25 minutes or less

What You’ll Need:

1 block firm tofu

1 1/2 Tbsp coconut oil

For the slaw:

1 small bag slaw mix, any variety OR a baby cabbage, shaved

½ c rice wine vinegar

¼ c olive oil

1 Tbsp tamari

1/2 bunch green onion, chopped

1/2 bunch fresh cilantro, chopped

OPTIONAL but delish add ins: 1 jalapeno paper, minced, 1 Tbsp sesame seeds

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

1 Avocado, sliced

6 corn tortillas

Press tofu by layering on a plate: tea towel, tofu, tea towel, another plate. Press the top plate a bit to begin releasing water from the tofu & set aside.

Then, toss slaw mix with rice wine vinegar, olive oil, tamari and other veggie in a large bowl.. Set aside to let the flavors marry.

In a separate, medium size bowl, combine spices for taco seasoning. Cube pressed tofu & toss in 2 1/2 tsp prepared seasoning to coat.

Heat coconut oil in a large frying pan over medium-high heat. Add tofu & cook, tossing frequently, until crispy. (about 8 minutes)

If you have a gas range, torch taco shells by setting directly on the flame—30 seconds or so each side—to yield a perfectly, crispy, chewy tortilla!

Assemble tacos; corn tortilla + slaw + spiced tofu + avocado.

You will probably have extra slaw. Eat it on the side!

Makes 6 tacos.

Serves 2-3.