Preheat the oven to 400F and prepare a baking tray with parchment paper OR heat a large pan over medium-high heat.
Drain the excess water from the tofu package and crumble into a medium-sized bowl.
Add all of the remaining ingredients and mix together.
Set onto the prepared tray and bake for 20 - 30 minutes until golden brown or cook in the pan for 15 – 20 minutes, constantly stirring or flipping halfway through.
Transfer the tofu to a dish, and allow to cool slightly.
While the tofu cooks, add all of the ingredients for the cabbage slaw to a large bowl and thoroughly mix to combine, while softening the cabbage.
Adjust seasoning to taste and set aside.
Prior to assembling the tacos, heat a large pan over medium-high heat and toast the corn tortilla shells on each side to bring out delicious flavour!
To assemble, add a spoonful of cabbage slaw in the middle of each shell.
Next, follow with the crumbled tofu, chimichurri-inspired crema, and then top with the queso fresco, pickled jalapenos, and green onion.
Serve immediately on a platter with lime wedges and enjoy!
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Notes
Notes Add any spices you wish to the adobo crumbled tofu to make it your own! Replace the queso fresco with feta, any cheese of your choice, or your favorite plant-based option! You can swap the tofu for jackfruit or any protein option you prefer, there is no wrong answer! Customize these tacos and add or swap any ingredients- add apple to your slaw, use regular Mexican crema, add leafy greens, swap in for avocado, it's endless! Bake the tofu according to how soft or crispy you desire. Store the tacos in the fridge for 3 – 4 days either assembled or unassembled.