Crispy Baked Tofu Taco with cilantro Lime slaw

Serve 4

Ingredients:

1 16-ounce extra firm tofu

2 tablespoons soy sauce

4 tablespoons nutritional yeast

1/2 teaspoons cumin

1 tablespoon ghee or coconut oil

1 10 ounce bag shredded cabbage (4 cups)

3 green onions, sliced

1/4 cup chopped cilantro

1 lime, juiced

1 tablespoon EVOO

4 corn tortillas

Hot sauce, for serving

Directions:

Drain tofu. Wrap with a kitchen towel and weight down with a heavy skillet or refrigerated overnight.

Chop tofu into 1/2 inch cubes.

In a large bowl, whisk bragg liquid aminos, nutritional yeast, cumin and ghee or coconut oil, black pepper. Add tofu cubes, toss to coat, and marinate at least 30 minutes.

Heat oven to 400 degrees F. Place tofu evenly on a large baking sheet,  Bake 35-40 minutes, flipping halfway.

While tofu baking, make slaw. Mix cabbage, green onions and cilantro in a large bowl, in a small bowl, whisk together lime juice and olive oil. Season with salt and pepper. Add to slaw and toss to combine.

When tofu is baked, remove from oven.  Make corn tortillas warm in oven or stove.

Serve tortillas filled with a scoop of slaw and baked tofu, topped with hot sauce of choice.