Crispy Blackened Tofu Tacos - cooking recipe

Ingredients

1 (14 ounce) package extra firm tofu
2 tablespoons smoked paprika
1 tablespoon dried thyme
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne
1 teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons olive oil
10 small tortillas
2 cups Coleslaw
1/4 cup apple cider vinegar
salt
3 avocados
1 cup cilantro leaf
2 garlic cloves
3 limes, juice of

Preparation

Drain tofu and cut cube in half lengthwise. Then press both halves by placing between 2 weighted cookie sheets lined with paper towels. Allow to sit for at least 30 minutes so that excess moisture is drawn out. Replace paper towels with dry ones as they become soaked.
Next preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Dice tofu into 1\" cubes and transfer them to the baking sheet. Bake for 10 minutes each side until it is light golden brown. Set tofu aside to cool.
Combine cole slaw with vinegar and a sprinkle of salt. Set aside to marinate for 20-30 minutes.
Mix together the spices (paprika to cornstarch) in a medium bowl. Mix cooled tofu pieces with spices until evenly coated.
Warm olive oil in large skillet over medium heat. Saute the tofu about 5 minutes per side.
Make avocado crema by placing pitted avocados, lime juice, cilantro leaves and garlic cloves in food processor or blender and mixing until smooth.
Warm tortillas in microwave. Place tofu in each tortilla first, top with cole slaw and avocado crema.