Ingredients

• 1 Extra-firm tofu block
• 2 tbsps Olive oil
• 2 tbsps Soy sauce
• 1 tsp Chili powder
• 1 tsp Cumin
• 1 tsp Garlic powder
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 8 Corn tortillas
• 240 mls (1 cup) Red cabbage
• 240 mls (1 cup) Carrots
• 120 mls (0.5 cup) Cilantro
• 2 Avocado
• 2 Lime
• 1 Garlic clove
• 0.5 tsp Salt
• 60 mls (0.25 cup) Water

Instructions

1. Press the tofu to remove excess water and crumble it into a bowl.
2. Add olive oil, soy sauce, chili powder, cumin, garlic powder, salt, and black pepper to the tofu. Mix well to coat.
3. Heat a large skillet over medium-high heat and add the tofu mixture. Cook until the tofu is browned and crispy, about 10 minutes.
4. While the tofu is cooking, shred the red cabbage and carrots, and chop the cilantro.
5. In a blender, combine the avocados, juice of the limes, garlic clove, salt, and water. Blend until smooth to make the avocado lime crema.
6. Warm the corn tortillas in a separate skillet or microwave.
7. Assemble the tacos by placing some tofu mixture, shredded cabbage, carrots, and cilantro in each tortilla. Drizzle with avocado lime crema.
8. Serve immediately and enjoy your vegan tofu tacos with avocado lime crema.

Notes

• This is a vegan recipe.
• For a bit more spice, you can add some jalapeno slices.