Asian Tofu Tacos

Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. 2. In a large bowl, whisk together the tamari, sesame oil, and garlic powder. Add the pressed tofu cubes and gently toss to coat. Spread the tofu out in a single layer on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until golden and slightly crispy. 3. While the tofu bakes, add the shredded cabbage, carrots, scallions, and bell pepper to a large bowl. Toss to combine. 4. In a blender, combine the mayo, sesame oil, tamari, rice vinegar, mirin, and grated ginger. Blend until smooth and creamy. 5. Pour the dressing over the slaw and toss until everything is well coated. Sprinkle sesame seeds over the top. 6. Warm your tortillas, then layer each one with crispy tofu and a generous scoop of slaw. Drizzle with hoisin sauce and serve with lime wedges, if desired.