"The kitchen sink" or: An asian inspired bbq tofu taco

I wish I had some chinese 5 spice for this, but I need to find a gluten free one and haven't yet, so for now this is what you get!:

This is definitely one of my fave meals right now and I know a couple people have asked for the recipe, so FINALLY, here it is, thanks for being patient!

Ingredients:

3 oz extra firm tofu
1 thin slice of red onion, chopped
half seeded jalapeno
handful lettuce
2 corn tortilla shells
2 tbls bbq sauce (gf/vegan)
1 tbls water
1 tbls hot sauce (I used frank's but prefer chalula)
1 tbls low sodium gf soy sauce
2 tbls tofutti sour cream
1 tsp sesame oil
2 tbls salsa
.5 tsp garlic powder (Not salt as pictured!)
.5 tsp crushed red pepper
'dash' of granulated onion
.5 tsp cumin
.5 tsp chili powder
.5 tbls daiya flavor of your choice. All I had was mozzarella, but I prefer pepperjack

Directions:

Slice the tofu into thin rectangular slices
chop red onion, jalapeno, and lettuce
heat pan on medium heat, spray with pam or add a small amount of oil to coat pan
Add tofu
While tofu is cooking prepare your sauce - Add sesame oil, soy sauce, bbq sauce and 1 tbls water into a small bowl and stir. Add seasonings, really you don't need to measure, this is such a small recipe you can do a dash of this and a smidge of that if you like.
Once sauce is prepared, mix your tofutti sour cream and salsa together in a bowl and add just a dash of hot sauce, this makes a spicy yet cool condiment.
Turn heat off and let cool for just a few moments
Add sauce and seasoning mix to the tofu, turn heat on very low and let simmer for just a few moments while tossing to coat evenly
Add your veggie mix to the corn tortillas
Add tofu
Top with tofutti salsa sour cream
enjoy!

NOTE* Today I made this with cabbage, I didn't have it before, I tossed a bit of cabbage in sesame oil and chili powder and added a few bits of jalapeno peppers and it came out great!

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