Instructions

1. Preheat the oven to 450 degrees F.
2. Make the tofu fish sticks: In one bowl, mix together the soy sauce, lemon juice and nori powder. In another bowl, whisk together the flour and cornstarch, then slowly whisk in the water to create a batter. Put the remaining breadcrumbs and salt in a third bowl.
3. Slice the tofu into finger like strips, then dip into the lemon bowl, the the flour batter and finely the panko. Place on a greased baking sheet and continue with the rest of the tofu. Bake for 10 minutes, then flip and cook another 8 minutes, or until golden brown and crispy.
4. While the tofu is cooking, whisk together the ingredients for the slaw in a large bowl: the mayo, lime juice and seasoning. Taste, adding more spices/salt as needed. Then add in the cabbage and toss well, continuing to toss the cabbage will coat the cabbage and start to break it down so it’s easier to eat.
5. Assemble! Warm the tortillas, then divide the tofu onto the tortillas and top with slaw. Squirt with more fresh lime juice, if desired and enjoy!