Cilantro-Lime Tofu Tacos with Raspberry Drizzle

1.Begin by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15-20 minutes.

2.Once pressed, cut the tofu into small cubes.

3.In a large bowl, combine the olive oil, cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Add the cubed tofu and toss to coat evenly.

4.Heat a non-stick skillet over medium heat. Add the seasoned tofu and cook for about 8-10 minutes, stirring occasionally, until golden brown and slightly crispy.

5.Remove the skillet from heat and stir in the chopped cilantro and lime juice, mixing well to combine the flavors.

6.While the tofu is cooking, warm the corn tortillas in a separate skillet or microwave until pliable.

7.To assemble the tacos, place a generous amount of the cilantro-lime tofu on each tortilla. Top with shredded lettuce, diced tomatoes, and shredded cheese if using.

8.Drizzle the raspberry sauce over the top of the tacos for a sweet contrast to the savory tofu filling.

9.Serve immediately and enjoy your flavorful cilantro-lime tofu tacos with raspberry drizzle!