Jerk Tofu Tacos with Coconut Sauce
Ingredients
The tofu and marinade
-
14
ounce
block extra firm tofu
-
½
cup
diced red onion
-
3
cloves
garlic
-
2
teaspoons
fresh ginger from 2" ginger
-
1
whole
jalapeno, chopped (optional)
-
1½
tablespoons
jerk seasoning
-
1
tablespoon
apple cider vinegar
-
1
tablespoon
soy sauce
-
¼
cup
olive oil
-
2
tablespoons
fresh lime juice from one lime
-
1½
teaspoons
brown sugar
-
¼-½
cup
coconut milk
The tacos
-
6
pieces
corn tortillas
-
½
cup
shredded purple cabbage
-
1
whole
mango, cubed
Instructions
- Press the tofu for at least 15 minutes to remove excess water.
- Prepare the marinade by blending together the red onion, garlic, ginger, jalapeno, jerk seasoning, apple cider vinegar, soy sauce, olive oil, lime juice, and brown sugar into a puree.
- Slice the tofu into thick rectangles and marinate in the puree for at least 30 minutes in the fridge.
- Heat a skillet over medium-high heat and sauté the marinated tofu until dark brown and crispy.
- Make the coconut sauce by mixing the remaining marinade with coconut milk.
- Heat the corn tortillas in a hot skillet until lightly browned on both sides.
- Assemble the tacos by layering each tortilla with purple cabbage, mango, and blackened jerk tofu, then drizzle with coconut sauce.
Nutrition Facts (estimated)
Servings
3 servings
Calories
372
Total fat
23g
Total carbohydrates
38g
Total protein
5g
Sodium
368mg
Cholesterol
0mg
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