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As the culinary world embraces plant-based meals, the popularity of innovative recipes continues to rise. Among these, Tofu Tacos with Watermelon Slaw stand out for their unique combination of flavors that marry savory and sweet, creating a tantalizing dish that is both satisfying and refreshing. This recipe not only showcases the versatility of tofu but also highlights the vibrant, hydrating qualities of watermelon, making it a perfect option for those seeking nutritious and delicious meal alternatives.

Tofu Tacos with Watermelon Slaw

Elevate your meal game with Tofu Tacos featuring a vibrant Watermelon Slaw. This innovative recipe combines savory marinated tofu with refreshing, sweet watermelon slaw for a satisfying and nutritious dish. Packed with high-quality protein and hydration, these tacos are perfect for plant-based enthusiasts or anyone seeking a delicious alternative. Discover the joy of flavors and textures while enjoying a healthy, colorful meal that celebrates the versatility of tofu and the hydration of watermelon.
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Ingredients
  

For the Tofu:

14 oz extra-firm tofu, pressed and cubed

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 tablespoon lime juice

Salt and pepper, to taste

For the Watermelon Slaw:

2 cups seedless watermelon, diced into small cubes

1 cup red cabbage, thinly sliced

1/2 cup carrots, shredded

1/4 cup red onion, thinly sliced

2 tablespoons fresh cilantro, chopped

2 tablespoons lime juice

1 tablespoon honey (or agave syrup for a vegan option)

Salt and pepper, to taste

For Serving:

Corn or flour tortillas (8-10)

Avocado slices

Lime wedges

Extra cilantro for garnish

Instructions
 

Prepare the Tofu:

    - In a medium bowl, combine soy sauce, sesame oil, smoked paprika, cumin, lime juice, salt, and pepper. Add the cubed tofu, gently toss to coat, and let marinate for at least 15 minutes.

      Cook the Tofu:

        - Heat a non-stick skillet over medium heat. Add the marinated tofu and cook for about 8-10 minutes, turning occasionally, until golden and slightly crispy on all sides. Remove from heat.

          Make the Watermelon Slaw:

            - In a large bowl, combine diced watermelon, red cabbage, shredded carrots, red onion, and cilantro.

              - In a small bowl, whisk together lime juice, honey (or agave), salt, and pepper. Pour the dressing over the watermelon mixture and toss gently to combine.

                Assemble the Tacos:

                  - Warm the tortillas in a skillet or microwave until pliable.

                    - Spread a layer of the cooked tofu onto each tortilla, then top with a generous spoonful of watermelon slaw.

                      Garnish and Serve:

                        - Add avocado slices on top of each taco, sprinkle with extra cilantro, and serve with lime wedges on the side for squeezing over the tacos.

                          20 minutes | 30 minutes | 4-6 servings