ingredients
1 block extra firm tofu, dried & cut into slices
4 cloves garlic, minced
1 Fresno chili, de-seeded, chopped
1 bunch cilantro stems, chopped
1 lime, juiced
1 tbsp cumin
1 tbsp smoked paprika
1/2 tbsp chili powder
1/2 tsp salt
olive oil
other taco ingredients
1 tomato, diced
2 green onions, thinly sliced
1 small bunch cilantro leaves
1/4 cup vegan mayo
1 tbsp chipotles in adobo
4 avocados, sliced in half, pitted, then cut into 4 slices per side
olive oil
lime juice
corn tortillas, grilled on both sides
pickled watermelon rind
6 small pieces watermelon rind, outer skin removed, then diced
1 tsp coriander seed
1 tsp caraway seed
1 tsp black peppercorns
1/2 tsp red pepper flake
1/4 cup white vinegar
1/2 tsp sugar
1 tsp salt
1.5 cups water
prep
Place sliced tofu in a storage container. Add remaining tofu ingredients to mortar or blender and mix well. Spread over tofu and set aside for a couple hours.
Add all pickled watermelon rind ingredients to a jar and seal with a lid.
Mix vegan mayo with chipotle chilies. Add olive oil and lime juice to avocado slices and cover with plastic wrap.
Grill tofu slices over high heat for 4-5 mins per side. Remove and chop into small pieces. Grill avocado for 2-3 mins on each side.
Add tofu, avocado, watermelon rind, scallion, tomato, chipotle crema, and cilantro to corn tortillas.
