Directions

FOR THE TOFU:

1. Remove tofu from the packaging, cut it in half, and place the remainder back in the fridge for future use. Wrap tofu in a clean kitchen towel and place a heavy object on top for several minutes to press out any excess water.
2. Preheat the air fryer to 390 for 3 minutes.
3. Add milk and cornstarch to a small bowl and whisk to combine.
4. Add cornstarch, corn flour and cracked pepper to a bowl and whisk to combine.
5. Add tortilla chips to a food processor and pulse until they resemble coarse sand.  Empty into a bowl.
6. Cut tofu into cubes.  Working in batches,  place 3-4 cubes of tofu into the plant-based milk, shake off any excess, add to the cornstarch bowl, and coat thoroughly. Add back into plant-based milk and then into tortilla coating.  Press tortilla coating into the tofu firmly and then place on a plate while you continue with the remaining tofu cubes.
7. Spray the basket of the air fryer with nonstick spray.  Add tofu into the air fryer and cook for 6-8 minutes, until tofu is crispy.  Cook time will vary depending on the machine. This can also be done in the oven cooked at 425 for 15-20 minutes.

FOR THE MEXICAN STYLE COLE SLAW  

Combine the dressing ingredients in a sealable container and shake until fully mixed.

Add all the base ingredients to a large bowl and add the dressing.

Use your hands to coat the cabbage in the dressing and don’t be afraid to massage the mixture roughly.

Cover the bowl and place it in the fridge for at least 30 minutes (four hours would be ideal and it’ll still be great the next day).

Serve cool as a side or at room temperature if adding to tacos, etc.

TO ASSEMBLE THE TACOS:

1. Add our Mexican Style Cole slaw (see recipe here) to the bottom of the tortilla
2. Add sliced avocado
3. Add the tofu
4. Add pickled onion
5. Top with cilantro
6. Tip: Add any additional veggies you desire!
7. Serve with our Que Pasa Jalapeño Lime Organic Tortilla Chips