THREE-LAYER TACOS WITH KALE SLAW

SERVES 6 TACOS

FOR THE FILLING

1 tbsp taco seasoning

3 tbsp tamari

227g (8oz) extra-firm tofu, drained, and cut into 1⁄2-inch chunks

1 425g (15oz) can pinto beans, drained and rinsed

1⁄4 cup finely diced white onion

2 Roma tomatoes, finely diced

1⁄2 tsp salt

Pinch of ground black pepper

1 tsp chopped parsley

FOR THE KALE SLAW

1 cup de-stemmed and coarsely chopped kale

1 tbsp lemon juice

1 cup thinly sliced purple cabbage

1 cup thinly sliced green cabbage

1⁄4 cup shredded carrots

2 tbsp dairy-free mayonnaise

1 tbsp lime juice

1 tsp maple syrup

1 chipotle pepper in adobo sauce, chopped finely

FOR THE ASSEMBLY

6 taco shells

NUTRITIONAL VALUES

Calories: 1076kcal
Fat: 32.7g (9.5g S.Fat)
Carbs: 143.1g
Protein: 55.6g
Sugar: 9.7g
Sodium: 2179mg

METHOD

FILLING:
Mix the taco seasoning and tamari in a small bowl. Place aside.

Toss the tofu in the tamari mixture. While preparing the bean mixture and slaw, marinate.

In a small bowl, combine the beans, onion, tomatoes, salt, pepper, and parsley. Toss everything together and set aside to meld.

KALE SLAW:
In a medium mixing bowl, combine the kale and lemon juice. To soften the kale, massage it with your hands. Combine the cabbages, carrots, mayonnaise, lime juice, maple syrup, and chili in adobo sauce in a mixing bowl. Combine thoroughly.

ASSEMBLY:
Layer the taco shells with the bean mixture, tofu, and finally the slaw.