Crispy Tofu Tacos

with Sriracha-mayonnaise and queso fresco

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

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.

In Your Box (serves 2)

  • 1 Lime
  • Info
    1½ oz. Queso Fresco
  • ¼ oz. Cilantro
  • 3 oz. Shredded Red Cabbage
  • Info
    12 oz. Extra Firm Tofu
  • 3 Tbsp. Cornstarch
  • Info
    1½ oz. Mayonnaise
  • 2 tsp. Sriracha
  • 2 tsp. Taco Seasoning
  • Info
    6 Small Flour Tortillas

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 3 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare Ingredients and Pickle Cabbage

    Prepare Ingredients and Pickle Cabbage

    Zest lime, halve, and juice. Crumble queso fresco. 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.

  • Step 2 - Prepare the Tofu

    Prepare the Tofu

    Line a plate with paper towels. Cut tofu into ½" dice. Place tofu on towel-lined plate and press firmly, but gently with more paper towels to remove excess liquid. Place cornstarch in another mixing bowl. Add tofu to bowl with cornstarch and gently toss to coat thoroughly.

  • Step 3 - Make the Sriracha-Mayonnaise

    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.

  • Step 4 - Fry the Tofu

    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. While tofu cooks, wipe mixing bowl clean. Transfer cooked tofu to cleaned mixing bowl and toss with taco seasoning. Wipe pan clean and reserve.

  • Step 5 - Finish the Dish

    Finish the Dish

    Return pan used to fry tofu to medium-high heat. Place tortillas in hot pan and toast, 30 seconds per side. Plate dish as pictured on front of card, filling tortillas with crispy tofu, pickled cabbage, and queso fresco and garnishing with cilantro and Sriracha-mayonnaise (to taste). Bon appétit!

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