cruelty free · food · health · vegan

Recipe for Curry Tofu Tacos with Pintos & Kale Slaw

8453017723_97c6962470_zThis 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)

To serve:
Remaining 1/2 of avocado, diced small
8 corn tortillas