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.

Garbanzo Tuna Salad

Ingredients:

1 cup garbanzo beans (chickpeas)
2 ribs celery, diced
1/2 red onion, diced
1/2 cup homemade mayonnaise or soaked raw cashew
3 tablespoons lemon juice
2 teaspoons apple cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
salt &pepper to taste
pickles (optional)
agave nectar (optional)
1 teaspoon nutritional yeast (optional)
1-2 teaspoons kelp powder (optional)

Drections:
Garbanzo beans and cashews (or other nut) soaked in enough water overnight.
Rinse and drain well before use.

Cook garbanzo beans until soft.
Place the drained garbanzo beans in to processor and pulse briefly, just beans are broken up and sticking together slightly (around 6 pulses).
or you can use fork to mash the beans if you don't have food processor.

Scrape the beans into large bowl and toss with the celery, onion. set a side.

place the soaked nuts in the blander and add the 1/2 cup water, lemon juice, vinegar, mustard, garlic powder, and other options if you are using in a high speed blender until smooth. Add this to the bowl of beans and vegetables, and mix thoroughly.

Serve in corn tortillas, sandwich, lettuce wrap
You can add avocado, sprouts, tomatoes and hot sauce on the top!