Curry Tofu Tacos With Pintos & Kale Slaw

Ingredients

1 14 oz package extra firm tofu
3 tablespoons Bragg’s Liquid Aminos ((or soy sauce or tamari))
2 tablespoons olive oil
2 tablespoons curry powder
2 teaspoon olive oil
1 pc small onion (thinly sliced)
4 cloves garlic (minced)
1 pc 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 fresh cilantro (chopped)
6 cups shredded kale ((stems removed, chiffonade – see note))
2 cloves garlic
1/2 pc 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 pcs corn tortillas

Steps

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.
To assemble:
- 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!