Is it just me or is this year flying by? I can’t believe we are a quarter of the way through 2016 already! Summer is right around the corner in Southern California. Lately, the weather has been all over the place. One day it may be sunny, then cloudy, another windy and a few rainy here and there. As most of you will probably agree, I am always grateful for any weather that isn’t too extreme. My favorite seasons being spring and fall. They are most agreeable to my seasoned age! :)
Speaking of seasons, TIS always the season for tacos! Today I am sharing with you a vegan take on a once beloved Baha style taco. We will be using meaty pieces of tofu, grilled to perfection in place of the traditional fish used. Then we’ll top it off with a zesty red cabbage slaw and creamy chipotle sauce over top. They are essentially simple, and drool worthy! Trust me when I say you’re going to be in for an incredibly delicious version of this otherwise typically non-vegan recipe. They’re just about the same, but better if you ask me! You will not miss a thing here. These tacos are light but filling, and extremely satisfying in both flavor and texture. I also highly recommend adding a little pico de gallo (not shown) overtop. It will add a whole ‘nother level of yum! I could have easily eaten all six of them to myself!
Start with marinating the tofu in a simple cumin-lime marinade. While the tofu is soaking up the flavors, prepare the red cabbage slaw. You can also make the slaw a day or two ahead and keep it stored in the refrigerator until ready to eat. I find it to be superb after it has sat for awhile. If you are in a pinch or don’t want to make the slaw, plain cabbage will work just fine too. I’ve had these tacos with both the cabbage slaw and plain cabbage, both ways are great. Grilling the tofu is easy, just be sure to have plenty of oil on the grill and cook each side about 3 – 4 minutes. That should be enough to get those golden grill marks and heat it through removing much of the excess moisture while retaining the added flavors. Once ready, layer your tacos. To top them off I simply used Just Mayo Chipotle as my sauce. It’s pretty darn good and works perfectly when you don’t feel like making sauce! I did water it down a bit though, as it’s pretty thick on its own. Just a small amount of water was all I found it needed, you may like it as is. And if you do feel like making a sauce, this Chipotle Tahini Sauce that I used for the Kale & Quinoa Burrito Bowl is perfect for these tacos. It is super easy to make and uses tahini as the base. Finally, as mentioned above, serving with pico de gallo is a delicious addition and highly recommended!
GRILLED BAJA TOFU TACOS + RED CABBAGE SLAW
- 1 (14 ounce) package non-gmo firm or extra-firm tofu, pressed
- chipotle mayo or chipotle tahini sauce (recipe), to serve
- pico de gallo, to serve (optional)
- limes wedges, to serve
- 6 corn tortillas, to serve
- 1/4 cup fresh lime juice, about 2 large limes
- 1 teaspoon cumin
- pinch of mineral salt
Red Cabbage Slaw
- 1/2 small red cabbage, thinly sliced
- 3 tablespoons apple cider or red wine vinegar
- 1/4 cup cilantro, chopped
- pinch of mineral salt
Press tofu: Drain tofu, place block on its side and cut in half lengthwise. With halves still together, place tofu flat and cut into thirds on its longest side. You will get six pieces. Place tofu between a double folded kitchen towel and add a heavy book or pot over top to remove excess moisture. Let sit while you prepare the marinade.
Marinate: In a small/medium size baking dish or pan (I used a loaf pan), mix together the lime juice, cumin and salt. Place tofu in mixture and marinate for at least 30 min, and up to 24 hours.
Cabbage slaw: In a medium size mixing bowl, add the cabbage, vinegar, cilantro and salt, mix well and give a toss every now and then. Let set at least 10 min. Making it ahead a day or two is also great!
Grill tofu: Heat grill over medium to medium-high heat. Add enough oil to generously coat the side of the griddle you’ll be using, about two tablespoons. Add a drop of water to the griddle, if it sizzles it’s ready. Place tofu on griddle, cook 3 – 4 minutes per side, or until you get nice grill marks. It helps to press the tofu with the back of a spatula to release excess liquids and aid in grill marks. Once done, set aside.
Serve: Warm tortillas over medium-low heat on a gas or electric burner. Layer each tortilla with on piece tofu, red cabbage slaw and chipotle sauce. Top with optional pico de gallo and a squeeze of lime.
Serves 2 – 3
Don’t be shy with the toppings. Pile them as high as you like!