Agave-lime grilled tofu with asian slaw and mashed sweet potatoes

From the conscious cook by Tal Ronnen

Yuuummm.

I mixed parsnip with the sweet potatoes, used purple cabbage instead of napa, used rice syrup instead of agave and sprinkled the zest of lime on top of it all as I don't know when the next time limes will be $40 a kilo again :)