Step 1

Firmly squeeze tofu to expel as much excess water as possible. Alternatively, freeze tofu overnight and allow it to thaw; the freezing process helps to push out a lot of moisture. Cut into 1-inch cubes.

Step 2

Heat oil in a large nonstick skillet over medium-high. Add tofu, season with salt, and cook, occasionally tossing, until golden brown and crisp around the edges, 5–7 minutes. Add garlic and sauté, occasionally tossing, until tofu pieces begin to crisp (roughly 2-3 minutes).

Step 3

Switching to a medium flame, Add paprika, ground coriander, cumin, and fennel. Cooking right until spices darken in colour (for about 20 seconds). Add tomato paste, stirring with a rubber spatula, until the paste slightly darkens in colour (for about 1 minute). Add 1 cup of water. Bring to a simmer and cook, uncovered and occasionally stirring, until sauce thickens, for 5–7 minutes. Season with salt. Switch the heat off and add cheese before covering it with a lid and letting it melt.

Step 4

Roughly dice tomatoes, onions, and garlic before coating in oil and broiling for 10 minutes at 150°C, ensuring colour develops and doesn't burn. Add broiled vegetables to a blender with some coriander and blitz until smooth in consistency. Season salsa with salt and sugar.

Step 5

Heat tortillas directly over a low flame (if using a gas stove) for 20 seconds on each side.  Serve with sliced red cabbage, thinly sliced radish, smashed avocado, salsa, and coriander.

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