Crispy Tofu & Black Bean Tacos with Spiced Sauce and Charred Corn Slaw

Ingredients

• 200 g extra-firm tofu, pressed and cubed
• 3/4 cup black beans, canned, drained and rinsed
• 3 count corn tortillas, small
• 1/2 cup frozen corn kernels
• 1/4 medium red onion, diced
• 1 tbsp lime juice, fresh
• 1/2 tsp lime zest
• 1/4 cup cilantro, chopped
• 2 1/2 tbsp olive oil, divided
• 2 count garlic cloves, minced
• 1/2 tsp cumin
• 1 tbsp ancho chili powder
• 1/2 tsp unsweetened cocoa powder
• 1/4 tsp cinnamon
• 2 tbsp almonds, finely chopped
• 1/2 cup vegetable broth, low-sodium
• 1 tbsp tomato paste
• 1 tbsp raisins, chopped
• 1 tsp sesame seeds, optional garnish
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper, to taste

Instructions

1. 1

   Press tofu between paper towels with a weight for 15 minutes. Cut into 1-inch cubes and pat dry.

2. 2

   Heat 1 1/2 tbsp olive oil in a large skillet over medium-high heat. Pan-fry tofu cubes 4-5 minutes per side until golden and crispy. Remove and set aside.