The bombbomb. Consider pressing the tofu and making the taco seasoning beforehand to save time!
What You'll Need:
1 block tofu, pressed*
1/2 small purple cabbage
2 whole carrots
2 large, or 4 small radishes
1/2 c rice wine vinegar
1/2 c olive oil
1 Tbsp tamari or soy sauce
1 jalapeno papper, minced
1/2 c green onion, chopped
1/2 c cilantro, chopped
*Press tofu by layering on a plate: tea towel, tofu, tea towel, something heavy-ish. Allow it it sit on the counter for about 30 minutes, or even overnight in the refrigerator
**Find recipe for taco seasoning here.
Slice pressed tofu lengthwise, cut into cubes. Toss with taco seasoning. Set aside.
Shred cabbage, carrot and radish using a shredding food processor blade. Don't have a food processor? The prepackaged slaw will work, too. You'll need about 4 cups.
Dump shredded veggies into a large bowl. Toss with rice wine vinegar, olive oil, tamari and other veggies. Set aside to let the flavors marry.
Meanwhile, toss the tofu into a frying pan with a drizzle of olive oil. Cook until crispy, tossing frequently, until crispy.
If you are able, char corn tortillas using a gas range over high heat, a few seconds on each side.
Top warm tortillas with spicy slaw, tofu. Top with sliced avocado.
Makes about 8 tacos. Leftovers are great mixed in a bowl for lunch the next day!
Recipe modified from The China Study All Star Collection, by Leanne Campbell, PhD