Ingredients

Creamy Slaw:

350g bag of slaw
1/2 cup greek or non-dairy yoghurt
1 tbsp Mayver’s Hulled Tahini
1/2 tsp garlic powder
Juice of one lime
Salt and pepper, to taste

Blackened Tofu Tacos:

350g extra firm tofu, sliced into ½ thick rectangles
2 tbsp tamari soy sauce
1 tsp cumin powder
1 tbsp paprika
1 tsp black pepper
1/4 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1 tsp dried oregano
1/2 tsp dried thyme
Tortillas of choice
Guacamole

Method

1. Combine the slaw, yoghurt, lime juice, salt, pepper and garlic powder in a large bowl. Place in fridge so everything marinates together.
2. Slice your tofu lengthwise in 1/2-inch strips. Press tofu between paper towels to remove excess moisture. Place in a shallow dish with tamari to soak, turning after a few minutes for the other side.
3. Combine the spices in a medium bowl then place in tofu pieces, gently pressing to coat all sides.
4. In a large pan or skillet, heat oil over medium-high heat, add coated tofu and cook 5 minutes on each side until golden and crispy.
5. Serve the tofu warm in tortillas of your choice, with the slaw, avocado, coriander leaves and a squeeze of lime juice.

Huge thanks to @goodnessavenue for this delish dish. See the full recipe on her blog.