chili tofu tacos with mango-lime slaw

chili tofu tacos with mango-lime slaw
Serves 2-3

Ingredients

for the tofu
1 (14-ounce) package organic extra-firm tofu
1 tablespoon extra-virgin olive oil
1 tablespoon low-sodium tamari
1 tablespoon arrowroot starch
1/4 teaspoon fine sea salt
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin

for the slaw:
1 (12-ounce) package slaw mix
1 cup sliced mango
3 scallions, sliced (white and light green parts only)
juice of 1.5 limes
1 tablespoon avocado oil based mayonnaise (such as Primal Kitchen)
1/4 teaspoon fine sea salt

to serve:
grain-free tortillas (we love Siete Cassava wraps; 1-2 per serving)
your favorite hot sauce (optional)

Directions

1. First, “press” the tofu for 30 minutes in advance if you have time (optional; see note).

2. Preheat oven to 425 F degrees and line a sheet pan with parchment paper for easier clean up. Dice the tofu into 1” cubes, add to the sheet pans and toss with the tamari, olive oil, arrowroot starch and spices until well coated. Place in the oven and roast for 25-30 minutes, flipping halfway through. Remove from oven and allow to cool slightly for 5 minutes.

3. Meanwhile, prepare the slaw: combine all ingredients in a large bowl, using hands to mix well.

4. Gently heat the tortillas in a sauté pan over medium heat, flipping occasionally until warmed through, ~ 2 to 3 minutes (alternatively, heat over an open flame, paying close attention to avoid fire). Remove and set aside on plates to serve.

5. Divide slaw and tofu evenly amongst tortillas and serve with extra slaw alongside. Drizzle with your favorite hot sauce and serve with a lime wedge.

Note: how to “press” tofu: while not necessary, pressing tofu helps remove excess moisture, allowing for crisper tofu. To press, wrap tofu block in a kitchen towel and place between two plates, placing something heavy (cast iron skillet, cookbooks) on the top plate to weigh it down. Allow to sit like this for 30 minutes before proceeding with recipe.