¼-1/2cupcoconut milk(or non dairy milk of choice or water), to thin
tortillas of choice
raw sweet corn
extra lime juice
Preheat oven to 400 degrees F.
Mix the coconut aminos, liquid smoke, smoked paprika, cumin and oregano in a plastic ziploc bag. Add the pressed, cubed tofu and mix until thoroughly covered. Place the closed bag in the refrigerator for at least 30 minutes.
Place the marinated tofu on a parchment lined baking sheet and bake for 15 minutes. Flip tofu cubes over and bake another 10-15 minutes until firm.
While the tofu is baking, make the Creamy Cilantro Sauce - place all ingredients into the food processor and purée until smooth. Start w/ ¼ cup of the coconut milk and add more to thin if needed.
To serve, place the chopped spinach on a tortilla, then the baked tofu cubes, then the toppings of your choice.
To press tofu, line a plate with paper towels (or a clean kitchen towel) and place the drained block of tofu on top. Cover the tofu with more towels, another plate and weigh it down with whatever you have (I use bags of dried beans/grains). Press for about 20 minutes.
*I prefer coconut aminos to soy sauce or tamari because it's less salty, but feel free to use your favorite. No need to run out to buy coconut aminos if it's not a product you regularly use.The 50 minute prep time includes the pressing and marinating of the tofu. Almost all of that time if hand off.