Corn Encrusted Tofu with Bok Choy Coleslaw - Happy Belly After

Ingredients

• I block of extra firm tofu, frozen overnight, then thawed and pressed
• 4 oz salted tortilla chips
• 1 tsp Tajin
• ½ cup Just egg
• ⅓ cup GF flour
• ½ tsp garlic salt
• ½ tsp onion powder
• ¼ tsp pepper
• 1 tsp Sriracha
• 2 tbsp vegan mayonnaise
• 2 tbsp coconut yogurt
• 2 tsp rice wine vinegar
• 2 tsp green hot sauce
• 1 tsp agave
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 medium head of bok choy, washed
• 2 tbsp shredded carrots
• 2 tbsp shredded daikon
• 2 tbsp shredded radicchio
• 1 scallion, finely chopped
• 1 tbsp cilantro, minced
• 4 vegan buns or English muffins
• pickles, if desired