1cupTomato sauce (mine was homemade and pretty liquid)200 g
Tortillas, avocado, corn, parsley, lime
For the radishes:
Cut your radishes in quarters (or slice them thinly), then add them to a bowl together with vinegar, water, sugar and a pinch of salt. Stir then set aside.
For the tofu:
Crumble the tofu with your hands, then quickly and lightly squeeze with your hands over a strainer. Put into a bowl and set aside.
Into a skillet, heat a couple tablespoons of oil then add garlic powder, chili powder or flakes, cumin, onion powder or flakes, paprika and oregano. Let cook at medium heat for about 30-60 seconds (pay attention not to burn the spices).
Add tofu crumbles and increase to medium-high heat. Let cook about one minute.
Add soy sauce and let absorb. Cook for about 5 minutes until it becomes golden brown and looks like ground meat. Do not stir it too often or it won't brown.
Then add tomato sauce and let cook for about 5 minutes or until reduced. My homemade sauce was pretty liquid, so I cooked it a bit longer.
Serve tofu on grilled tortillas, with some sliced avocado, radishes (remember to strain them), corn, parsley and a drop of lime.