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Mexican-Inspired Tofu Tacos with Chili-Lime Slaw

yield: 11 total time: 60 minutes
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Ingredients

  • 10 ounces tofu Sprouted, pressed and drained for at least 20 minutes, see note*
  • 1 tablespoon coconut oil unrefined, virgin
  • 1 cup purple onion large dice, about 1/2 a medium onion
  • 3/4 cup green bell pepper large dice, about 1/2 a medium pepper
  • 1 tablespoon cumin ground
  • 1 tablespoon chili powder
  • 1/2 teaspoon paprika Smokey
  • 1 tablespoon flour Masa Harina, or sub 2 tbs. ground tortilla chips
  • 3/4 teaspoon fine sea salt
  • 2 teaspoons adobo sauce from a can of chipotle chilis in adobo sauce
  • 3/4 cup tomatoes with juice Fire Roasted
  • 1 cup vegetable broth
  • 3 cups green cabbage Shredded Mix of Red and, loosely packed
  • 1 tablespoon jalapeño Seeded, minced, take this up if you like spicy!
  • 1/2 cup cilantro rough chopped
  • 2 limes juice of
  • 1/2 teaspoon fine sea salt
  • crema chili-lime pepita
  • tortillas warm, and cilantro

Nutrition

  • Calories : 90 calories
  • Carbohydrate : 11 grams
  • Fat : 4 grams
  • Fiber : 2 grams
  • Protein : 4 grams
  • SaturatedFat : 2 grams
  • Sodium : 620 milligrams
  • Sugar : 2 grams
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