Mexican-Inspired Tofu Tacos with Chili-Lime Slaw

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