vegetarian | gluten free | nut free | egg free

30 minutes or less

What You'll Need:

1 block organic, firm tofu, drained

2 Tbsp olive oil

For the taco seasoning*:

1 Tbsp cumin

1 Tbsp chili powder

1 Tbsp garlic powder

1 tsp onion powder

1 tsp sea salt

¼ tsp black pepper

OPTIONAL: ½ tsp cayenne pepper

For the slaw:

½ bag slaw mix, any variety

1 bunch cilantro, chopped

Juice of 1 lime

3-4 ounces feta cheese, crumbled

1 avocado, diced

1 Tbsp olive oil

6 corn tortillas

Slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Apply gentle pressure on the top plate to begin to release water. Set aside.

Meanwhile, combine taco seasoning in a small jar. Shake to mix. *This will make more than you need for this recipe. You’ll want to have it on hand in your spice cabinet!

Then, toss slaw ingredients in a medium bowl. Set aside.

Cube pressed tofu. Add to a large frying pan with 2-3 tsp prepared taco seasoning & 1 Tbsp olive oil. Turn on medium-high heat & pan fry, tossing often, for about 10 minutes, or until perfectly crispy.

If you have a gas range: Torch the tortillas on each side over high heat. (Set tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla!)

Top each tortilla with a generous portion of slaw. Top with pan tried tofu & celebrate!

Serves 2.