).Thoroughly combine cabbage, lime juice, 1/4 tsp. salt, and 1/4 tsp. pepper in a mixing bowl. Set aside, stirring every few minutes, at least 10 minutes. -
2 Prepare the Tofu
Line a plate with paper towels.
Cut tofu into 1/2" 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. -
3 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.Remove from burner. Transfer fried tofu to cleaned mixing bowl and toss with taco seasoning. -
4 Make Spicy Aioli, Heat Tortillas, and Finish Dish
In another mixing bowl, combine mayonnaise, half the hot sauce, and 1/4 tsp. lime zest. Taste, and add more hot sauce, if desired. Set aside.
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, quick-pickled cabbage, and cheese. Garnish with cilantro and spicy aioli (to taste). Bon appétit!
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