Cilantro Lime Tofu Tacos

Course: Breakfast, Main Course

Keyword: anti-cancer recipes, anti-inflammatory, plant-based breakfast

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: tacos

Calories: 141kcal

These easy Tofu Tacos with Cilantro Lime Dressing are packed with flavor and anti-cancer nutrients, perfect for breakfast or any meal of the day! Scrambled tofu provides a plant-based alternative to eggs, while the cilantro lime dressing adds a refreshing zing. Top with avocado, pickled onions, and fresh cilantro for a satisfying and healthy dish.

Print Recipe

Ingredients

For the tacos

8 cassava flour tortillas or corn tortillas in a pinch
14 oz extra-firm tofu crumbled
1 tablespoon olive oil or avocado oil
1 teaspoon turmeric
1 tablespoon tacos seasoning
salt and pepper*

For the cilantro lime dressing

1/4 cup unsweetened plant-based yogurt e.g., coconut or almond
juice of 1 lime
1/4 cup fresh cilantro leaves
1/2 avocado
1 clove garlic minced
1 tablespoon olive oil
salt to taste
water if too thick

Instructions

Prepare the scrambled tofu: Heat 1 tablespoon olive oil or avocado oil in a skillet over medium heat. Crumble 14 oz extra-firm tofu with your hands directly into the pan.
Add the 1 teaspoon turmeric, 1 tablespoon tacos seasoning, salt and pepper* (black pepper activates the cancer-fighting properties in turmeric).
Cook for 5-7 minutes, stirring occasionally, until heated through and slightly crispy and golden.
Make the cilantro lime dressing: In a small bowl or blender, mix t1/4 cup unsweetened plant-based yogurt, juice of 1 lime, 1 clove garlic, 1 tablespoon olive oil, 1/4 cup fresh cilantro leaves, 1/2 avocado and salt. Adjust the consistency by adding water if needed.
Warm the tortillas: Heat 8 cassava flour tortillas (or corn) tortillas on a dry skillet or pan over medium heat for about 30 seconds per side or until pliable.
Assemble the tacos: Place a spoonful of scrambled tofu onto each tortilla. Add cherry tomatoes and a small handful of pickled red onions. Drizzle with cilantro lime dressing and garnish with fresh cilantro leaves.

Notes

Taco Shells: Cassava flour tortillas are the best option for a low-glycemic, gluten-free option. Corn tortillas work too, but they are a bit higher in glycemic index.

Protein Swaps: Tofu can be swapped for chickpeas, beans, or lentils if you prefer a different plant protein.

Make-Ahead: You can make the cilantro lime dressing in advance (it keeps fresh in the fridge for up to 5 days). Pickled red onions can last up to a week. Consider making extra to use for future meals!

Extra Toppings: Feel free to add shredded carrots, sauerkraut, or hemp seeds for an added boost of nutrients!

Storage Notes:

•Scrambled Tofu: Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat until warmed through.

•Cilantro Lime Dressing: Keeps fresh in the fridge for up to 5 days. Shake or stir well before using.

•Tortillas: If homemade, cassava flour tortillas can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. Warm before serving.

Nutrition