Directions
- 1Grate the firm tofu.
- 2Mix the grated tofu with soy sauce, five spice, salt, and oil.
- 3Bake the tofu mixture at 180°C for 25 minutes, stirring halfway through.
- 4For the glaze, bring hoisin sauce, lime juice, and water to a bubble in a pan.
- 5Glaze the baked shredded tofu with the hoisin sauce mixture.
- 6For the curried slaw, thinly slice the pointed cabbage.
- 7Chop the cilantro.
- 8Mix the sliced cabbage, chopped cilantro, lime juice, maple syrup, curry powder, salt, and vegan mayo (best with hands).
- 9Assemble the tacos by filling taco shells with the curried slaw and glazed shredded tofu.
Ingredients
- 200 g firm tofu
- 1 Tbsp soy sauce
- 1 Tsp five spice
- salt
- 0.5 Tbsp oil
- 4 Tbsp hoisin sauce
- 0.5 lime
- 2 Tbsp water
- 0.5 small pointed cabbage
- good handful cilantro, chopped
- 1 Tsp maple syrup
- 1 Tsp curry powder
- 2 Tbsp vegan mayo
- taco shells
Equipment
graterbaking traybaking paperpan
Tips
- Stir the tofu halfway through baking.
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