TOFU TACOS

- 5 whole wheat tortillas
-    8 ounces of extra firm tofu
-   1 Tbsp each: smoked paprika, thyme
-   1 tsp each: cumin, garlic powder, pepper
-    ½ tsp cayenne
- 1 Tbsp Olive Oil

CABBAGE SLAW:
-   1 cup each: red and green cabbage, sliced thin
-   ¼ cup of apple cider vinegar
-   Salt & pepper

AVOCADO CREMA:
-   2 avocados
-   2 garlic cloves, mined
-   1/3 cup of lime juice, fresh or bottled
-   1 ½ Tbsp olive oil
-   Salt & pepper
- Cilantro or parsley, chopped (optional)

DIRECTIONS:
-   Drain and rinse tofu and press it between kitchen towels and weight it down.
-   Preheat oven to 400 and line baking sheet with parchment paper.
-   Combine cabbage, vinegar and salt/pepper.
-   Mix spices: paprika, thyme, cumin, garlic powder, cayenne and pepper.
-   Cut tofu into 1 inch pieces and lightly coat with olive oil. Bake in oven for 10 minutes.
- Remove tofu from oven and sprinkle with spices.
-   Heat 1 Tbsp olive oi in large pan on medium heat and add tofu. Cook for about 5 minutes per side.
-   Place all ingredients for Crema in blender and blend until smooth.
- Warm tortillas and add tofu, slaw and crema. Top with cilantro if using.

OPTIONS:
-   Add chopped tomatoes, rinsed and drained black beans, and chopped jalapenos.
-   Replace tofu with black beans, chopped mango and jalapeños.
-   Buy packaged coleslaw.