Servings: 4
Ingredients
Shredded Tofu
- 8 ounces extra-firm tofu shredded
- 2 tbsp oil
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp cayenne
- ¼ tsp Kashmiri chili powder
- ⅛ tsp chipotle chili powder
- ⅛ tsp smoked paprika
- 1 tsp soy sauce
- Salt to taste
Creamy Jalapeno Sauce
- ⅓ cup mayo
- ⅓ cup sour cream
- 1 tbsp sriracha
- 2 tbsp pickled jalapeños
- 2 tbsp jalapeño brine or rice vinegar
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp cumin powder
- ⅛ tsp smoked paprika
- ¾ tsp Kashmiri chili powder
Garnish and Assembly:
- Purple cabbage thinly sliced
- Lime juice
- Salt
- Street taco shells
- Oil for frying
- Shredded cheese optional
Instructions
- Shred the Tofu: Shred the extra-firm tofu using a box grater. Pat it dry with a paper towel to remove excess moisture.
- Cook the tofu: Heat 2 tablespoons of oil in a pan over medium-high heat. Add the shredded tofu and let it cook undisturbed for about 3 minutes, until golden and crispy on the edges.
- Season the tofu: Sprinkle in the onion powder, garlic powder, cayenne, Kashmiri chili powder, chipotle chili powder, smoked paprika, and salt. Drizzle in the soy sauce and stir everything together. Cook for another 2-3 minutes, stirring occasionally, then remove from heat.
- Make the creamy jalapeño sauce: In a bowl, whisk together the mayo, sour cream, sriracha, pickled jalapeños, jalapeño brine (or rice vinegar), onion powder, garlic powder, cumin, smoked paprika, and Kashmiri chili powder. Blend (or mix vigorously) until smooth. Taste and adjust seasoning as needed.
- Prepare the cabbage slaw: Toss the thinly sliced purple cabbage with a squeeze of lime juice and a pinch of salt.
- Warm the taco shells: Heat a small amount of oil in a pan and lightly fry the taco shells until warm, golden brown and slightly crispy.
- Assemble the tacos: Fill each taco shell with shredded tofu, top with cabbage slaw, and drizzle with the creamy jalapeño sauce. If using, sprinkle with shredded cheese. Serve immediately and enjoy!
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