1pound(454g)pressed super-firm tofucubed into ½” cubes
1tablespoonavocado oil
½teaspoonchili powderor another hotter chili-type powder, such as ancho or chipotle
½teaspoonground cumin
½teaspoonsea salt
6-8small corn tortillaswarmed
Onion topping:
½small white onionchopped
2-3radishesdiced into small cubes
1small handful fresh cilantrominced
Pinchof sea salt
Juice of ½ large lime
Instructions
In a small bowl, combine the onion, radish, cilantro, sea salt, and lime juice. Refrigerate until ready to use.
Heat the oil in a large skillet over medium heat. Once the oil is hot, add in the cubed tofu in a single layer.
Cook without stirring for 3-4 minutes or until a golden brown crust forms on the bottom of the tofu. Flip each piece and continue cooking for another 3-4 minutes until the other side is golden brown.
Add in the spices and stir to combine. Cook for an additional minute, remove from the heat.
Divide the tofu between the warmed tortillas, top with the onion mixture and serve immediately.