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Barbecue tofu tacos loaded with roasted corn, sliced avocado, slaw, and a squeeze of lime on corn tortillas.
Toss sliced red cabbage with vinegar, lime juice, and season with salt. Set aside.
Remove extra firm tofu from packaging and press with paper towels to remove excess moisture.
Crumble tofu into a bowl and stir in barbecue sauce.
Warm barbecue tofu in a pot. Set aside.
Assemble barbecue tofu on the corn or flour tortillas. Top with slaw, sliced avocado, cilantro, and roasted corn.
This recipe was created for the “50 Plates of Tofu” campaign for the state of Texas.
