• 1 block firm tofu
• 1/4 cup hoisin sauce
• 2 tbsp Soy sauce
• Garlic and onion powder
• 1 tbsp Sesame oil
• 1 tsp Chinese 5 spice (optional)
• Juice of 1 lime wedge3
• Tortillas of choice (I use low carb, as they contain more fiber)
• Slaw:
• 1 bag shredded cabbage mix
• ½ cup Mayonnaise (v)
• ½ tbsp. Sriracha
• 1 tsp Rice vinegar
• ½ tbsp. Maple syrup
• Fresh cilantro (optional)
• Chopped green onion
1.
Preheat oven to 350 F. Press the tofu and use a large cheese grater to grate your tofu onto a large baking sheet. Drizzle the sesame oil, soy sauce, and garlic and onion powder onto tofu bits, mix well. Bake for 30 mins, mixing halfway through.
2.
Meanwhile, prep your slaw by combining all ingredients to a bowl, mix well, set aside.
3.
When tofu is done, add to a large sauté pan on high, add hoisin, lime juice, and 5 spice. Sautee until crispy, about 5-7 minutes.
4.
Layer tofu mixture into the tortilla and top with slaw, and any extra sriracha and chives for more kick!