Three-Layer Tacos With Kale Slaw

Three-Layer Tacos With Kale Slaw Recipe

By Veegs

🔪Prep Time: 25 minutes



1 tablespoon taco seasoning

3 tablespoons tamari

8 ounces extra-firm tofu, drained, pressed, and cut into ½-inch chunks

1 15-ounce can pinto beans, drained and rinsed

¼ cup finely diced white onion

2 Roma tomatoes, finely diced

½ teaspoon salt

Pinch of ground black pepper

1 teaspoon chopped parsley

Kale Slaw

1 cup de-stemmed and coarsely chopped kale

1 tablespoon lemon juice

1 cup thinly sliced purple cabbage

1 cup thinly sliced green cabbage

¼ cup shredded carrots

2 tablespoons dairy-free mayonnaise

1 tablespoon lime juice

1 teaspoon maple syrup

1 chipotle pepper in adobo sauce, chopped finely

To Assemble

6 taco shells



2Mix the taco seasoning and tamari in a small bowl. Set aside.

3Add the tofu to the tamari mix and toss. Marinate while working on the bean mixture and slaw.

4Add the beans, onion, tomatoes, salt, pepper, and parsley to a small bowl. Toss and set aside to meld.

5Kale Slaw

6Add the kale to a medium bowl and add the lemon juice. Massage the kale with your hands to soften it up. Add both cabbages, the carrots, mayonnaise, lime juice, maple syrup, and chili in adobo sauce. Mix well.


8Assemble the tacos by layering the shells with the bean mixture, tofu, and finally the slaw.

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