“The Kentucky BBQ Tacos with Fresh Cabbage Slaw were out of this world. Can I PLEEEEAAAAASE have the recipe?”
Of course! There’s nothing we like better than getting notes like this, and we’re always delighted to share. These tacos, and the ridiculously tasty slaw that goes with them, are so quick and so easy, you could make them every week.
Ingredients
Kentucky BBQ Tacos
6 corn tortillas
10 oz extra-firm tofu, cut into slabs (we love Phoenix tofu, made here in Chicago)
2/3 cup barbeque sauce
Ridiculously Tasty Slaw
1/3 cup mayonnaise
2 1/2 Tbsp white wine vinegar
1 Tbsp lemon juice
1/2 tsp granulated garlic
1/4 tsp black pepper
2 cups shredded white cabbage
1 1/2 cup shredded red cabbage
1 cup shredded carrots
Putting It All Together
Preheat your oven to 400.
Slather your tofu with 1/2 cup barbeque sauce and arrange in a casserole dish. (It’s fine if the edges of the tofu overlap a little.)
Bake until the sauce has glazed over and is lightly burnt at the edges, about 25 to 30 minutes. Flip it once halfway through cooking and and again 5 minutes before it is finished cooking. The tofu should have some chewiness to it at this point. If it doesn’t, keep cooking until it does.
Assemble the slaw as soon as the tofu is in the oven. Mix the mayonnaise, white wine vinegar, lemon juice, granulated garlic and black pepper to make the dressing, then add the cabbage and carrots. Toss well, then put into the refrigerator to chill.
When it’s just about time to eat, heat your tortillas so they are soft. Fill with the tofu and top with the slaw and the remaining barbeque sauce to taste.
That’s it. Enjoy!
Serves: 2
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