Crispy Tofu Tacos and Chopped Salsa Salad
[Vegan]

For the Tacos:

• 200g (7 oz) firm or extra firm tofu, cut into 1cm (1/2 inch) dice
• 1/2 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 2 tablespoons cornflour
• 2 tomatoes, roughly chopped
• 1/3 cucumber, deseeded and finely diced
• 1/2 small red onion, finely diced
• 1 little gem lettuce, roughly chopped
• 2 tablespoons finely chopped pickled jalapeños, or 1 chopped fresh chili
• A small handful of fresh cilantro, finely chopped
• 1/2 tablespoon extra virgin olive oil (optional)
• 4 corn or wholemeal tortillas (15cm/6-inch diameter), or homemade flatbreads
• Sea salt and freshly ground black pepper
• Hot chili sauce, to serve (optional)

For the Dressing: 

• 1 large avocado, stoned and peeled
• 1/2 garlic clove, finely chopped
• Juice of 1 lime