Crispy Tofu Tacos

Instructions

• Prepare the tofu: Preheat the oven to 425°F and place the rack in the middle (see notes for airfryer option). Line a large baking sheet with parchment paper. Press 1 block of firm tofu with a towel to remove as much liquid as possible. Crumble the tofu into coarse pieces with your hands and place it in a medium-sized bowl. Add 1 ½ tbsp cornstarch, 1 ½ tsp smoked paprika, 1 tsp ground cumin, and a pinch of salt. Mix well to coat.
• Drizzle with 1 tbsp olive oil and mix again. Spread the tofu onto the baking sheet and bake for 25-30 minutes.
• Make the coleslaw: In a large bowl, combine ½ small green cabbage (shredded), 3 tbsp mayonnaise, the juice of 1 lime, and 1 handful of chopped cilantro. Season well, toss and set aside.
• Prepare the sauce: In a skillet, combine 1-2 finely chopped chipotle peppers in adobo sauce, 4 tbsp soy sauce, 3 tbsp maple syrup, the zest of 1 lime, and the juice of 1 lime. Bring to a boil over medium heat, then reduce to a simmer and cook for 2-3 minutes until slightly thickened. Remove from heat.
• Combine tofu and sauce: Once the tofu is baked, transfer it to the skillet with the sauce. Toss to coat evenly.
• Assemble the tacos: Warm 12 corn tortillas according to the package instructions. Spread a layer of guacamole, avocado sauce, or mashed avocado on each tortilla. Add a scoop of coleslaw, a portion of the crispy tofu, and finish with pickled red onions or finely diced red onions.