Vegan Tofu Tacos w/ Cilantro Cabbage Slaw, Black Beans, and Guacamole
-Press 2, 12 oz blocks of extra firm tofu for 30 minutes to remove excess water, then crumble with your hands.
-Finely dice 2 bell peppers and 1 red onion (or chop in food processor) then saute in large skillet with 1 Tbsp olive oil.
-After 3 minutes, add tofu, spices (1 Tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp salt), 1 can of fire roasted tomatoes, 4 Tbsp masa harina flour, 1 cup vegetable broth, and 5-10 chopped pickled jalapeño slices.
-Simmer over medium-low heat to reduce liquid (about 15 minutes).
-Mix a package of shredded cabbage/carrots with the juice of 2 limes, 5 slices pickled jalapeños (minced), and a handful of chopped cilantro.
-Mash 2 avocados with juice of 1 lime, pinch of salt, 2 Tbsp chopped red onion, and handful of chopped cilantro.
Prepare by lightly toasting corn tortillas over a low flame, and layering with tofu mixture, slaw, black beans (from can or boiled from dry), guacamole, and more jalapeño slices.