Tacos with Baked Tofu, Avocado, and Mango

This whole feast on the left, complete with homemade tortillas, took me 20 minutes to make. Easy peasy! Of course, we benefit from the fact that Casa Lucaz #3, our local grocery store, keeps fresh masa bags for purchase near the counter. Here are the instructions, for two people:

First, make the tofu (the most time-consuming task.) Heat up the oven to about 420 degrees. Cut up 150g tofu into little cubes. In a shallow dish, mix:

Ingredients:

1 tsp onion powder
1 tsp garlic powder
2 tbsp soy sauce
1.5 tsp liquid smoke
1 heaping tbsp nutritional yeast

Then, add tofu cubes to the dish and toss around until coated. Place cubes on silpat mat on baking sheet in a single layer and forget about the tofu for 20 minutes.

Then, make the salad: lettuce, avocado, mango and cilantro, with plenty of lime juice.

Then make the tortillas: I used masa and a tortilla press. I’m especially fond of making tiny tortillas, 3-4 inches in diameter, because they look cute. Wrap both sides of the tortilla press with saran wrap or parchment paper and place a small amount (the size of a ping-pong ball or less) on the bottom side, closer to the back hinge. Then, carefully close the press and use the handle to press. Gingerly peel the tortilla of the paper/saran wrap and place on a hot, dry griddle. After 1 minute, flip over to other side; after 1 more minute, tortillas are ready.