Slice the tofu lengthwise, then julienne. Add soy sauce, olive oil, grated garlic and ginger in a dish and marinate the tofu for about 20 minutes.
Finely chop the red cabbage, coarsely crush the cashews, and thinly slice the pepper. Crush the avocado with a fork until mashed, and add a tablespoon of olive oil, a tablespoon of lime juice, salt and pepper.
Prepare the salsa by cutting the cherry tomatoes in half. In a bowl, stir together the olive oil, lime juice, salt and pepper. Add the tomatoes and cilantro.
Fry the marinated tofu in a pan for 8 to 10 minutes along with the julienned red pepper. Heat the tortillas for 1 to 2 minutes in a medium heat pan. Add one tablespoon of avocado, add the tofu and pepper, red cabbage, salsa and top each taco with crushed cashews.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.