Three Layer Tacos with Kale Slaw
You’ll want taco night every night of the week with these overflowing tacos. The tofu gets marinated with the pinto beans, and a spicy-sweet slaw serves as a topping.
Ingredients
Filling
- 1 tablespoon taco seasoning
- 3 tablespoons tamari
- 8 ounces extra-firm tofu, drained, pressed, and cut into ½-inch chunks
- 1 15-ounce can pinto beans, drained and rinsed
- ¼ cup finely diced white onion
- 2 Roma tomatoes, finely diced
- ½ teaspoon salt
- Pinch of ground black pepper
- 1 teaspoon chopped parsley
Kale Slaw
- 1 cup de-stemmed and coarsely chopped kale
- 1 tablespoon lemon juice
- 1 cup thinly sliced purple cabbage
- 1 cup thinly sliced green cabbage
- ¼ cup shredded carrots
- 2 tablespoons dairy-free mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon maple syrup
- 1 chipotle pepper in adobo sauce, chopped finely
To Assemble
- 6 taco shells
Instructions
Filling
- Mix the taco seasoning and tamari in a small bowl. Set aside.
- Add the tofu to the tamari mix and toss. Marinate while working on the bean mixture and slaw.
- Add the beans, onion, tomatoes, salt, pepper, and parsley to a small bowl. Toss and set aside to meld.
Kale Slaw
- Add the kale to a medium bowl and add the lemon juice. Massage the kale with your hands to soften it up. Add both cabbages, the carrots, mayonnaise, lime juice, maple syrup, and chili in adobo sauce. Mix well.
Assembly
- Assemble the tacos by layering the shells with the bean mixture, tofu, and finally the slaw.
Notes
Recipe from The High Protein Vegan Cookbook by Ginny Kay McMeans. Reprinted with permission.