Peanut-Crusted Tofu Tacos with Tangy Slaw

Peanut-Crusted Tofu Tacos with Tangy Slaw Recipe
Photo: Randy Mayor; Styling: Lindsey Lower
Give traditional tacos a run for their money with Peanut-Crusted Tofu Tacos with Tangy Slaw. This vegetarian dish may be the one to convert non-tofu eaters in your house.


Serves 4 (serving size: 2 tacos)
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 25 Minutes

Nutritional Information

Calories 506
Fat 28.4 g
Satfat 3.9 g
Monofat 12.8 g
Polyfat 10.1 g
Protein 20.5 g
Carbohydrate 46.1 g
Fiber 5.5 g
Cholesterol 53 mg
Iron 2.9 mg
Sodium 301 mg
Calcium 131 mg


1 (14-ounce) package water-packed extra-firm tofu
1/2 cup salted, dry-roasted peanuts
1/2 cup panko (Japanese breadcrumbs)
1/2 cup light coconut milk
1 large egg, lightly beaten
3/4 cup all-purpose flour
3 tablespoons canola oil, divided
2 cups thinly sliced cabbage
1/3 cup sliced green onions
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1 jalapeño pepper, seeded and thinly sliced
8 (6-inch) corn tortillas
Lime wedges (optional)


1. Cut tofu lengthwise into 4 (1/2-inch-thick) slices. Place tofu slices on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; let stand 5 minutes. Cut each tofu slice, lengthwise, into 1/2-inch-thick strips; cut strips in half crosswise.

2. Place peanuts in a food processor; process until ground. Combine peanuts and panko in a shallow dish, stirring well. Combine milk and egg in a shallow dish, stirring well. Place flour in a shallow dish.

3. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Dredge half of tofu in flour; dip in egg mixture. Dredge in peanut mixture. Add coated tofu to pan, and sauté 4 minutes or until golden and crisp, turning to brown on all sides. Remove tofu from pan, and drain on paper towels. Repeat procedure with 1 tablespoon canola oil, tofu, flour, egg mixture, and peanut mixture.

4. Combine cabbage and the next 4 ingredients (through jalapeño). Drizzle the cabbage mixture with remaining 1 tablespoon oil; toss to coat. Heat tortillas according to package directions. Place 2 tortillas on each of 4 plates; top each tortilla with 1/4 cup slaw. Divide tofu evenly among tacos. Serve with lime wedges, if desired.

Julianna Grimes,

Cooking Light

May 2012
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