• 14 oz extra-firm tofu, pressed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 8 corn tortillas
  • 1 avocado
  • 1/4 cup sour cream
  • 1/4 cup cilantro, chopped
  • 1 lime, juiced


Preheat oven to 400°F (200°C).
In a small bowl, mix together the chili powder, cumin, paprika, and salt.
Cut the tofu into small cubes and place in a single layer on a baking sheet. Sprinkle the spice mixture over the tofu and drizzle with olive oil. Bake for 20-25 minutes, flipping once, until tofu is crispy.
To make the avocado cream, combine the avocado, sour cream, cilantro, and lime juice in a blender or food processor. Blend until smooth.

To assemble the tacos, place a spoonful of spiced tofu on each tortilla, then top with avocado cream and additional cilantro if desired.