Crispy Baked Tofu Tacos with Cilantro Lime Slaw

Ingredients:

For the Crispy Tofu:

1 block firm tofu, pressed to remove excess moisture
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp ground cumin
Salt and pepper, to taste
Cornstarch (about 1/4 cup, for extra crispiness)
For the Cilantro Lime Slaw:

2 cups shredded cabbage (purple or green, or a mix)
1/2 cup shredded carrots
1/4 cup fresh cilantro, chopped
Juice of 1 lime
2 tbsp olive oil
1 tbsp apple cider vinegar
Salt and pepper, to taste
Optional: 1/2 tsp agave or honey (for a touch of sweetness)
For the Tacos:

Small corn or flour tortillas
Avocado slices (optional, but highly recommended!)
Hot sauce or salsa (optional, for extra flavor!)
Instructions:

Make the Crispy Tofu:

Preheat your oven to 400°F (200°C).
Cut the pressed tofu into 1-inch cubes.
In a bowl, toss the tofu cubes with olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and cornstarch. Make sure each piece is coated evenly.
Spread the tofu cubes in a single layer on a baking sheet lined with parchment paper.
Bake for 25-30 minutes, flipping halfway through, until the tofu is golden brown and crispy.
Make the Cilantro Lime Slaw:

In a large bowl, combine the shredded cabbage, shredded carrots, and chopped cilantro.
In a small bowl, whisk together the lime juice, olive oil, apple cider vinegar, salt, pepper, and optional agave or honey.
Pour the dressing over the slaw and toss to coat. Adjust seasoning to taste.
Assemble the Tacos:

Warm your tortillas in a dry skillet or microwave for a few seconds to make them pliable.
Fill each tortilla with a generous portion of crispy tofu, top with cilantro lime slaw, and add avocado slices and hot sauce/salsa if desired.
Serve & Enjoy:

Serve your tacos with a wedge of lime on the side for an extra burst of citrus. Enjoy the crunchy, flavorful bite!