1 (16 ounce) package extra-firm tofu, drained, crumbled and patted dry 2 tablespoons reduced-sodium tamari or soy sauce 1 teaspoon chili powder ½ teaspoon garlic powder ½ teaspoon onion powder 1 tablespoon extra-virgin olive oil 1 ripe avocado 1 tablespoon vegan mayonnaise 1 teaspoon lime juice Pinch of salt ½ cup fresh salsa or pico de gallo 2 cups shredded iceberg lettuce 8 corn or flour tortillas, warmed Pickled radishes for garnish
STEP-1
STEP-2
Heat oil in a large nonstick skillet over medium-high heat.
STEP-3
Add the tofu mixture and cook, stirring occasionally, until nicely browned, 8 to 10 minutes.
STEP-4
Meanwhile, mash avocado, mayonnaise, lime juice and salt in a small bowl until smooth.
STEP-5
Serve the taco "meat" with the avocado crema, salsa (or pico de gallo) and lettuce in tortillas.
STEP- 6
Serve topped with pickled radishes, if desired.