I’m so excited to partner with @beanfieldssnacks to bring you the recipe for these amazing #vegan & #glutenfree crispy tofu tacos with avocado cilantro crema! #ad
These chips have been one of my favorite healthy snacks since I first went vegan- they are gluten-free, packed with protein, and delicious! Shop at the link in my bio and use code BEANBOX20 for 20% off!
1 package extra firm tofu
1/4 cup aquafaba or vegan egg replacement
1/4 cup oat flour
1/2 tsp garlic powder
1/4 tsp chili powder
3/4 tsp sea salt
3/4 cup crushed Beanfields chips (I recommend jalapeño lime or spicy queso)
Corn tortillas to serve
Preheat oven to 400F.
Press tofu and cut into strips.
Mix oat flour, garlic powder, chili powder, and salt in a shallow dish.
Dip each strip of tofu into the oat flour mixture, then the aquafaba, then into the crushed chips. Pat the chips onto all sides.
Place coated tofu strips in the oven for 40 mins, flipping halfway through.
Avocado Cilantro Crema:
1/4 cup coconut milk
1/4 cup cilantro
2 tbsp lime juice
Pinch of salt
Combine all ingredients in a blender, or mash avocado by hand and finely chop cilantro, before mixing by hand in a small bowl.
Red Cabbage Slaw:
2.5 cups shredded cabbage
1 tbsp lime juice
1 tbsp avocado oil
1 tbsp coconut sugar
Pinch of salt
Combine ingredients in a mixing bowl and set aside.
Assembly: Place cabbage slaw and crispy tofu in a corn tortilla, and then drizzle with the avocado crema. Enjoy! - 3 months ago