• Start by pressing your extra firm tofu. Take it out from the packaging, wrap in a clean kitchen towel and press it down with something heavy for about 30 minutes to get the moisture out.
• In a deep mixing bowl add the shredded cabbage and carrots. In a small bowl whisk together all other ingredients given under slaw and add to the mixing bowl with cabbage and carrots. Mix everything and chill until ready to use.
• Set a heavy bottomed skillet (preferably cast iron or non-stick) on high heat. Add the sliced onions and sweat the onions for about a minute before adding the other veggies. Cook on high heat for two minutes until slightly charred.
• Add ¼ cup of Green Mountain Gringo® Mild salsa, taco seasoning, garlic powder, salt and pepper. Give everything a mix and cook on high heat for two minutes. Take the veggies out in a bowl.
• In the same pan in which you cooked veggies, add the remaining tablespoon of olive oil. Take the tofu out from under the press, unwrap the kitchen towel and with your hands shred the tofu into the pan. Add ¾ c of Green Mountain Gringo® Mild salsa and taco seasoning. Mix everything and cook for about a minute.

To assemble:

• If you have a gas stove, warm up the tortillas directly on the flame. Otherwise, wrap 4-6 tortillas in a damp paper towel and microwave for 30-45 sec. Take a warm tortilla, add the vegan taco meat, rainbow veggies and the slaw. Sprinkle chopped cilantro and serve with sliced avocado/guacamole, more Green Mountain Gringo® Mild salsa and a lime wedge. Enjoy!