Tex-Mex · dinner
Crispy Black Pepper Tofu Tacos
The crunchy dinner of the week, using leftover slaw mix and cornstarch-crisped tofu.
- Total time
- 25 min
- Serves
- 1
- Est. cost
- $6
Ingredients
For 1 servings
Dairy & eggs
- extra-firm tofu½ package
Pantry & grains
- cornstarch2 tbsp
- vegetable oil2 tbsp
Bakery
- corn tortilla3 piece
Produce
- coleslaw mix1 cup
- lime1
Sauces & condiments
- salsa3 tbsp
Spices
- black pepper1 tsp
- salt½ tsp
Method
- 1
Press tofu with towels 10 minutes, then cut into small cubes.
- 2
Toss with cornstarch, pepper and salt.
- 3
Fry in oil over medium-high 8-10 minutes, turning, until crisp on all sides.
- 4
Warm tortillas in a dry pan 30 seconds per side.
- 5
Toss slaw mix with lime juice and a pinch of salt.
- 6
Fill tortillas with tofu, slaw and salsa.
Kitchen note
Leftover tofu half keeps 3 days; crisp it in a pan for tomorrow's salad.Approximate per serving: 560 calories, 24g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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