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Cilantro is not just a garnish; it’s a powerhouse of flavor and nutrition. This herb adds a fresh, zesty element to your tacos, enhancing the overall taste profile. Beyond its deliciousness, cilantro is known for its anti-inflammatory properties, which can help reduce inflammation in the body. It is also rich in antioxidants and may aid in digestion. When combined with the sweet and tangy watermelon slaw, cilantro elevates the dish, harmonizing flavors while providing a nutritious boost.

Tofu Tacos with Watermelon Slaw

Discover a vibrant twist on taco night with Tofu Tacos featuring Watermelon Slaw! This refreshing plant-based dish is packed with flavor and nutrition, showcasing the versatility of tofu marinated for maximum taste. The sweet and crunchy watermelon slaw balances the savory tofu, creating a delightful combination. Ideal for both seasoned vegans and newcomers, these tacos make for a delicious, healthy meal that's sure to impress your family and friends. Explore the joy of plant-based eating today!
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Ingredients
  

For the Tofu:

14 oz extra-firm tofu, pressed and cubed

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 tablespoon fresh lime juice

Salt and pepper, to taste

For the Watermelon Slaw:

2 cups seedless watermelon, diced into small cubes

1 cup red cabbage, finely shredded

1/2 cup carrots, grated

1/4 cup red onion, thinly sliced

2 tablespoons fresh cilantro, chopped

2 tablespoons fresh lime juice

1 tablespoon honey (or substitute with agave syrup for a vegan option)

Salt and pepper, to taste

For Serving:

8-10 corn or flour tortillas

Ripe avocado, sliced

Lime wedges

Extra cilantro for garnish

Instructions
 

Prepare the Tofu:

    - In a medium mixing bowl, whisk together the soy sauce, sesame oil, smoked paprika, ground cumin, fresh lime juice, and a pinch of salt and pepper. Add the cubed tofu to the bowl, gently tossing to ensure all pieces are well-coated. Cover and let marinate for at least 15 minutes for maximum flavor infusion.

      Cook the Tofu:

        - Heat a non-stick skillet over medium heat. Once hot, carefully add the marinated tofu, spreading it out evenly in the skillet. Cook for about 8-10 minutes, turning the tofu pieces occasionally to achieve a beautiful golden color and a slightly crispy texture on all sides. Once done, remove from heat and set aside.

          Make the Watermelon Slaw:

            - In a large mixing bowl, combine the diced watermelon, finely shredded red cabbage, grated carrots, thinly sliced red onion, and chopped cilantro. In a separate small bowl, whisk together the fresh lime juice, honey (or agave syrup), and a little salt and pepper for seasoning. Pour this dressing over the watermelon mixture and toss gently to combine, ensuring all ingredients are evenly coated.

              Assemble the Tacos:

                - Warm the tortillas in a skillet or microwave until they are pliable and soft. On each tortilla, layer a generous portion of the cooked tofu followed by a heaping spoonful of the refreshing watermelon slaw.

                  Garnish and Serve:

                    - To finish, add slices of creamy avocado on top of each taco and garnish with extra cilantro for a burst of freshness. Serve with lime wedges on the side, allowing everyone to squeeze fresh lime juice over their tacos for an extra zesty kick.

                      Cooking Time: 20 minutes | Total Time: 30 minutes | Servings: 4-6