Tofu Tacos with Cashew Salsa
From Bon Appetit Executive Chef Mary Nolan
1 (14-15 oz.) package extra-firm tofu
1 (14.5 oz) can diced tomatoes, preferably fire-roasted, drained
½ cup salted cashews
1 chipotle pepper, plus 1 tsp. reserved adobe sauce (from 1 can chipotle in adobo), divided
3 tsp. fresh lime juice, divided, plus more
1 tsp. The Spice Hunter Mexican Seasoning Blend, divided
½ cup Duke’s Mayonnaise
½ tsp. honey or agave syrup
2 cups shredded cabbage or slaw mix
2 Tbsp. red wine vinegar
½ tsp. smoked paprika
Freshly ground black pepper
2 Tbsp. canola oil
8 (6-inch) corn or flour tortillas, warmed
1 avocado, thinly sliced
3 radishes, thinly sliced
Cut tofu block lengthwise into 1×1-inch thick strips. Transfer to a paper towel-lined plate and top with more paper towels. Weight with another plate, allowing moisture to soak into paper towels, 15 minutes.
Meanwhile, add drained tomatoes, cashews, chipotle pepper, 2 teaspoons of lime juice, ½ teaspoon of the Mexican seasoning blend, and ¼ teaspoon of salt to a food processor and pulse until somewhat smooth, but cashews are still visible. Check seasoning and add more salt or lime juice if necessary.
Mix Duke’s Mayonnaise, adobo sauce, honey, remaining 1 teaspoon of lime juice, remaining ½ teaspoon of the Mexican seasoning blend, and ¼ teaspoon of salt in a small bowl until combined. Refrigerate until ready to assemble tacos.
Mix cabbage with vinegar and season with salt and pepper. Season tofu with paprika, salt, and pepper on all sides. Heat oil in a large skillet over medium-high heat. Sear tofu, rotating so that all sides are golden brown, about 5 minutes.
To assemble tacos, take a warmed tortilla and spread with 1 tablespoon of mayonnaise mixture down the middle. Top with seared tofu, a few spoonfuls of slaw, some cashew salsa, sliced avocado, and radish. Repeat with remaining tortillas.