Buffalo Tofu Tacos

Dave made these a few weeks ago to use some ingredients we had leftover from other recipes. The tacos turned out great and it was so easy to put together it's certainly something we'll make again. Before writing this post I double checked to make sure I didn't already have a similar buffalo tofu taco recipe already posted and surprisingly it's not something I've ever posted about (I do have a copy-cat recipe for the Buffalo Tofu Tacos with Jicama Slaw that I had on our first date, but that's it). We've made a lot of recipes with buffalo chickpeas and buffalo cauliflower, but not with buffalo tofu. It's a missed opportunity!

The crunch of the slaw helped add additional texture to the tacos, I appreciated the avocado on top to help cut the heat of the buffalo sauce. I also believe avocados belong on top of pretty much every taco. I usually add sour cream or Greek yogurt to tacos, but with the avocados in this recipe it wasn't necessary to add anything else.

Vegetarian & Cooking original (recipe by Dave).

Ingredients:

-1 block extra firm tofu, pressed and sliced into cubes
-1/2 cup buffalo sauce
-1 package taco-size flour tortillas
-2 cups cabbage, chopped
-1/2 cup shredded carrot
-1/4 cup diced celery
-2-4 chopped green onions
-2 tablespoons rice vinegar
-2 tablespoons lemon juice
-1 tablespoon whole grain mustard
-salt and pepper
-1 avocado, diced

To prepare the tofu, press the block for 20 minutes to ensure that all of the extra water has been squeezed out of the block and then slice the tofu into bite-sized cubes. In a medium bowl combine the tofu cubes and the buffalo sauce, gently stirring to coat the tofu in the buffalo sauce. Bake the tofu in a single layer on parchment paper for 30 minutes at 375F. During the last 5 minutes of the cook time place a foil wrapped stack of the flour tortillas in the oven with the tofu.

While the tofu is baking make the slaw -- in a large bowl combine the cabbage, carrot, celery, and green onions. In a small bowl stir together the dressing of rice vinegar, lemon juice, and mustard. Pour the dressing over the veggies and make sure everything is coated in the dressing. Season the slaw with salt and pepper to taste.

Build each taco on a warm flour tortilla, topped with slaw, buffalo tofu, and avocado.