To dry out tofu, cover a plate with a paper towel and place the block on it. Put another towel and plate on top and let sit for 30 minutes. Drain and chop.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 block (about 200g) firm smoked tofu, cubed</li>
<li>1 cup cooked or canned pinto beans, drained and rinsed </li>
<li>1 cup cubed pineapple </li>
<li>1/2 cup finely diced red onion </li>
<li>1 small red bell pepper, chopped</li>
<li>1/3 cup chopped cilantro </li>
<li>1 tsp lime zest </li>
<li>1 large avocado </li>
<li>1/3 cup reduced-fat sour cream </li>
<li>1 garlic clove, minced </li>
<li> Juice of 1⁄2 lime </li>
<li>1/4 tsp cayenne powder </li>
<li>8 corn or whole-wheat tortillas </li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>In a large bowl, combine tofu, beans, pineapple, red onion, bell pepper, cilantro, and lime zest.</li>
<li>Place avocado, sour cream, garlic, lime juice, and cayenne powder in a blender and blend until smooth.</li>
<li>To serve, spread avocado cream on tortillas and top with tofu mixture.</li>
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