Adapted from Isa Chandra's US vegan food blog, the Post-Punk Kitchen. Don't be put off by the fiddly sounding number of stages: the whole meal can be put together in about 30 minutes.
Put the grill on to heat and slice the tofu into 8 equal slabs, widthwise. On a rimmed dinner plate, use a fork to mix together the soy sauce, olive oil and curry/chilli powder. Dip each slab of tofu into the curry mixture to coat on both sides, then grill for about 7 minutes each side, until browned.
To make the beans, preheat a large pan over medium-high heat. Saute the onion in oil with a pinch of salt until lightly browned, about 5 minutes. Add the garlic and saute 30 seconds more. Add the chopped tomato, red pepper flakes and salt. Cook until tomato is broken down and releasing juice, about 3 minutes. Add the beans and heat through. Mix in the coriander, and turn the heat off. Keep covered until ready to serve.
For the slaw, pulse the garlic in a blender to get it a bit chopped up. Add the remaining ingredients (except the kale) and blend until smooth. Add extra water as needed to get it to a thick but pourable consistency, like a thick milkshake. Place the shredded kale in a bowl and add the dressing, using a rubber spatula to scrape the blender and get everything out. Use your hands to massage the dressing into the kale. Check seasoning.
When you're ready to serve, warm the tortillas by dry frying or heating in a microwave for 30 seconds. Place a bit of kale and a scoop of beans on top. Slice the tofu slabs into four strips lengthwise and put a few strips on each taco. Dice the remaining half of the avocado and scatter over. Enjoy.
400g extra firm tofu, as much water squeezed out as possible
3 tbs soy sauce or tamari
2 tbs olive oil
2 tsp curry powder or 1/2 tsp chilli powder (whichever you prefer)
8 corn (or wheat) tortillas
For the beans:
2 tsp olive oil
1 small onion, thinly sliced
4 cloves garlic, crushed
1 medium tomato, chopped
Pinch red pepper flakes
1/2 teaspoon salt
1 can pinto or borlotti beans, rinsed and drained
3 tbs fresh coriander, chopped
For the kale slaw:
1 bunch kale, stems removed and finely shredded
2 cloves garlic
1/2 an avocado
2 tbs tahini
2 tbs red wine vinegar
1/2 tsp salt
A little water