This recipe is courtesy of PPK.
For the tofu:
1 14 oz package extra firm tofu
3 tablespoons Bragg’s Liquid Aminos (or soy sauce or tamari)
2 tablespoons olive oil
2 teaspoons curry powder
For the pintos:
2 teaspoons olive oil
1 small onion, thinly sliced
4 cloves garlic, minced
1 medium tomato, chopped
Pinch red pepper flakes
1/2 teaspoon salt
1 15 oz can pinto beans, rinsed and drained (or 1 1/2 cups cooked)
3 tablespoons chopped fresh cilantro
For the kale slaw:
6 cups shredded kale (stems removed, chiffonade – see note)
Dressing for slaw:
2 cloves garlic
1/2 an avocado
2 tablespoons tahini
2 tablespoons red wine vinegar (or lime)
1/2 teaspoon salt
1/2 cup water (plus more to thin)
Remaining 1/2 of avocado, diced small
8 corn tortillas
Make the tofu:
Preheat grill over medium high heat, or preheat broiler. Slice tofu into 8 equal slabs, widthwise.
On a rimmed dinner plate, use a fork to mix together Bragg’s, olive oil and curry powder.
To grill, spray the hot grill pan with cooking spray. Dredge each slab of tofu into the curry mixture on both sides, then place on the grill. Let cook for about 7 minutes each side, or until grill marks appear.
For broiling, place on a lightly greased baking sheet about 3 inches from the broiler. Broil each side about 5 minutes, keeping a close eye so that they don’t burn.
When ready to serve, slice the tofu slabs into four strips lengthwise.
Make the beans:
Preheat a large pan over medium-high heat. Saute onion in oil with a pinch of salt, until lightly browned, about 5 minutes. Add the garlic and saute 30 seconds more. Add the chopped tomato, red pepper flakes and salt. Cook until tomato is broken down and releasing juice, about 3 minutes.
Add the beans and heat through. Mix in the cilantro, and turn the heat off. Keep covered until ready to serve.
Make the Kale Slaw:
In a blender, pulse the garlic to get it a bit chopped up. Add the remaining ingredients, and blend until smooth. Add extra water as needed in order to get it to a thick but pourable consistency, like a thick milkshake.
Place the shredded kale in a bowl and add the dressing, using a rubber spatula to scrape the blender and get everything out.
Use your hands to massage the dressing into the kale for about 30 seconds. Taste for salt and seasoning.
Warm the tortillas (I wrap mine in paper towels and microwave for 30 seconds.) Place a bit of kale, a scoop of beans and a few strips of tofu in each taco. Add a little chopped avocado, and eat up!