Crispy Crumbed Tofu Tacos and Spiced Fries

Meanwhile, halve the lime. Halve, peel and thinly slice the red onion.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board and cut into 1cm chunks. Quarter the baby plum tomatoes.

In a small bowl, add the red onion, the juice from half the lime, the sugar for the pickle (see pantry for amount) and a pinch of salt. Mix together and set aside.

In a medium bowl, combine the avocado, tomatoes, a drizzle of olive oil and a squeeze of lime. Season with salt and pepper, then set aside.

Drain the tofu and cut into slices (3 per person), then cut each slice in half again. Pat dry with kitchen paper and sprinkle over the remaining Central American style spice mix, pressing it in so it sticks. Season with salt and pepper. 

Crack the egg (see pantry for amount) into another medium bowl and whisk.

Put the panko breadcrumbs into another medium bowl and season with the salt for the Breadcrumbs (see pantry for amount) and pepper.

Dip the tofu into the egg, then the breadcrumbs, ensuring it's completely coated. Shake off the excess and transfer to a clean plate.

Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the tofu fries properly - heat for 2-3 mins before you add the tofu.

Once the oil is hot, carefully lay the tofu into the pan, reduce the heat to medium-high and fry until golden-brown, 4-6 mins each side. Adjust the heat if necessary. TIP: Fry in batches if needed, adding more oil to the pan if it's looking dry.

Transfer the tofu to a plate lined with kitchen paper.

While the tofu fries, trim the lettuce, halve lengthways, then thinly slice. 

In a small bowl, combine the chipotle (use less if you'd prefer things milder) and soured cream. 

When the wedges have a few mins left, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.