Active Time

　　30 minutes

　　Total Time

　　45 minutes

　　

Ingredients

8 servings

　　1 (14-15oz) package extra-firm tofu

　　1 (14.5oz) can diced tomatoes, preferably fire-roasted, drained

　　1/2 cup salted cashews, roasted

　　1 chipotle pepper, plus 1 teaspoon reserved adobe sauce (from 1 can chipotle in adobo), divided

　　3 teaspoons fresh lime juice, divided, plus more

　　1 teaspoon The Spice Hunter Mexican Seasoning Blend, divided

　　1/2 cup mayonnaise

　　1/2 teaspoon honey or agave syrup

　　2 cups shredded cabbage or slaw mix

　　2 tablespoons red wine vinegar

　　1/2 teaspoon smoked paprika

　　kosher salt

　　freshly ground black pepper

　　2 tablespoons canola oil

　　8 (6-inch) corn or flour tortilla, warmed

　　1 avocado, thinly sliced

　　3 radishes, thinly sliced

　　

Step 1

Cut tofu block lengthwise into 1x1-inch thick strips. Transfer to a paper towel-lined plate and top with more paper towels. Weight with another plate, allowing moisture to soak into paper towels, 15 minutes.

　　

Step 2

Meanwhile, add drained tomatoes, cashews, chipotle pepper, 2 teaspoons lime juice, 1/2 teaspoon The Spice Hunter Mexican Seasoning Blend, and 1/4 teaspoon salt to a food processor and pulse until somewhat smooth, but cashews are still visible. Check seasoning and add more salt or lime juice if necessary.

　　

Step 3

Mix mayonnaise, adobo sauce, honey, remaining 1 teaspoon lime juice, remaining 1/2 teaspoon The Spice Hunter Mexican Seasoning Blend, and a 1/4 teaspoon salt in a small bowl until combined. Refrigerate until ready to assemble tacos.

　　

Step 4

Mix cabbage with vinegar and season with salt and pepper. Season tofu with paprika, salt, and pepper on all sides. Heat oil in a large skill over medium-high heat. Sear tofu, rotating so that all sides are golden brown, about 5 minutes.

　　

Step 5

To assemble tacos, take a warmed tortillas and spread with 1 tablespoon of the mayonnaise mixtures down the middle. Top with seared tofu, a few spoonfuls of slaw, some cashew salsa and top with sliced avocado and radish. Repeat with re-maining tortillas.