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In recent years, plant-based diets have surged in popularity as more individuals seek to adopt healthier lifestyles and reduce their environmental footprint. Among the diverse options available, tofu stands out for its versatility and ability to absorb flavors, making it a favorite among both seasoned vegans and those exploring more meatless meals. Tofu is not just a substitute; it can be the star of the dish, especially when prepared with creativity and care.

Tofu Tacos with Cherry Slaw

Discover the perfect blend of flavors with Tofu Tacos with Cherry Slaw, a vibrant and nutritious plant-based dish. Featuring firm, crispy tofu marinated in zesty spices and topped with a fresh cherry slaw, this recipe showcases how delicious tofu can be. Packed with essential nutrients and bursting with color, these tacos are perfect for any occasion. Easy to customize and quick to prepare, they promise to impress both vegans and taco lovers alike. Enjoy a healthier meal that's as good for the planet as it is for your taste buds!
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Ingredients
  

1 block firm tofu, drained and pressed

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

Salt and freshly ground pepper, to taste

8 small corn tortillas

1 cup red cherries, pitted and halved

1 cup red cabbage, finely sliced

1/4 cup fresh cilantro, chopped

2 tablespoons apple cider vinegar

1 tablespoon honey or agave syrup

1 ripe avocado, sliced

Lime wedges, for serving

Instructions
 

Prep the Tofu: Begin by carefully draining the tofu and pressing it to remove excess moisture. After pressing, cut the tofu into small, bite-sized cubes.

    Season the Tofu: In a large mixing bowl, combine the tofu cubes with olive oil, chili powder, ground cumin, garlic powder, salt, and freshly ground pepper. Toss thoroughly to ensure each cube is well-coated in the seasoning mixture.

      Cook the Tofu: Heat a non-stick skillet over medium-high heat. Once hot, add the seasoned tofu cubes in a single layer. Cook for approximately 8-10 minutes, stirring occasionally to ensure even browning, until the tofu is golden and crispy on all sides. Remove the skillet from the heat and set the tofu aside.

        Make the Cherry Slaw: In a separate mixing bowl, combine the halved cherries, sliced red cabbage, chopped cilantro, apple cider vinegar, and honey or agave syrup. Toss everything together until well combined. Allow the slaw to sit for about 10 minutes to let the flavors meld and intensify.

          Warm the Tortillas: In a dry skillet or directly over a low flame on the stovetop, warm the corn tortillas for about 30 seconds on each side, or until they are pliable and slightly toasted.

            Assemble the Tacos: To create each taco, lay a warm corn tortilla flat. Add a generous scoop of the crispy tofu, then top it off with a spoonful of the cherry slaw. Finish with a few slices of avocado.

              Serve: Arrange the tacos on a serving platter and garnish with lime wedges and additional cilantro if desired. For an extra burst of flavor, squeeze fresh lime juice over the tacos right before enjoying them!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                  - Presentation Tips: Serve the assembled tacos on a colorful platter, garnished with extra cherries and sprigs of cilantro for a vibrant display.