Easy tofu tacos recipe with cabbage slaw and avocado 

Step 1

Squeeze tofu slightly between your hands to extract fluids, and then chop into small cubes, each slightly smaller than 1-square inch.

Step 2

In a square or rectangular bowl, mix marinade from soy, rice vinegar, hot sauce and water. Soak tofu cubes in marinade, covered with plastic wrap or lid, overnight (or at least a few hours; it can also stay in the marinade for a few days, soaking up flavour as it goes along, so don't hesitate to plan several meals from this tofu). Give the tofu pieces a stir every few hours, to ensure all are evenly coated with sauce.

Step 3

When tofu has soaked thoroughly and you're ready to eat, heat up your shells (or slices of sourdough bread) on a medium-hot pan without any oil. When shells are ready, remove from heat and wrap tightly in a towel.

Step 4

If homemade sauerkraut is unavailable, mix 1/2 a cup of thinly sliced cabbage with a tablespoon of vinegar.

Step 5

Pit and roughly chop avocado. Drizzle with the juice of 1/8 of a lemon and a small pinch of salt.

Step 6

Mix mayonnaise with a squirt of hot sauce in a small bowl.

Step 7

Assemble your tacos (or sandwich): start with a layer of avocado, then a layer of tofu cubes, followed by homemade sauerkraut (or sliced cabbage), and a few drops (or a smear) of spicy mayonnaise. Tuck in, but ensure you have a plate nearby to catch all the delicious juices!