Tofu Tacos

Ingredients

• 1 package extra firm tofu (14 oz.)
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/4 teaspoon oregano
• 1 tablespoon olive oil
• 1 tablespoon nutritional yeast (optional)
• 2 tablespoons soy sauce or liquid aminos
• 1 pinch of chile powder (like ancho or cayenne)
• Guacamole
• Cabbage slaw* (optional)
• Sliced radish and cucumber (optional)

Directions

1. Wrap tofu in a paper towel and kitchen towel and set on a plate. The paper towel ensures that the tofu won't get linty. Weigh tofu down with a heavy skillet or can for 30 minutes.
2. Cut tofu into cubes. Whisk together spices, oil and liquid aminos. Add tofu cubes, toss to coat, and marinate for 30 minutes.
3. Heat oven to 400 degrees. Place tofu cubes evenly on a large, oiled baking sheet. Bake 35-40 minutes until golden, flipping halfway.
4. While tofu is baking, make the slaw.
5. Serve tortillas filled with a scoop tofu, slaw and guac, with sliced radish and cucumber on the side.

* Cabbage slaw

• 2 cups shredded cabbage
• 2 green onions, sliced
• 1/4 cup chopped cilantro
• 1 lime, juiced (or lemon)
• 1 tablespoon olive oil
• Salt and pepper to taste