In this convenient and satisfying vegetarian entree, savory baked tofu is topped with homemade vegetable kimchi slaw and fresh avocado. This dish is convenient enough for quick, weeknight meals but also festive enough for entertaining and parties. Feel free to substitute with your favorite protein sources (try fish, shrimp, or black beans) and you’ll want to make these tacos over and over again. The plant-based protein is full of antioxidants and protein for strength. The gut-healthy kimchi is made of disease-preventing cabbage.
1 block extra firm tofu, drained, pressed, and chopped into squares
1 Tbs. toasted sesame oil
1 Tbs. soy sauce (or tamari or liquid aminos)
4 corn or whole-grain tortillas
1 avocado, sliced
½ cup kimchi
¼ cup shredded carrots
½ large cucumber (about ½ cup), sliced into small strips
¼ cup fresh cilantro, chopped
1 Tbs. sesame seeds
1 tsp. pure maple syrup
1 lime, zest and juice
1. Preheat oven to 400-degree F and prepare a baking sheet. Add tofu squares to a large mixing bowl. Whisk together sesame oil, vinegar, soy sauce, and pure maple syrup in a separate small bowl and then toss with tofu. Transfer to baking sheet and bake until tofu is golden brown, about 15-20 minutes.
2. In the meantime, prepare the slaw using same mixing bowl. Add kimchi, carrots, kale, cilantro and lime and stir until mixed. Set aside until tofu is cooked.
3. Lay tortillas on a flat surface and remove tofu from oven. Divide tofu between tortillas and top with sliced avocado and slaw before serving.