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Week of 5/4/26

Blackened Tofu Tacos
with guacamole / honey-lime slaw

Active: 40 Total: 35
Original GF Paleo Vegetarian
Blackened Tofu Tacos

Blackened fish is an enduring Cajun specialty, and the same technique can be applied to tofu. Coating the tofu in a thick layer of spices and searing over high heat imparts deep robust flavors
Smarts #1: Don't skip the butter here. It helps keep the spices from burning while allowing their flavors to bloom.
Smarts #2: Blackening seasoning is milder than Cajun seasoning, so we don't recomnend using them interchangably. We've included instructions to make your own seasoning mix, but feel free to use a store-bought option if you prefer.

Proteins
Tofu
Cuisines
American - Southern
Save recipe
24

Ingredients

Metric
Servings:
4
Guacamole:
  • Cilantro, fresh - 2 Tbsp , chopped
  • Avocados - 2 , mashed
  • Lime juice - 1 Tbsp
Blackening Seasoning:
  • Paprika, smoked - 2 tsp
  • Chili powder - 2 tsp
  • Salt - 1 tsp
  • Garlic powder - 3/4 tsp
  • Onion powder - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Oregano, dried - 1/2 tsp
  • Thyme, dried - 1/2 tsp
  • Cayenne pepper (opt) - 1/4 tsp , use more or less depending on your spice preference
Blackened Tofu Tacos:
  • Tofu, extra-firm - 16 oz , sliced into 1/2" / 1.3 cm cubes (vacuum-packed preferable)
  • Limes - 1 , wedges
  • Butter - 3 Tbsp , melted
  • Tortillas, taco-sized corn or flour - 8
  • Hot sauce (opt) - for serving (sub salsa)
Honey-Lime Slaw:
  • Green onions - 2 stalks , chopped; green and white parts combined
  • Lime juice - 3 Tbsp
  • Honey - 1 1/2 Tbsp
  • Salt - 1/4 tsp
  • Coleslaw mix - 16 oz

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick strips. (Make these fairly long and skinny so they will fit inside the tacos.) (Can be done 1 day ahead)

  2. Make spice mix - Combine paprika, chili powder, salt (portion for tacos), garlic powder, onion powder, pepper, oregano, thyme, and cayenne pepper (if using). Store in an airtight container. (Can be done up to 5 days ahead)

  3. Green onions / Limes - Prep as directed and store separately. (Can be done 1 day ahead)

  4. Cilantro - Prep as directed.

  5. Make slaw - In a large bowl, whisk together lime juice (portion for slaw), honey, and salt (portion for slaw) until well combined. Add coleslaw mix and green onions and toss everything together.

  6. Make guacamole - Halve the avocados and scoop out the flesh into a medium bowl. Add lime juice (portion for guacamole), cilantro, and a sprinkle of salt and mash with a fork until well-combined but still somewhat chunky. Taste and season with more salt or lime juice if needed.

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Make

  1. Set out two dishes for seasoning the tofu strips. In one dish, melt the butter. Place the blackening seasoning in the second dish.

  2. Heat a large nonstick skillet over medium-high heat and brush with some cooking oil.

  3. Set out guacamole, slaw, tortillas, and lime wedges.

  4. Toss tofu strips in melted butter, then toss with blackening seasoning to coat all sides. Place tofu into the hot pan and sear until spices form a blackened crust, 2 to 3 minutes, then carefully flip. Sear on the other side until spices are blackened and tofu is heated through, 2 to 4 minutes more. Squeeze half of the lime wedges over the tofu.

  5. Warm tortillas according to package directions.

  6. Place tofu strips into warm tortillas.

  7. Let everyone top their tacos with guacamole, slaw, and hot sauce (if using) as they like.

  8. Serve tacos with remaining lime wedges for squeezing over top and extra slaw on the side. Enjoy!

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