Since we can't eat straight tofu cubes (well I suppose we CAN and I DID, but I thought I'd give you a full recipe), I threw
that tofu in warm corn tortillas slathered with my curried red lentil hummus, and then added a bright and fresh coconut citrus slaw for some extra crunch.
By step three, I had rinsed and dried my produce and
tofu; preheated the oven; peeled and diced a red onion; chopped the roasted red pepper; halved the cherry tomatoes and grapes; and
warmed the
corn tortillas in the oven.