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
Who doesn’t like a soft taco loaded with protein-rich tofu and slathered with sweet-and-spicy BBQ sauce? This dish is topped off with a cool, creamy, and crunchy Mexicali Slaw and buttery toasted pumpkin seeds – you’ll be in taco heaven in 20 minutes. Plus, it’s cholesterol-free and totally addicting.
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
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 the Ingredients
Thoroughly rinse produce and pat dry. Finely dice green onion and red onion. Remove block of tofu from container, drain, and rinse away any excess liquid. Dice into ½" cubes. Tofu cuts similarly to soft cheese; a few strategic stacked cuts are all you will need.
Prep the Mexicali Slaw
In a mixing bowl, combine the shredded cabbage mix, ⅔ of the green onion (reserving remaining for garnish), ⅓ of the purple onion, and the goddess dressing. Add the smoked paprika and salt and pepper to taste. Cover and chill in the refrigerator until ready to serve.
Cook the BBQ Tofu
In a large pan, sauté remaining diced purple onion and 1 tsp. olive oil for 5 minutes, or until slightly transparent and aromatic. Add tofu cubes and ground cumin, aiming to coat tofu evenly. Cook 5-7 minutes, or until tofu becomes firm and cumin becomes aromatic. Add BBQ sauce and salt and pepper to taste. If sauce is too thick, add 1-2 Tbsp. water. Reduce heat and set aside.
Toast the Pumpkin Seeds
While the BBQ tofu is cooking, in a dry small pan, toast the pumpkin seeds over medium heat, moving the pan as you go to prevent the seeds from burning. Seeds will begin to pop and smell roasted when they’re done, about 4 minutes. Remove seeds from pan to prevent burning and set aside for garnish.
Soften the Tortillas
Prepare tortillas by covering with slightly moistened paper towels and placing in microwave for 20-30 seconds. (You can also soften tortillas in a dry sauté pan over medium heat, flipping consistently.) Or, if you’re especially daring, you can warm tortillas quickly over a gas stove burner flame to get authentic char marks.
Plate the Dish
Place 3 softened tortillas on a plate and fill each with about ¼ cup of BBQ tofu.Top with a heap of Mexicali Slaw. Drizzle Sriracha over tacos for added kick, if desired. Garnish with remaining green onion and the toasted pumpkin seeds.
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