Directions
- Prepare the tofu. Heat the oven to 425°F. Line a sheet pan with parchment and lightly oil it. Break the pressed tofu into irregular two-bite pieces.
- Coat. Combine the cornstarch and spices. Gently toss with the tofu, drizzle with 2 teaspoons oil and arrange in a spaced single layer.
- Bake. Bake 15 minutes, turn every piece, bake another 15 minutes and turn again. Continue 5–10 minutes until deeply crisp.
- Cook the vegetables. Heat 1 teaspoon oil in a skillet. Cook the onion and pepper over medium-high heat for 6–8 minutes until browned but still slightly crisp.
- Blend the sauce. Blend or finely process all sauce ingredients, adding just enough water to make a drizzleable sauce.
- Assemble. Warm the tortillas. Fill with cabbage, peppers, onions and tofu. Add avocado, sauce and cilantro; serve with lime.
