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Marinade:
Tahini lime sauce:
Coleslaw:
Use a vegetable peeler (not edible, but buy one if you don't have it) to prepare the tofoo.
Make the marinade by mixing 2 tbsp harissa paste, 1 tbsp agave syrup, 1 tbsp olive oil, 1 tsp red miso paste, and the juice of ½ lime.
Make the tahini lime sauce by mixing the juice of ½ lime, 3 tbsp tahini, and ½ clove of grated garlic. Add hot water and stir carefully until you get a saucy consistency.
Make the slaw by shredding ¼ head of white cabbage, then mixing it with the juice of 1 lime, 1 tbsp agave syrup, 25ml apple cider vinegar, and a big pinch of salt.
Assemble the tacos by adding the marinated tofoo, the tahini lime sauce, the simple slaw, and toppings like fresh coriander, oil from the harissa jar, and sliced jalapeños.