Red Curry Tofu Tacos

Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Peel and thinly slice the red onion. Peel and mince the garlic. Roughly chop the cilantro leaves and stems.

Open the can of coconut milk and carefully scoop the solid cream into a medium bowl. Zest and halve the lime, cut one half into wedges. Add 1 tsp lime zest and a pinch of salt to the medium bowl and stir the coconut crema to combine.

Place a large nonstick skillet over medium-low heat with the cashews. Cook, tossing occasionally, until the cashews are lightly browned and fragrant, about 2 to 3 minutes. Transfer the toasted cashews to a small bowl. Preheat the oven to 375°F for the tortillas.

Return the skillet to medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the cubed tofu and a pinch of salt and pepper. Cook, tossing occasionally, until crispy, about 4 to 6 minutes. Add the sliced onion and cook until softened and lightly browned, about 3 to 5 minutes. Add the minced garlic and cook until aromatic, about 1 minute.

Add the remaining coconut water and red curry paste to the skillet with the tofu. Toss to evenly coat, then cook until slightly thickened, about 3 to 4 minutes. Remove from the heat and add the juice from just half the lime. Taste and adjust seasoning with salt if necessary.

Wrap the whole wheat tortillas in foil and place them in the oven to warm, about 3 to 4 minutes. Lay the warm tortillas on plates and layer on the shredded green cabbage and red curry tofu. Top with coconut crema, toasted cashews, and chopped cilantro, serve with lime wedges. Cheers!