BBQ Tofu Tacos with Honey Mustard Slaw – Vegan and Gluten Free

BBQ Tofu Tacos With Honey Mustard Slaw
BBQ Tofu Tacos With Honey Mustard Slaw

I first made these tacos while we were staying with some friends. We don’t get to see them often and I honestly didn’t know what they liked to eat, but wanted to surprise them with dinner after work. I saw several bottles of honey mustard in their refrigerator and decided to make something that would go with that flavor. Thus the slaw was born, and the BBQ tacos soon followed to make a full meal. I think it’s a super fun combination. It also has the benefit of being fairly nutritious and tasting naughty; perfect for Father’s Day.

 Ingredients

  • 2 TBL olive oil
  • 1 LB extra firm tofu cut into strips
  • 1 TBL tamari or soy sauce -gluten free if needed
  • 1/3 cup of your favorite BBQ sauce -gluten free if needed
  • 6 small tortillas, I prefer corn tortillas -gluten free if needed
  • 1/2 recipe prepared honey mustard red cabbage and green apple slaw (vegan version if you are vegan)
  • 1 recipe guacamole (optional but delicious)

Instructions

  1. Heat a large skillet over medium high heat.
  2. Add olive oil, swirl to coat the bottom, and add the tofu in a single layer.
  3. Cook until the first side of the tofu is golden brown, and it easily comes off the pan to be flipped. If you have to scrape at it, just let it cook a little longer.
  4. Flip/stir tofu and continue to cook until most sides are golden brown.
  5. Remove the pan from the heat and add the tamari stirring to coat the tofu.
  6. Add BBQ sauce and stir again to coat tofu.
  7. Divide tofu evenly between warmed tortillas, top with cabbage slaw and guacamole if using.
  8. Serve warm.
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Tofuballs with Extra Veggies

 Ingredients

  • 2 TBL oilve oil
  • 11/2 cup grated zucchini
  • 1/2 cup minced onion
  • 11/2 cups finely chopped spinach
  • 3 mushrooms, minced
  • 1 lb water packed extra firm tofu
  • 1 TBL Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp granulated garlic
  • freshly ground black pepper to taste
  • 2 TBL nutritional yeast
  • 1 egg beaten (omit if vegan, or try 2 TBL aquafaba lightly beaten with a fork)
  • 1/4-1/3 cup vegan bread crumbs
  • Neutral flavored oil for cooking

Instructions

  1. Heat a large skillet over medium high heat.
  2. Add oil, zucchini, onion, spinach, and mushrooms and cook 5-8 minutes or until most of the water has been released and cooked off.
  3. Mash tofu in a large bowl with your hands or a potato masher.
  4. Add Italian seasoning, salt, garlic, egg, cooked vegetables, and nutritional yeast and stir together.
  5. Add bread crumbs a few tablespoons at a time stirring to combine. The mixture should start to stick together.
  6. Taste the mixture and adjust seasonings to taste.
  7. Heat about a 1/4″ of oil in a large heavy bottomed skillet to about 350 degrees. I never actually check this with a thermometer, but you should. It should be hot, but not smoking, and when you flick a few drops of water into the oil it should sizzle and pop.
  8. Form the tofu mixture into walnut sized balls with your hands. Pack them a bit, but don’t worry if they feel loose as long as they hold their shape in your hand. If they don’t add more breadcrumbs until they do.
  9. Carefully place the tofu balls in the hot oil, and cook until one side is golden brown (3-4 minutes), flip them and cook on the other side another 3 minutes or so until golden brown.
  10. Unless you have a super huge skillet you will need to work in batches. You might need to add more oil between batches. If this happens don’t forget to reheat the oil before frying.
  11. Once cooked remove the tofu balls and place on a plate lined with paper towel to drain.
  12. Serve hot with pasta and sauce, or just eat as is. Super yummy snack!
  13. You could also bake these on an oiled baking sheet at 375 for about 20 minutes. Still good, but not quite the same.