Sheet Pan Tofu Tacos with Kale Cabbage Slaw

  • Author: Alexis
  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour
  • Yield: 3 1x
  • Category: Main Meal


Change the tofu game with these delicious Zesty Sheet Pan Tofu Tacos with Peach Kale Slaw! A fresh, flavorful, wholesome meal the entire family will devour. Vegan + gluten-free.



For the tofu tacos:

  • 115.5oz pkg Earth Grown Organic Extra Firm Tofu, drained and pressed
  • 1 tbsp Carlini Grapeseed Oil (or high heat oil of choice)
  • 2 tbsp Nature’s Nectar Lime Juice
  • 2 tbsp Fusia Reduced Sodium Soy Sauce (sub tamari for gluten-free)
  • 2 tsp Stonemill Chili Powder
  • 2 tsp SimplyNature Organic Ground Cumin
  • 2 tsp smoked paprika
  • 1/4 tsp Stonemill Sea Salt
  • 1 tbsp Baker’s Corner Cornstarch (or arrowroot/tapioca starch)
  • 2 bell peppers, sliced
  • 1/2 red onion, sliced
  • Small corn tortillas, for serving

For the slaw:

  • 1 cup packed and finely shredded SimplyNature Organic Chopped Kale, finely chopped
  • 2 cups packed and finely shredded red cabbage
  • 1/4 cup cilantro, chopped
  • 1 ripe peach, thinly sliced (can sub pear/apple seasonally)
  • 1/4 tsp Stonemill Sea Salt, more to taste
  • 1 tbsp SimplyNature Organic Apple Cider Vinegar (or lime juice)

For serving:

  • SimpleNature Organic Salsa
  • Sliced jalapenos
  • Little Salad Bar Guacamole (or avocado)


  1. Preheat oven to 425F. Line a large baking sheet with parchment paper and spray with cooking spray.
  2. Cut pressed tofu into 1-inch squares. In a medium bowl, stir together oil, lime juice, soy sauce, spices, salt, and cornstarch. Add tofu and stir to coat. Let sit for 10 minutes while oven preheats.
  3. Meanwhile, make slaw by placing kale and a pinch of salt in a medium bowl. Use your hands to massage kale until softened. Add cabbage, cilantro, peach, another pinch of salt, and apple cider vinegar, tossing to combine. Set aside.
  4. Place tofu, peppers, and onion in a single layer on baking sheet. Spray everything with cooking spray and season peppers and onions with salt and pepper. Bake for 35 minutes, tossing halfway through.
  5. To serve, layer the tofu, peppers and onions, slaw, and optional salsa and guacamole in warmed tortillas.