Glazed Tofu Tacos and Chips

Meanwhile, remove the pineapple from the tin, reserving the juice. Chop the pineapple into 1cm chunks.

Trim and thinly slice the spring onion. Cut the lime into wedges.

In a small bowl, combine the pineapple, spring onion, half the chipotle, a drizzle of olive oil, a squeeze of lime juice, and some salt and pepper. Set your pineapple salsa aside.

Drain the tofu and cut into 2cm cubes. Pat dry with kitchen paper.

In a medium bowl, combine the cornflour, smoked paprika and salt (see pantry for amount). Toss the tofu in the cornflour until completely coated. 

Heat the oil for cooking (see pantry for amount) in a large frying pan on high heat. 

Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.

Meanwhile, in a small bowl, combine the remaining chipotle and soured cream.

Once the tofu is crispy, transfer it to a plate lined with kitchen paper. 

Wipe out the (now empty) frying pan and put on medium-high heat. Add the reserved pineapple juice and simmer until reduced by half, 1-2 mins. 

Return the fried tofu to the pan and toss to coat until glazed. 

Pop the tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.