Breaded Tofu Tacos with Roasted Salsa, Slaw, Grilled Corn and Chili Cashew Cream

Breaded Tofu Tacos with Roasted Salsa, Slaw, Grilled Corn and Chili Cashew Cream

Ingredients:
Roasted Salsa:
3 ripe tomatoes
1 red bell pepper
1 red chili (optional)
1/2 red onion
2 garlic cloves, with skins on
1-2 tablespoons olive oil
Spices
Brown sugar
Tomato paste
Salt flakes and cracked pepper

Chili Cashew Cream:
1 1/4 cups raw cashew nuts
2 tablespoons olive oil
2 tablespoons lime juice
1-2 teaspoons chili sauce (or tomato paste for a mild version)
Salt flakes and cracked pepper

Slaw:
1/4 red cabbage, shredded
1 green apple, grated
2 tablespoons egg-free mayonnaise
1 tablespoon olive oil
1 tablespoon lime juice
1/4 teaspoon honey or agave nectar
Salt flakes and cracked pepper

Grilled Corn:
3 ears corn
2 teaspoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper (optional)
Salt flakes and cracked pepper
Juice of 1 lime
Small bunch fresh cilantro

Breaded Tofu:
2 teaspoons chia seeds
1/2 cup water
13 ounces (375 grams) firm tofu
1 cup panko or rice crumbs
1 teaspoon ground cumin
1/4 cup whole wheat flour
Sunflower or peanut oil, for deep-frying

To Serve:
8-10 tortillas
1 avocado, sliced
Lime wedges

Directions:
1. Preheat the oven to 350°F (180°C). Soak the cashews in water to cover for 10-15 minutes.
2. For the salsa, halve the tomatoes, bell pepper and chili, seeding the pepper and chili. Quarter the onion, leaving the skin on. Arrange on a baking tray with the garlic, drizzle with oil, sprinkle with spices and toss.
3. Bake 25-30 minutes until blistered and beginning to darken. Cool, then peel the tomatoes, pepper and onion and squeeze the garlic from its skin.
4. Process everything from the tray, including the juices, with the brown sugar and tomato paste until thick. Season.
5. For the cashew cream, drain the cashews and process with the olive oil, lime juice and chili sauce until smooth. Adjust lime and chili and season. Refrigerate.
6. For the slaw, combine the cabbage and apple. Whisk the mayonnaise, olive oil, lime juice, honey, salt and pepper, toss through and refrigerate.
7. For the corn, place the whole ears on a hot, lightly oiled grill, drizzle with oil, sprinkle with the spices, salt and pepper, and grill over medium-high heat, turning, until golden. Cool slightly, cut off the kernels and toss with lime juice and cilantro. Keep warm.
8. For the tofu, stir the chia seeds into the water and let stand a few minutes to form a gel.
9. Slice the tofu into 4-inch (10-cm) strips about 1/2 inch thick and 1 inch wide. Pat dry between paper towels.
10. Combine the crumbs and cumin in a shallow bowl, put the flour in a second bowl and the chia gel in a third.

Make Ahead:
The salsa can be made ahead and refrigerated; reheat before serving.