1 block tofu
2 tsp cumin
1 Tbsp olive oil
3 Tbsp nutritional yeast
1/2 head green cabbage, shredded
1/2 cup cilantro, roughly chopped
6 green onions, sliced
2 Tbsp olive oil
3 limes, juiced
1 Tbsp honey
1 tsp pink Himalayan salt
1/2 cup mayo
1 lime, juiced
Preheat the oven to 400 degrees F. Drain and press the tofu to remove as much excess water as you can. If you have time, you can press for 30 minutes (my favorite), but this is not necessary. Chop tofu into 1" cubes. Mix together the olive oil, cumin, and nutritional yeast in a small bowl. Add in tofu and toss with the marinade. Spread tofu cubes out on a lined baking tray and bake for 40 minutes, flipping them halfway through.
While the tofu is cooking, make the coleslaw and dressing. To make the coleslaw add the green cabbage, cilantro, green onion, olive oil, lime juice, honey, and salt to a large mixing bowl. Stir together well and place in the refrigerator.
To make the dressing, mash the avocado with lime juice and then stir together with the mayo.
You can make this into tacos if you would like, but my favorite way to eat this is out of a bowl. I place a large serving of cabbage on the bottom and top with tofu and a dollop of dressing.
This recipe makes amazing leftovers, so definitely make extra!