• 6Taco shells or Tortillas
• 1Onion (diced)
• 3Garlic cloves (minced)
• 1tbspCumin
• 1tbspPaprika
• 1tspChilli powder
• 350gTofu (Ideally frozen & thawed)
• 1Red pepper
• 0.25cupKetchup
• 2tbspSoy sauce
• 2tbspHot sauce
• 1Avocado (sliced)
• 1Coriander (bunch)
• 0.5Red onion (very finely chopped)
• 4Large tomatoes (very finely chopped)
• 1tbspJalapeno (very finely chopped)
• 1Lime (juiced)

Instructions

1. 1

   Heat the oil in large skillet over medium-high heat. Add onion and cook it until soft and translucent, stirring occasionally, about 5 minutes.

2. 2

   Stir in the garlic, cumin, paprika, chilli powder, and black pepper. Cook everything together for about 1 minute, until the mixture becomes very fragrant.

3. 3

   Crumble the tofu into the skillet, keeping it as chunky as you like. Stir to coat the tofu in spices. Cook everything for about 2 minutes, or until the tofu begins to brown. Be careful, as tofu that's been frozen tends to burn quicker.

4. 4

   Stir in the bell pepper and cook it with the tofu for about 2 minutes, until it just begins to become tender.

5. 5

   Stir in the tomato sauce, soy sauce, and hot sauce.

6. 6

   Continue to cook the mixture, stirring occasionally, just until everything is well mixed and the liquid dries up just a bit, about 2 minutes, adding a bit of water to the skillet if it dries too much.

7. 7

   Take the skillet off of the burner and season the mixture with salt to taste. Adjust any other seasonings to your liking.

8. 8

   Make the Pico De Gallo bu mixing together the finely chopped red onion, tomatoes, lime juice, corianders and jalapeño. Season with salt and pepper

9. 9

   Serve tacos with avocado, pico de gallo and coriander leaves and any other toppings of choice