Ingredients:

Tofu:

1 16-ounce block extra-firm tofu

4 tablespoons nutritional yeast

3 tablespoons soy sauce

1/2 teaspoon cumin

1 tablespoon extra virgin olive oil

Cilantro-Lime Slaw:

4 cups shredded cabbage

2 green onions, sliced

1/4 cup chopped cilantro

1 lime, juiced

1 tablespoon extra virgin olive oil

Tacos:

1/3 cup plain, full-fat yogurt

1/4 cup salsa verde

Corn tortillas

Directions:

Drain tofu, then wrap it with a clean kitchen towel and weigh down with a heavy skillet or can to remove liquid for 30 minutes.

Cut tofu into 3/4-inch cubes. In a large bowl, whisk together soy sauce, nutritional yeast, cumin and olive oil. Season with black pepper. Add tofu cubes, toss to coat, and marinate at least 30 minutes.

Heat oven to 400 degrees F. Place tofu cubes evenly on a large, oiled baking sheet, drizzling with extra marinade. Bake 35-40 minutes until golden, flipping halfway.

While tofu is baking, make slaw. Mix cabbage, green onions and cilantro in a large bowl. Toss with lime juice and olive oil, and season with salt. Next make sauce for tacos. Whisk together yogurt and salsa verde, and season with salt.

Char tortillas lightly over low flame on a gas stove for 30ish seconds. Serve tortillas filled with a scoop of slaw and baked tofu, topped with salsa verde sauce.

Nutritional Information: