Ingredients

• Ingredients Scale 1x2x3x 1 (14 ounce) package non-gmo firm or extra-firm tofu, pressed chipotle mayo or chipotle tahini sauce (recipe), to serve pico de gallo, to serve (optional) limes wedges, to serve 6 corn tortillas, to serve Tofu Marinade 1/4 cup fresh lime juice, about 2 large limes 1 teaspoon cumin pinch of mineral salt Red Cabbage Slaw 1/2 small red cabbage, thinly sliced 3 tablespoons apple cider or red wine vinegar 1/4 cup cilantro, chopped pinch of mineral salt

Preparation

• Instructions Press tofu: Drain tofu, place block on its side and cut in half lengthwise. With halves still together, place tofu flat and cut into thirds on its longest side. You will get six pieces. Place tofu between a double folded kitchen towel and add a heavy book or pot over top to remove excess moisture. Let sit while you prepare the marinade. Marinate: In a small/medium size baking dish or pan (I used a loaf pan), mix together the lime juice, cumin and salt. Place tofu in mixture and marinate for at least 30 min, and up to 24 hours. Cabbage slaw: In a medium size mixing bowl, add the cabbage, vinegar, cilantro and salt, mix well and give a toss every now and then. Let set at least 10 min. Making it ahead a day or two is also great! Grill tofu: Heat grill over medium to medium-high heat. Add enough oil to generously coat the side of the griddle you’ll be using, about two tablespoons. Add a drop of water to the griddle, if it sizzles it’s ready. Place tofu on griddle, cook 3 – 4 minutes per side, or until you get nice grill marks. It helps to press the tofu with the back of a spatula to release excess liquids and aid in grill marks. Once done, set aside. Serve: Warm tortillas over medium-low heat on a gas or electric burner. Layer each tortilla with on piece tofu, red cabbage slaw and chipotle sauce. Top with optional pico de gallo and a squeeze of lime. Serves 2 – 3 NOTES: Don’t be shy with the toppings. Pile them as high as you like!