Ingredients

The following ingredients have 7 Servings
  • FOR THE PICKLED ONIONS
  • 1 large red onion, sliced thin
  • 1 cup warm water
  • 6 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • FOR THE TOFU TACOS
  • 1-12 oz pack super firm sprouted tofu or high protein tofu
  • 2 tsp chili powder (or to taste)
  • 1/4 tsp to 1/2 tsp salt (to taste)
  • 1/2 tsp cumin
  • 2 tsp freshly squeezed lime juice
  • 1/2 large jicama, shredded
  • 3 -4 carrots, shredded
  • 2 Ataulfo mangoes ripe but firm, diced (or one large mango)
  • 1 Hass avocado, sliced
  • 1 bunch fresh cilantro, chopped
  • 6-8 gluten free tortillas or your favorite tortillas
  • 2-3 limes
  • Chili hot sauce to taste (optional)

Instruction

  • Place sliced onions in a medium bowl. Combine warm water, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon sugar in a separate bowl, mix well and pour over sliced onions. Cover and refrigerate until ready to use
  • Using your hands or a fork, crumble tofu over a bowl. Add chili powder, salt, cumin and 2 teaspoons of lime juice and toss well. Transfer to a non stick skillet and cook over medium heat for 5 minutes, stirring frequently. Set aside to cool slightly
  • To assemble the tacos, spoon crumbled tofu at the bottom of each tortilla and top with marinated onions, shredded carrots, jicama, mango, avocado and cilantro. Add a squeeze of lime and hot sauce to taste