Baja Style Tofu Tacos with Beet/ Carrot Slaw & Avocado Mash
 
Ingredients
  • Beet & Carrot Slaw:
  • 2 carrots, grated
  • 2 large beets, grated
  • 1 cup thinly sliced green cabbage
  • Juice from one large lime
  • 1 tablespoon extra virgin olive oil
  • ½ habanero pepper, seeds removed, minced
  • 1 teaspoon agave nectar
  • Salt & Pepper
  • Tacos:
  • ½ cup almond meal
  • 12 ounces extra firm tofu, drained, patted dry
  • 1 tablespoon organic coconut oil
  • 8 corn tortillas
  • Avocado mash:
  • 2 avocados, peeled, pitted
  • 2 cloves garlic, minced
  • Squeeze of lime juice
  • Salt and Pepper
  • Garnish:
  • 2 tablespoons chia seeds
  • Chopped cilantro
Instructions
  1. Instructions
  2. For the Beet Slaw:
  3. Combine all ingredients together in a medium bowl.
  4. For Avocado Mash:
  5. Using two forks, mash avocados in a small bowl. Add garlic, lime juice, salt and pepper; stir into avocados.
  6. For tacos:
  7. Slice tofu into 3x1 inch strips. Place almond meal on a plate and roll to coat tofu strips on all sides.
  8. Heat coconut oil in a large sauté pan over medium high heat. Add tofu strips and cook until golden brown, about 5 minutes, turning after a minute or so on each side.
  9. To Serve:
  10. Place two corn tortillas on each plate. Top with crispy tofu, Beet & Carrot Slaw, and Avocado Mash. Garnish with a sprinkle of cilantro and chia seeds
Recipe by Table Talk at http://debishawcrossblog.com/archives/3784