Tofu

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425F then tear the block of tofu into 1-inch chunks. To a large heat resistant mixing bowl or airtight container, combine 2 cups of boiling water with 1 tbsp of kosher salt and mix to dissolve. Submerge the tofu in the water bath and allow to soak for 15 mins. Drain the tofu and pat dry with a clean kitchen towel or paper towels. Dry the container used container and add back in the tofu then top with cornstarch, harissa paste, coriander, thyme, and oil. Toss the tofu to coat.

Step 2

Place the coated tofu on a parchment lined baking tray. Bake for 15 mins, flip then bake 10-15 mins or until golden.

Step 3

To a bowl combine the onions, cabbage, and cilantro then top with the sumac, a pinch of salt, zest of 1 lemon, juice of half a lemon, oil, and red wine vinegar. Massage the into the cabbage mix then place in the fridge.

Step 4

Preheat a small sauté pan over low heat. To a small bowl combine the garlic, harissa, maple syrup, soy sauce, paprika and remaining lemon juice. Whisk together then pour the sauce into the pan and allow to simmer. Stir in the baked tofu, making sure it is evenly coated in the sauce then remove from heat.

Step 5

Heat up tortillas according to package. Fill tortillas with slaw then the glazed tofu. Optional, but drizzle with harissa tahini sauce (on blog) then serve.