Imagine a taco experience that defies all expectations - where crispy, golden tofu meets the unexpected sweetness of fresh peaches and the vibrant crunch of kale. These Sheet Pan Tofu Tacos are not just a meal; they're a culinary adventure that transforms ordinary weeknight dinner into an extraordinary taste journey. Perfect for vegans, vegetable lovers, and anyone craving a bold, innovative twist on traditional tacos, this recipe promises to tantalize your palate and leave you craving more!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 block firm tofu, pressed and cubed
- 2 tbsp olive oil
- 1 tbsp taco seasoning
- 8 corn tortillas
- 2 peaches, sliced
- 2 cups chopped kale
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your tofu gets crispy and your tacos are warm and delicious.
- Begin by preparing the tofu. Take the block of firm tofu and press it to remove excess moisture. You can do this by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15 minutes.
- Once the tofu is pressed, cut it into cubes. In a large mixing bowl, combine the cubed tofu with 2 tablespoons of olive oil and 1 tablespoon of taco seasoning. Toss gently until the tofu is well-coated with the oil and seasoning.
- Spread the seasoned tofu cubes evenly on a sheet pan lined with parchment paper. This will help with easy cleanup and prevent sticking. Place the pan in the preheated oven and bake for 25 minutes, flipping the tofu halfway through to ensure even cooking and crispiness.
- While the tofu is baking, prepare the peach kale slaw. In a large bowl, combine the chopped kale and sliced peaches. The sweetness of the peaches will complement the savory tofu nicely.
- Drizzle 1 tablespoon of apple cider vinegar over the peach and kale mixture. Season with salt and pepper to taste. Toss the ingredients together until the kale is well coated with the vinegar and the peaches are evenly distributed.
- After the tofu has finished baking, remove it from the oven and let it cool for a few minutes. The tofu should be golden and crispy.
- While the tofu cools, warm the corn tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side or wrapping them in foil and placing them in the oven for a few minutes.
- To assemble the tacos, take a warm corn tortilla and fill it with a generous amount of the crispy tofu. Top with a handful of the peach kale slaw.
- Serve the tacos immediately, garnished with additional peach slices or a sprinkle of extra taco seasoning if desired. Enjoy your flavorful Sheet Pan Tofu Tacos with Peach Kale Slaw!
Tips
- Press your tofu thoroughly: The key to crispy tofu is removing as much moisture as possible. Use a tofu press or wrap in clean towels with weight on top for at least 15 minutes.
- Don't skip the seasoning: Toss tofu generously in taco seasoning to ensure maximum flavor in every bite.
- Use parchment paper: This ensures easy cleanup and prevents the tofu from sticking to the sheet pan.
- Flip tofu midway: Turning the tofu cubes halfway through baking guarantees even, golden crispiness on all sides.
- Fresh is best: Use ripe, in-season peaches for the most vibrant and sweet slaw.
- Warm tortillas right before serving: This keeps them soft and pliable, enhancing the overall taco experience.
- Get creative with garnishes: Consider adding fresh cilantro, a squeeze of lime, or a drizzle of hot sauce to personalize your tacos.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 15g
Fat: 16g
Saturated Fat: g
Cholesterol: 0mg
