BBQ Tofu Tacos with Pickled Cabbage

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Serves: 4

Prep: 20 mins

Ingredients

For the tofu:

10.5 oz (300g) firm or extra firm tofu, unsalted or low-sodium if possible

¹⁄₄ teaspoon Chipotle Powder: (optional)

1 tsp smoked paprika

¹⁄₂ tsp ground cumin

¹⁄₂ tsp red pepper flakes (or to taste) 

1 tsp arrowroot powder

Black pepper to taste

Optional: a pinch of sea salt or none at all

For the pickle:

¹⁄₂ onion shredded

7.9oz. (225g)purple cabbage, shredded

1 lime, juiced

handful of chopped cilantro

For the BBQ sauce:

3 tbsp. BBQ sauce

tbsp. tomato paste

For the Tacos:

1 avocados, smashed

6 mini tortillas

Nutrition Key

Kcal	Fats	Carbs	Protein
616	58g	24g	32g

*nutrition per serving

Directions

1. Preheat the oven to 390°F (200°C).

2. Press tofu to remove excess water then coarsely grate. Place into a bowl with spices, arrowroot powder, salt and pepper, liquid smoke  and stir. Spread evenly on a baking sheet, drizzle with 1 tablespoon of olive oil and bake for 10 minutes.

   To make the pickled cabbage, combine all ingredients in a bowl, season with salt & pepper and toss well until the cabbage and onion turn bright pink. Set aside.

3. Place all the sauce ingredients into a small bowl, add 1 tablespoon of water and stir to combine. Once tofu is cooked, pour over the sauce and stir to coat evenly.

4. Dry fry the tortillas, then top with smashed avocado, tofu and pickled cabbage. Squeeze over extra lime juice and garnish with cilantro.