Spicy Coconut Almond Sauce:

¼ cup Justin’s Coconut Almond Butter

2 tablespoons coconut aminos

2 tablespoons avocado oil

2-3 tablespoons water

¼ teaspoon garlic powder

1 dash fish sauce

1 teaspoon sriracha

Juice of 1 small lime


2 tablespoons avocado oil, divided

1 1/2 cups broccoli florets

½ teaspoon red pepper flakes

1 block extra firm tofu, cut into ½-inch slices

½ teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup diced onion

2 cups shredded red cabbage

½ cup julienned carrots

1 jalapeño, thinly sliced

¼ cup cilantro, chopped

8 tortillas

Optional: fresh lime

Cooking Instructions

To make the sauce, combine all ingredients in a blender or small food processor. Blend until smooth. Add water as needed to thin.

Preheat oven to 450º F. Toss broccoli in ½ tablespoon oil and red pepper flakes. Place in an even layer on a rimmed baking sheet and roast 20 minutes.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Season tofu slices with salt and pepper. Sear in hot pan, 1-2 minutes per side, or until golden brown. Remove from skillet and set aside. Heat remaining ½ tablespoon oil in the same pan over medium heat. Add onion and sauté 5 minutes, or until just starting to brown.

To assemble tacos, place 1-2 slices of tofu in each tortilla. Top with roasted broccoli, sautéed onion, shredded red cabbage, carrots, jalapeño slices, and cilantro. Drizzle with spicy coconut almond sauce, and enjoy!