Grilled Tofu Baja Tacos with Creamy Chipotle Sauce

1.Prepare the Tofu: In a shallow dish, whisk together the olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, and salt. Add the sliced tofu strips and gently turn to coat completely. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

2.Make the Creamy Chipotle Sauce: Combine the mayonnaise, chipotle peppers, adobo sauce, lime juice, garlic powder, and salt in a small food processor or blender. Blend until completely smooth. Add water one tablespoon at a time until the sauce reaches a pourable, creamy consistency. Taste and adjust seasoning if necessary.

3.Prepare the Baja Slaw: In a medium bowl, combine the green and purple cabbage, cilantro, lime juice, olive oil, and salt. Toss well to coat. Set aside to allow the flavors to meld while the tofu cooks.

4.Grill the Tofu: Preheat an outdoor grill or indoor grill pan to medium-high heat. Lightly oil the grates. Place the marinated tofu strips on the grill and cook for 4 to 6 minutes per side, until deep golden brown, slightly charred, and firm to the touch.

5.Warm the Tortillas: While the tofu is finishing, warm the tortillas by placing them directly on the grill for 30 seconds per side, or by heating them in a dry skillet until pliable and lightly toasted.

6.Assemble the Tacos: Lay out the warmed tortillas. Spread a generous layer of the creamy chipotle sauce onto each tortilla. Top with a spoonful of the Baja slaw, and finally, place one grilled tofu strip on top. Serve immediately with extra lime wedges.