- 6 ounces firm tofu
- 1 tablespoon soy sauce
- 1 ½ teaspoons maple syrup
- 3 tablespoons Mexican hot sauce, divided
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons cumin, divided
- 1 clove garlic
- 1 lemon (3 to 4 tablespoons juice)
- 2 tablespoons tahini
- pinch of kosher salt
- ½ teaspoon adobo sauce (from a can of chipotle peppers in adobo sauce)
- 1/4 head red cabbage
- 1/2 bell pepper
- 1 cup spinach leaves
- 6 corn tortillas
- Cilantro, for garnish
Remove the tofu from the package and drain. Using a clean dish towel, gently squeeze out the excess water. Cut into cubes and let sit for a few hours or at least while mixing the marinade.
In a small bowl, mix together soy sauce, maple syrup, 1 tablespoon Mexican hot sauce, apple cider vinegar, 1 tablespoons olive oil, and 1 teaspoon cumin. Place the tofu in a shallow pan and cover with the marinade. Let stand for 30 minutes or up to 3 hours, flipping halfway through.
Preheat oven to 475°F. Bake the tofu to 20 to 25 minutes until golden and browned at the edges, flipping the cubes at 15 minutes.
Meanwhile, make the tahini sauce: finely mince 1 garlic clove. Juice 1 lemon. In a small bowl, whisk together garlic, lemon juice, tahini, 2 tablespoons hot sauce, 2 tablespoons olive oil, ½ teaspoon cumin, salt, and adobo sauce.
Thinly slice the red cabbage and dice the bell peppers. If the spinach leaves are large, chop them into smaller pieces.
To serve, place spinach and red cabbage on a tortilla, then top with tofu, peppers, and tahini sauce. Garnish with cilantro leaves.
Serves 2-3. From A Couple Cooks