1. SetupPreheat the oven to 400°F. Thinly slice the onion and the bell pepper into strips. Thinly slice the tofu. Zest the lime. Grate the cabbage.
2. Cook the tofuWarm up a drizzle of vegetable oil in a pan over medium-high heat. Cook the onion and the pepper for 3-4 minutes. Add the tofu slices and the spices to taste. Mix and cook for 3-4 minutes or until browned. Add more oil, if needed. Add salt and pepper.
3. Make the saladMeanwhile, mix the cabbage with the pumpkin seeds. In another bowl, whisk the lime zest with the juice of half a lime, a generous drizzle of olive oil, a pinch of sugar, salt and pepper. Add the dressing to the coleslaw. In another bowl, mix the mayonnaise with the salsa.
4. Plate your dishCut the loaves in 2 horizontally without slicing them completely. Warm up the buns in the oven for 3-4 minutes. Garnish with the salsa mayonnaise, cilantro and the tofu mixture. Serve with the coleslaw. Bon appétit!