Asian-Style Tofu Tacos

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum, tossing, until tender, 4-5 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a generous drizzle of olive oil. When oil is hot, shake excess flour off the tofu, then cook tofu, turning occasionally, until golden, 5-7 minutes. • Remove pan from heat. Add plant-based Asian mushroom sauce and cooked capsicum to pan, tossing to coat.

• While tofu is cooking, combine grated carrot, deluxe slaw mix, mayonnaise and a drizzle of rice wine vinegar in a large bowl. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.