1 can (19 oz /540 ml) black beans, rinsed and drained
3/4 cup (180 ml) hot salsa
2 green onions, chopped
1 tablespoon (15 ml) lime juice
1 tsp (5 ml) green Tabasco sauce
3 cups (300 g) thinly sliced green cabbage
1/4 cup (60 ml) mayonnaise
¼ cup (10 g) cilantro, chopped
1 tsp (5 ml) Dijon mustard
Salt and pepper
12 taco shells
1 cup (100 g) grated orange cheddar cheese
In a large skillet over medium-high heat, brown the onion in the oil. Add the tofu and garlic and cook until the tofu begins to brown. Season with salt and pepper. Add the remaining ingredients. Continue cooking, stirring constantly, until the beans are heated through. Adjust the seasoning.
In a bowl, combine all the ingredients. Season with salt and pepper.
Spoon the tofu filling into the taco shells. Top with the coleslaw and cheese.