Ingredients:

  • 1 (14 ounce / 397g) package extra-firm tofu, pressed and drained
  • 2 tablespoons / 30 ml olive oil
  • 1 teaspoon / 5ml chili powder
  • 1/2 teaspoon / 2.5ml cumin
  • 1/4 teaspoon / 1.25ml garlic powder
  • 1/4 teaspoon / 1.25ml onion powder
  • 1/4 teaspoon / 1.25ml smoked paprika
  • Salt and freshly ground black pepper to taste
  • 12 small corn or flour tortillas
  • 1 cup / 237ml shredded lettuce
  • 1 cup / 237ml diced tomatoes
  • 1/2 cup / 118ml diced red onion
  • 1 avocado, sliced
  • 1/4 cup / 59ml chopped fresh cilantro
  • Lime wedges, for serving
  • Your favourite hot sauce (like Tabasco or Cholula), for serving
  • 1/2 cup / 118ml sour cream or plain Greek yogurt (or vegan sour cream alternative)
  • 1 tablespoon / 15ml lime juice
  • 1 tablespoon / 15ml water
  • Pinch of salt

Instructions:

  1. Place the tofu block in a tofu press or wrap it in paper towels and place a heavy object (like books) on top for at least 15 minutes to remove excess water.
  2. Crumble the pressed tofu into a bowl.
  3. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
  4. Heat the olive oil in a large skillet over medium heat. Add the crumbled tofu and the spice mixture. Cook, stirring occasionally, until the tofu is heated through and slightly crispy, about 10-15 minutes.
  5. Warm the tortillas according to package instructions (or in a dry skillet).
  6. Fill each tortilla with the seasoned tofu, lettuce, tomatoes, red onion, avocado, and cilantro.
  7. While the tofu is cooking, whisk together the sour cream (or vegan alternative), lime juice, water, and salt in a small bowl.
  8. Drizzle with optional crema, add a squeeze of lime juice, and serve immediately with your favourite hot sauce.