For the tofu:

    • 1 block (200g) firm tofu, pressed and cubed

    • 1 tbsp olive oil

    • 1 tsp cumin

    • 1 tsp chili powder (optional)

    • ½ tsp garlic powder

    • ½ tsp salt

    • ½ tsp black pepper

    • 1 tbsp lime juice

 For the mango avocado salsa:

    • 1 ripe mango, diced

    • 1 ripe avocado, diced

    • ¼ red onion, finely chopped

    • 1 small jalapeño, finely chopped (optional)

    • 2 tbsp fresh cilantro, chopped

    • 1 tbsp lime juice

    • Salt to taste

Other ingredients:

    • 4 small corn or whole wheat tortillas

    • Shredded lettuce or cabbage (optional)

    • Vegan sour cream or cashew cream (optional)

Prepare the tofu:

    1. Heat olive oil in a pan over medium heat.

    2. Add tofu cubes, cumin, chili powder, garlic powder, salt, and black pepper.

    3. Sauté for 8-10 minutes until golden and slightly crispy.

    4. Squeeze fresh lime juice over the tofu and remove from heat.

Make the mango avocado salsa:

    1. In a bowl, mix diced mango, avocado, red onion, jalapeño, and cilantro.

    2. Add lime juice and a pinch of salt. Gently toss to combine.

Assemble the tacos:

    1. Warm the tortillas in a dry pan for about 30 seconds per side.

    2. Add shredded lettuce or cabbage as a base (optional).

    3. Place the crispy tofu on each tortilla.

    4. Top with mango avocado salsa.

    5. Drizzle with vegan sour cream or cashew cream if using.

Serve immediately and enjoy these fresh, vibrant tacos!