Corn tortillasFood For Life organic corn tortillas are my fave
Smoky Tofu Mixturerecipe below
Cabbage Slawrecipe below
Tomatoessliced
For the Smoky Tofu
½cupthinly sliced onion
2large garlic clovesminced
2green onionscut off the end and use the whole green onion, chopped
1box of firm tofucut into bite-sized squares
1tablespoonsmoked paprika8g
2tablespoonssoy sauce
½cupparsley18g, chopped
For the Cabbage Slaw
½an avocado
½teaspoonrice vinegar
1teaspooncoconut aminos
3cupscabbagesliced
Instructions
Make the Smoky Tofu
Heat a large nonstick or cast iron skillet over medium heat for about a minute (make sure the skillet isn’t made out of teflon. Teflon is dangerous shit)
Add the onion, garlic and green onion and cook for 2 minutes. If the mixture starts to stick, add 1 tablespoon of water.
Add the tofu, paprika, and soy sauce, and cook for 15 minutes over medium - low heat. Flip with a spatula regularly so that the tofu doesn’t burn. When you use the spatula, give it enough pressure to get off any bits that have stuck to the pan. If you’re using a nonstick pan, use a plastic spatula. It’s okay if some of the tofu becomes crumbly.
Add the parsley a couple of minutes before the end of cooking.
If you want to cook the tofu longer, you can. The longer you cook it the firmer it will become.
Make the Cabbage Slaw
Cut the avocado in squares, scoop it into a small bowl and mash it with a fork.
Add the rice vinegar and coconut aminos and stir to combine. Add salt and pepper to taste.
Place the cabbage in a mixing bowl, add the avocado dressing and massage with your clean hands until the dressing is thoroughly incorporated into the cabbage.
Assemble your tacos
Heat the tortillas, add some slaw and tofu to each tortilla, and top with tomatoes.