Tofu Tacos

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Veggie Num Num
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375 g firm pressed organic tofu

1/3 cup olive oil

1 tbs apple cider vinegar

2 limes, juice (approx. ¼ cup)

1 tsp brown sugar

½ – 1 tsp cayenne pepper (optional/to taste)

½ tsp ground cumin

¼ tsp paprika

pinch of ground cinnamon

pinch salt flakes

1 spring onion, finely sliced

2 cups fresh roughly chopped coriander

2 large tomatoes

1 tbs lime juice

2 tbs olive oil

1 tbs shredded coconut

handful of chopped fresh coriander

tobacco sauce or fresh chilli to taste

splash of pineapple juice or pinch of raw sugar

salt flakes & freshly cracked pepper

2 tbs soy or natural set yoghurt

2 tbs egg-free or Japanese mayonnaise

1-2 tsp chilli sauce or for a milder version tomato paste or I used tomato relish

dash of lime juice

salt & pepper

¼ white cabbage, finely shredded (approx. 2 cups)

1 cup bean sprouts

½ cup snow pea sprouts, diced

1 tsp grated red onion (I use a zester to very finely grate/mince the onion)

squeeze of lime

pinch or two of paprika

8-10 small tortillas

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