Tacos with pear cilantro slaw

A delicious mix of flavors from Epicurean Vegan:

These tacos have been a favorite since first tried, last summer (over the birthday holiday!), yet they somehow eluded capture to this point, perhaps since they have only previously been observed in the wilderness – well, while camping.

The marinade is fantastic. Once the tofu is cooked we like to toss the pieces back into the marinade pan with what remained and, or, also like to spoon a bit of the sauce on the tortilla.

The slaw on top is an excellent complement and adds a great little crunch.

This is the first time the tofu wasn’t cooked over a campfire – still good. The smoke is a really nice addition, though, so perhaps a touch of liquid smoke for non-camp compilation, and baking could provide a bit firmer consistency, as it was on the flame.

For the tofu:

  • 6 garlic cloves, crushed (I used minced)
  • 1/4 C soy sauce (or tamari)
  • 2 rounded Tbs brown sugar
  • 1 Tbs sesame seeds
  • 1 Tbs peanut oil or vegetable oil (I used olive oil)
  • 2 tsp tomato paste (I froze the rest)
  • 1-1/2 tsp toasted sesame oil
  • 1/2 tsp Korean red pepper (I used regular red pepper)
  • 2 green onions, finely chopped
  • 1 14-oz pkg. extra firm tofu, drained, pressed and cut into 8 slices

For the Pear Cilantro Slaw:

  • 1 large Asian pear
  • 2-1/2 C finely shredded cabbage
  • 1 C chopped cilantro
  • 1-2 jalapeno peppers, roasted and finely chopped (I used 1 rounded Tbs of canned)
  • 2 green onions, finely chopped
  • 3 Tbs lime juice
  • 1 Tbs agave
  • 1/2 tsp salt

The rest:

  • 8 tortillas
  • 8 leaves of green lettuce
  • 2 avocados, sliced
  • (Optional): mung, soybean, or radish sprouts, hot sauce. I added a shredded carrot.

Sour cream dressing: 1/2 C Tofutti sour cream mixed with some lime juice, garlic salt, and cumin—to taste.


Published by

5 crew

The Crew are omnivorous land mammals