Coconut Tofu Mongolian Tacos

Drain the tofu and wrap in a clean towel or paper towels. Press the tofu for at least 15 minutes by adding weight to it. Once pressed, cut the tofu lengthwise into 4 (1/2 inch) slices, then cut each 1/2 inch slice into three triangle pieces.

Place peanuts and cashews in a food processor and process until nuts are finely ground. In a shallow bowl, add ground peanuts and cashews, coconut flakes, sea salt, pepper and chili powder. Mix well and set aside.

In another shallow bowl, combine coconut milk and egg. Mix well and set aside.

Pour 3 Tbsp. San-J Mongolian Sauce into a separate shallow bowl and set aside.

Heat grill to medium.

Dip tofu pieces into the egg mixture, then dip into the San-J Mongolian Sauce to coat and roll tofu pieces in the peanut and cashew mixture.

Oil the grill grate with canola oil. Add tofu and grill for 2-3 minutes on each side or until golden brown. Remove tofu from grill and drizzle tofu pieces with remaining 2 Tbsp. of San-J Mongolian Sauce and set aside.

Heat taco shells according to package directions. Fill each taco shell with shredded iceberg lettuce, onions and grilled tofu pieces. Top with salsa, yogurt, cilantro and crushed red pepper flakes. Drizzle with lime juice and garnish tacos with additional whole cashews and peanuts, if desired.

Serve warm or at room temperature.