Step 1

Combine the coco aminos, ponzu sauce and sriracha in a shallow container. Arrange the tofu in the marinade and coat well. Allow to marinade for at least twenty minutes, or up to for days.

Step 2

When you’re ready to cook the tofu, toss the tofu with the cornstarch, dust off any extra, and pan-fry, in a single layer, over medium-high heat in a skillet with the olive oil. Remove and set aside. If your tempeh isn’t already cooked, brown it in a bit of oil in the same pan.

Step 3

To make the tacos, rub the outside of each tortilla with a bit of olive oil, this will help them crisp up and get nice and golden. Slather the inside of each tortilla with a bit of avocado and salsa, and arrange a couple slabs of tofu on top of the avocado, along with a couple strips of tempeh bacon. Fold the tortilla in half and cook in a hot skillet until golden on both sides.

Step 4

Open each taco and put a couple big scoops of coleslaw in each taco, more than you would think you’d like. It’s delicious!