Tofu Tacos With Cashew Salsa

• 1 (14-15oz) package extra-firm tofu
• 1 (14.5oz) can diced tomatoes, preferably fire-roasted, drained
• 1/2 cup salted cashews, roasted
• 1 chipotle pepper, plus 1 teaspoon reserved adobe sauce (from 1 can chipotle in adobo), divided
• 3 teaspoons fresh lime juice, divided, plus more
• 1 teaspoon The Spice Hunter Mexican Seasoning Blend, divided
• 1/2 cup mayonnaise
• 1/2 teaspoon honey or agave syrup
• 2 cups shredded cabbage or slaw mix
• 2 tablespoons red wine vinegar
• 1/2 teaspoon smoked paprika
• kosher salt
• freshly ground black pepper
• 2 tablespoons canola oil
• 8 (6-inch) corn or flour tortilla, warmed
• 1 avocado, thinly sliced
• 3 radishes, thinly sliced

1. Cut tofu block lengthwise into 1x1-inch thick strips. Transfer to a paper towel-lined plate and top with more paper towels. Weight with another plate, allowing moisture to soak into paper towels, 15 minutes.
2. Meanwhile, add drained tomatoes, cashews, chipotle pepper, 2 teaspoons lime juice, 1/2 teaspoon The Spice Hunter Mexican Seasoning Blend, and 1/4 teaspoon salt to a food processor and pulse until somewhat smooth, but cashews are still visible. Check seasoning and add more salt or lime juice if necessary.
3. Mix mayonnaise, adobo sauce, honey, remaining 1 teaspoon lime juice, remaining 1/2 teaspoon The Spice Hunter Mexican Seasoning Blend, and a 1/4 teaspoon salt in a small bowl until combined. Refrigerate until ready to assemble tacos.
4. Mix cabbage with vinegar and season with salt and pepper. Season tofu with paprika, salt, and pepper on all sides. Heat oil in a large skill over medium-high heat. Sear tofu, rotating so that all sides are golden brown, about 5 minutes.
5. To assemble tacos, take a warmed tortillas and spread with 1 tablespoon of the mayonnaise mixtures down the middle. Top with seared tofu, a few spoonfuls of slaw, some cashew salsa and top with sliced avocado and radish. Repeat with re-maining tortillas.

tomatoes, cashews, pepper, lime juice, the spice hunter, mayonnaise, honey, cabbage, red wine vinegar, paprika, kosher salt, freshly ground black pepper, canola oil, corn, avocado, radishes

Taken from www.epicurious.com/recipes/food/views/tofu-tacos-with-cashew-salsa (may not work)