Sweet and Smoky Baked Tofu Tacos with Coconut Citrus Slaw

• Vegan
• Gluten free

• Produce

  • 1 Lemon
  • 4 cups Napa cabbage
  • 1/2 cup Red onion

• Refrigerated

  • 16 oz Tofu, firm

• Canned Goods

  • 3 tbsp Coconut milk, light

• Condiments

  • 1/2 cup Curried red lentil hummus
  • 1 tsp Liquid smoke
  • 2 tbsp Maple syrup
  • 2 tbsp Soy sauce or tamari, reduced-sodium

• Baking & Spices

  • 1 1/3 tbsp Arrowroot starch or cornstarch
  • 1/2 tbsp Cane sugar
  • 1/8 tsp Salt
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Grapeseed oil
  • 2 tbsp Peanut oil
  • 2 tbsp Rice vinegar

• Bread & Baked Goods

  • 8 Corn tortillas, Small

Found on veggieandthebeastfeast.com

Description

Ingredients

• 16 ounces firm tofu
• 2 tablespoons peanut oil
• ⅛ teaspoon salt
• 1 tablespoon plus 1 teaspoon arrowroot starch or cornstarch, divided
• 2 tablespoons maple syrup
• 2 tablespoons reduced-sodium soy sauce or tamari
• 2 tablespoons rice vinegar
• 1 teaspoon liquid smoke
• 1 lemon, juiced
• 3 tablespoons light coconut milk
• ½ teaspoon sea salt
• ½ tablespoon cane sugar
• 1 tablespoon grapeseed oil
• 4 cups chopped napa cabbage
• 1/2 cup diced red onion
• 1/2 cup Curried Red Lentil Hummus
• 8 small corn tortillas

Directions

• Preheat oven to 400. Cut the tofu into 4 equal-sized pieces lengthwise. Wrap in towels, top with a cutting board, and put something heavy (cast-iron pot, for instance) on top. Let sit for 10 minutes. Cut each piece of tofu into 12 equal-sized cubes. Transfer to a bowl, and toss with the peanut oil and salt, then sprinkle on 1 tablespoon of the starch (corn or arrowroot) and toss to coat. Place on a parchment-lined sheet, and bake for 25 minutes, removing from the oven to toss 3 times. While the tofu bakes, combine the maple syrup, soy sauce, vinegar, liquid smoke, and cayenne in a small saucepan. Scoop out 1 tablespoon of the mixture to whisk with the arrowroot starch until smooth (to avoid clumps), then pour back into the pot. Bring to a boil, and boil for 2-3 minutes until thickened. Remove from heat. After the tofu has baked for 25 minutes, remove from oven and drizzle on the maple glaze. Toss to coat, and place back in the oven for 5-7 minutes, flipping once, until to glaze soaks into the tofu slightly, and caramelizes on the corners. For the slaw, combine the lemon, coconut milk, salt, sugar, and oil in a blender. Blend until smooth and emulsified. Toss with the cabbage and red onion. Place 1 tablespoon of curried red lentil hummus on each tortilla. Top with a small handful of the slaw, and 6 pieces of the glazed tofu.