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Cabbage Crush Tacos with Crispy Tofu

Close-up of Cabbage taco wraps with crispy tofu, shredded carrots, and cilantro on a white plate.
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Make these high-protein, high-crunch vegan tacos using crisp cabbage leaves as the shell. This recipe provides clean energy for a light summer meal.

Ingredients

Scale
  • 1 block (14 oz) extra-firm tofu, pressed
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 large head green cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped cilantro
  • 1/4 cup lime juice
  • 2 tablespoons vegan mayonnaise
  • 1 teaspoon sriracha (optional)

Instructions

  1. Cut the pressed tofu into small cubes.
  2. In a bowl, toss the tofu cubes with soy sauce, cornstarch, smoked paprika, and garlic powder until coated.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook for 8-10 minutes, turning occasionally, until golden brown and crispy. Set aside.
  4. Carefully peel off large, intact outer leaves from the cabbage head to use as taco shells. If the leaves are too stiff, briefly dip them in hot water to make them pliable, then pat dry.
  5. In a small bowl, whisk together the lime juice, vegan mayonnaise, and sriracha, if using, to make the dressing.
  6. Assemble your vegan tacos: Place a few crispy tofu cubes inside each cabbage leaf.
  7. Top with shredded carrots and cilantro.
  8. Drizzle the lime dressing over the filling before serving.

Notes

  • Pressing the tofu completely removes excess water, which helps you achieve the best crispy texture.
  • For extra flavor, toss the crispy tofu with a pinch of salt immediately after removing it from the pan.
  • If you want a low-calorie dressing, skip the mayonnaise and use only lime juice mixed with a little water and spices.

Nutrition

Find it online: https://purecookingjoy.com/cabbage-taco-wraps-with-crispy-tofu/

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