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Ingredients
  • For the tofu:
  • 1 block of firm tofu, pressed for at least 10 minutes
  • 3 nori sheets
  • 3tbsp soy sauce
  • 1tsp miso paste
  • 0.5tsp dijon mustard
  • 1.5tsp lime juice
  • For the kiwi salsa:
  • 3 kiwis
  • 3tsp juice from a jar of pickled jalapeños
  • 2tsp lime juice
  • Salt to taste
  • For the cashew cream sauce:
  • 80g raw cashews, soaked overnight
  • 160ml soy milk
  • 4tbsp lime juice
  • 1tsp dijon mustard
  • 1tsp juice from a jar of pickled jalapeños
  • 0.5tsp miso paste
  • 2tsp apple cider vinegar
  • For the tacos:
  • 12 mini tortillas
  • Quarter head of red cabbage, shredded
  • Pickled jalapeños
Steps
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