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BBQ Pulled Tofu Tacos with Grapefruit Slaw, Butternut Squash, and Citrus Avocado Dressing

These tacos are crave-worthy! Pulled tofu cooked in an addictive barbecue sauce, roasted butternut squash, grapefruit cabbage slaw, and citrus avocado sauce combine to knock Taco Tuesday out of the park! 
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner, Entree, Main Course
Cuisine: Mexican, Vegan
Servings: 4

Ingredients

Barbecue Pulled Tofu

  • 1 block (454 g) firm or extra-firm tofu
  • 1 tbsp extra-virgin olive oil
  • 1 medium red or yellow onion
  • 1/4 tsp fine sea salt
  • 1 tsp Spanish paprika
  • 1/2 tsp smoked paprika
  • 3/4 cup barbecue sauce
  • 1/2 tbsp Dijon mustard
  • 1 tbsp tamari or soy sauce
  • 1 tbsp hot sauce
  • 1/2 tbsp vegan Worcestershire sauce (Wizard brand is my favourite)

Roasted Butternut Squash

  • 4 cups peeled and 1- inch cubed butternut squash (about 1 medium)
  • 1/2 tbsp extra-virgin olive oil
  • Pinch each fine sea salt and freshly ground black pepper

Grapefruit Cabbage Slaw

  • 4 cups shredded red cabbage
  • 1 large grapefruit, peeled, white pith removed as much as possible
  • 1 cup chopped cilantro (optional)
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp freshly squeezed lime juice
  • 1 tbsp apple cider vinegar
  • 1 clove garlic, minced
  • 2 tsp pure maple syrup
  • 1/4 tsp each salt and freshly ground black pepper

Avocado Citrus Dressing

  • 1 large avocado, pitted and flesh scooped out
  • 1/3 cup freshly squeezed orange juice (from 1 large orange)
  • 1/3 cup parsley or cilantro
  • 1 large clove garlic
  • 2 tbsp red wine vinegar
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper
  • 1/3 cup water, plus more as needed

Everything else:

  • 8 small corn or flour tortillas (sprouted grain are my favourite)
  • Cilantro for garnish
  • Hot sauce

Instructions

  • Preheat oven to 400 F and line a large baking sheet with parchment paper. Place the butternut squash on the baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast for 35-40 minutes, or until fork tender and crispy. 
  • Press the tofu if desired (I skipped this step and it turned out perfectly, but pressing the tofu will result in a firmer texture). 
  • Grate the tofu on a cheese grater and set aside until ready to use. Heat the olive oil in a large skillet over medium heat. Chop the onion, mince the garlic, and add it to the skillet. Cook, stirring occasionally, for five minutes. Add the salt, pepperto taste, and the paprika. 
  • Whisk together the barbecue sauce, Dijon mustard, tamari, hot sauce, and Worcestershire sauce in a medium bowl. Add the tofu to the skillet, followed by the barbecue sauce mixture. Cook over medium heat, stirring occasionally, for 10 minutes, or until most of the liquid has been absorbed. Cover and set aside until ready to eat. 
  • To make the Grapefruit Cabbage Slaw, place the cabbage, grapefruit, and cilantro into a medium bowl. Measure the olive oil, lime juice, apple cider vinegar, garlic, maple syrup, salt, and pepper into a glass jar, screw the lid on tight, and shake vigorously to combine. Pour the dressing onto the slaw and toss to coat. 
  • To make the Avocado Citrus Sauce, place all ingredients into the jar of a blender and blend until smooth. Transfer into a glass container and cover until ready to serve. 
  • Warm the tortillas if desired. To serve, divide squash, tofu, slaw, sauce, and cilantro evenly among eight tortillas. Garnish with additional hot sauce, if desired.