Crumbled Tofu Tacos with Kale Slaw

-1 Drain your tofu and pat dry with a napkin. Crumble it into a bowl and set aside while your oil heats.
-1 Heat a large skillet with the 2 tbsp of oil- non-stick pans work best! Transfer the crumbled tofu in, and let it cook over a medium/low heat for about 10 minutes, stirring occasionally. 
-1 After about 10 minutes, add in your diced onion, garlic and soy sauce. Continue cooking on a medium heat, stirring every few minutes, until the tofu starts to brown. 
-1 After 15 minutes, add in all of the spices and the tomato sauce. Start with 1/4 tsp of salt and add more as needed- I used closer to 1/2 tsp! Mix well, and let the mixture cook on a low heat for an additional 7-8 minutes. Taste and adjust seasoning as needed. 
-1 While your tofu cooks, toss together your kale slaw. The fiber in the kale will breakdown as it sits in the dressing, making it easier to digest and chew. 
-1 Once the tofu is ready, layer it into your taco shells with the kale slaw, avocado and your favorite salsa. If you want to top it with a sauce, try my vegan cashew cheese!
-1 Leftover tofu will stay fresh in the fridge for 1 week.