Tacos with Pear Cilantro Slaw

I can’t make anything with cilantro in it and not think of my friend, Kerrie. She often checks out my recipes, but when one of them has cilantro in it, she’s very upfront with me about her dislike for the herb. Even just talking about it with her induces her gag reflex. I on the other hand, love it and so I apologize, Kerrie, that the last 2 recipes I’ve posted have had a cup of *gag* cilantro in them! I guarantee however, you’d like these tacos sans your least favorite herb . . . 🙂 The recipe is from VegNews and I made some minor alterations. For one, I couldn’t find Korean red pepper and I left off the avocados (much to my dismay) because they were priced at $1.99 each! They still turned out delish—especially with that cilantro!

INGREDIENTS:
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.
I also decided to make a sour cream dressing: 1/2 C Tofutti sour cream mixed with some lime juice, garlic salt, and cumin—to taste.

DIRECTIONS:
For the tofu, whisk together the soy sauce, garlic, brown sugar, sesame seeds, peanut oil (or other oil), tomato paste, sesame oil, red pepper powder, and green onions.

I used an 8″x8″ baking dish, poured some marinade in it, placed the tofu on top, then layered on the rest of the marinade. Spread it around evenly.

The recipe says to marinate for 20 minutes, but since I had some time earlier in the afternoon, I made it then and stuck it in the fridge—tightly covered.

To make the slaw, quarter the pear, remove the core and grate it, using the largest holes on a box grater. Squeeze the pear shreds of excess liquid. Place in a large bowl and add the other slaw ingredients; combine well.

Over medium-high heat, heat a cast iron, or other skillet and spray with cooking spray. Cook the tofu for about 3 minutes per side, or until brown along the edges.  The recipe didn’t specify whether or not to keep the marinade, so I just added it with the tofu.

I then sliced each tofu slab into 3 pieces to make it easier to eat in a taco.

Serve in a warmed tortilla with the lettuce leaf, carrot (and any other optional ingredient), slaw, and tofu. I also drizzle on some of my sour cream sauce. So delicious!! Enjoy!

Tacos with Pear Cilantro Slaw

 

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The recipe is from VegNews and I made some minor alterations. For one, I couldn't find Korean red pepper and I left off the avocados (much to my dismay) because they were priced at $1.99 each! They still turned out delish.

Author: Epicurean Vegan

Ingredients

• For the tofu:
• 6 garlic cloves, crushed (I used minced)
• ¼ 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
• ½ 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
• ½ 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.
• I also decided to make a sour cream dressing: ½ C Tofutti sour cream mixed with some lime juice, garlic salt, and cumin---to taste.

Directions

1. For the tofu, whisk together the soy sauce, garlic, brown sugar, sesame seeds, peanut oil (or other oil), tomato paste, sesame oil, red pepper powder, and green onions.
2. I used an 8"x8" baking dish, poured some marinade in it, placed the tofu on top, then layered on the rest of the marinade. Spread it around evenly.
3. The recipe says to marinate for 20 minutes, but since I had some time earlier in the afternoon, I made it then and stuck it in the fridge---tightly covered.
4. To make the slaw, quarter the pear, remove the core and grate it, using the largest holes on a box grater. Squeeze the pear shreds of excess liquid. Place in a large bowl and add the other slaw ingredients; combine well.
5. Over medium-high heat, heat a cast iron, or other skillet and spray with cooking spray. Cook the tofu for about 3 minutes per side, or until brown along the edges. The recipe didn't specify whether or not to keep the marinade, so I just added it with the tofu.
6. I then sliced each tofu slab into 3 pieces to make it easier to eat in a taco.
7. Serve in a warmed tortilla with the lettuce leaf, carrot (and any other optional ingredient), slaw, and tofu. I also drizzle on some of my sour cream sauce. So delicious!! Enjoy!

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