Ingredients

For the Tacos:
4-5 toasted corn tortillas
½ cup corn kernels
1 avocado, sliced thinly

For the Crispy Tofu:
200g tofu, cubed
2 tbsp soy sauce
2 tbsp nutritional yeast
1 tbsp maple syrup
1 tsp chilli powder
1 tsp smoked paprika

For the Pico De Gallo:
2 tomatoes
½ red onion
½ cup fresh coriander
1 tsp paprika
Juice of ½ a lime
1-2 chillies
Salt and pepper to taste

For the Baja Sauce:
½ cup plain coconut yogurt
1 tbsp sriracha sauce
1 tbsp Mayver’s Hulled Tahini
1 tsp lime juice

Method

1. Preheat oven to 180°C.
2. In a mixing bowl, combine soy sauce, nutritional yeast, maple syrup , chilli powder and paprika.
3. Toss and coat the tofu with the sauce.
4. Allow tofu to marinade for 5-10 mins before transferring onto a lined baking tray.
5. Bake for 10-15 mins (or until golden brown), remove from heat, and allow to cool slightly.
6. To prepare the pico de gallo, dice tomatoes and onion, and roughly chop the coriander.
7. Combine all ingredients and toss well in a mixing bowl.
8. Set aside in the refrigerator, ready for assembly.
9. To make the baja sauce, combine all ingredients and mix thoroughly.
10. Assemble your tacos with all ingredients
11. Serve generously with baja sauce and a squeeze of lime!

Thanks to the awesome @planted_jo for this delish recipe!!!