Ingredients

The following ingredients have 4 Servings
  • 5 Mission® Gluten Free Soft Taco Tortillas
  • 1 large avocado
  • 1/3 cup cilantro
  • salt to taste
  • 1/4 teaspoon black pepper
  • 1 lime (juice of)
  • 2 tablespoons milk of choice (optional)
  • 8 oz extra-firm tofu (cut into cubes)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons cornstarch
  • 1.5 tablespoons oil
  • jalapenos (cut into rounds)
  • red cabbage (shredded)
  • cilantro
  • lime wedges

Instruction

  • Press the extra-firm tofu with a heavy object for around 20 minutes to get of excess moisture.
  • Meanwhile make the avocado lime crema. To a food processor or blender, add avocado, cilantro, salt, black pepper and lime juice.
  • Pulse to combine everything together. Adjust the consistency of crema at this point. You may add couple of tablespoons of milk to dilute it. Set it aside.
  • Once 20 minutes are up, dab any excess moisture on the tofu with a kitchen towel and then cut it into cubes.
  • Transfer tofu cubes to a large bowl and toss with salt, black pepper, cumin powder and smoked paprika.
  • Add cornstarch to the bowl and then toss to combine until the tofu cubes are well coated with the cornstarch.
  • Heat oil in a non-stick pan on medium heat. I used my well seasoned cast iron pan. Once the oil is hot, place the tofu cubes in a single layer on the pan.
  • Cook the tofu turning sides, until crisp and golden brown from both the sides. This will take few minutes.
  • Warm the tortillas (best served warm) and then top with crispy tofu, shredded red cabbage, sliced jalapeños, cilantro, lime wedges and finally finish it off with a nice drizzle of the avocado lime crema.