Recipe by Clare Mcelhatton.
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Serves 2 (makes 8-10 tacos)
Red Cabbage around 150g
Coriander 1 bunch (optional). Finely chopped.
Lime juice fresh or bottled
Mayonnaise or plain yoghurt (vegan or dairy)
Firm Tofu around 250g
Seaweed flakes 1 tbsp
Cornflour 3 tbsp
Garlic Powder ½ teaspoon
For the slaw
Shred the cabbage finely. This can be done with a knife, a mandolin or the slicing edge of a cheese grater.
Mix the cabbage with 1 tsp of salt and 3 tsp of lime juice (or vinegar). Place in a colander over a bowl. Leave to sit for at least 20 minutes. The cabbage will soften and release some moisture.
To the drained cabbage add 4 tablespoons of mayonnaise. Add the coriander if using. Add lime juice (or vinegar) to your preference.
For the crispy tofu
Cut the firm tofu into 8-10 fingers (about 1cm thick).
In a saucepan of boiling water, add 1 tablespoon of salt. Carefully add the tofu
Simmer in the hot, salty water for 3 minutes. Carefully remove from the water and drain.
Put the tofu on a baking tray in the oven (using greaseproof paper or a silicone mat). Turn the oven on to a high heat. Whilst the oven heats up, the tofu will dry out
While the tofu is drying, mix the cornflour, garlic powder, seaweed and a little more salt in a bowl.
When the oven has heated up, remove the tofu. It should feel drier and firmer. If it still feels very wet, return to the oven for 5 more minutes
Brush the tofu with vegetable oil then dip into the cornflour mix. Make sure the tofu is evenly coated.
Return to the baking tray and bake for 30 minutes or until golden brown and crispy
Warm 8 corn tacos and fill with the coleslaw and some crispy tofu and add your favourite hot sauce. Alternatively, use tortillas to make a wrap or use lettuce leaves as lower-carb option.