Tofu Tacos

For Roasted Tofu:

1 Large red onion peeled and thinly sliced

2 Blocks medium firm tofu (drained and cut in half lengthwise. No need to press)

1/2 Grapefruit juiced 

1/3 Cup vegetable stock

1 Tbs. Chili powder

1 Tsp Paprika

1 Tsp Cumin

1 Tsp Garlic powder

1 Tsp salt

For Cabbage Slaw:

2 Cups shredded cabbage (we used Savoy and red)

3 Tbs chopped fresh cilantro

1/2 Lime juiced

1 Garlic clove crushed

1/4 Tsp Chili powder

1/2 Tsp Olive oil

Serve with:

Corn Tortillas

Guacamole or sliced avocado

Thinly sliced red onion

Lime wedges 

For Tacos: Preheat Oven to 350 degrees Fareinheight. In a large dutch oven or lidded pot place taco ingredients in order they are listed (onion through salt). The top of the tofu will look loaded with spices, this is good. Cover and cook in preheated oven for 2 hours. While the tofu is cooking prepare the cabbage slaw by mixing all of the ingredients in medium sized bowl and chill in refrigerator until tofu is ready. Once tofu is cooked remove from heat and shred it into small chunky bits using two knives. Make sure to incorporate the onion and left over juice at the bottom of the pot into the tofu mixture. Serve warm over corn tortillas topped with guacamole or avocado and a generous heap of the cabbage slaw. These tofu tacos serve 4 and the leftover tofu can keep in the fridge for 4 days.