• 12 ounces Hodo Soy braised tofu
  • 2 tablespoons Oaktown Spice mole poblano spice
  • 1 tablespoon tomato paste
  • 4 scallions
  • 6 ounces jicama
  • 1 lime
  • 2 ounces French breakfast radishes
  • 2 ounces pickled jalapeños
  • 1 avocado
  • Small bunch cilantro 6 corn tortillas
  • ¼ cup sour cream
  • Mi Rancho Organic Corn Tortillas


Cook the tofu
In a mixing bowl, crumble the tofu into small pieces. Season with the mole spice and salt to taste. In a 12-inch frying pan over medium heat, warm 2 teaspoons oil until hot but not smoking. Add the tofu and cook until starting to brown, about 5 minutes. Add 1 cup water to the pan along with the tomato paste and continue cooking, stirring occasionally until most of the water has evaporated, about 10 minutes longer. While the tofu cooks, slice the scallions. When the tofu has finished cooking, remove from the heat and stir in the scallions.

Prep the vegetables; warm the tortillas
Peel the jicama and cut into strips. Squeeze half the lime over the jicama. Cut the other half of the lime into wedges. Cut the radishes lengthwise into strips. Halve the jalapeños. Peel and slice the avocado. Rinse, dry, and chop the cilantro. In a dry frying pan over medium heat, warm the Mi Rancho tortillas, about 3 minutes on each side.

Spoon the tofu on to the tortillas and serve with the jicama, radishes, avocado, jalapeños, and sour cream.

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