To dry out tofu, cover a plate with a paper towel and place the block on it. Put another towel and plate on top and let sit for 30 minutes. Drain and chop. 


  • 1 block (about 200g) firm smoked tofu, cubed
  • 1 cup cooked or canned pinto beans, drained and rinsed
  • 1 cup cubed pineapple
  • 1/2 cup finely diced red onion
  • 1 small red bell pepper, chopped
  • 1/3 cup chopped cilantro
  • 1 tsp lime zest
  • 1 large avocado
  • 1/3 cup reduced-fat sour cream
  • 1 garlic clove, minced
  • Juice of 1⁄2 lime
  • 1/4 tsp cayenne powder
  • 8 corn or whole-wheat tortillas


  1. In a large bowl, combine tofu, beans, pineapple, red onion, bell pepper, cilantro, and lime zest.
  2. Place avocado, sour cream, garlic, lime juice, and cayenne powder in a blender and blend until smooth.
  3. To serve, spread avocado cream on tortillas and top with tofu mixture.
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