Remove tofu from package and pat dry with paper towel to remove some of the moisture. Wrap it in paper towels, tea towel or cheesecloth. Place it on a pan with a heavy plate or book on top. Let it sit for 20 minutes. This step works to squeeze more water from the tofu. Cut the tofu into ¼ – ½ inch cubes.
When the tofu is ready, combine the Sriracha, honey and lime juice in a bowl, add tofu and gently toss the tofu in the mixture.
In a shallow bowl or pie plate, combine the cornmeal, chili powder, cumin, garlic powder, smoked paprika and nutritional yeast salt and pepper.
Toss the tofu in this dry mixture until well-coated.
Heat 1 tablespoon of oil in a large frying pan over medium-high heat. When heated, add ½ of tofu and cook on each side until light brown. Remove from heat and place on a lightly sprayed sheet pan. Heat remaining 1 tablespoon of oil and repeat cooking the second half of tofu.
When all the tofu is on the sheet pan place pan in oven and cook tofu for about 20 minutes or until crisp. Move the tofu around on the pan halfway through the cooking time.
Cilantro Yogurt Sauce
Combine yogurt, ¼ cup cilantro, green onion and 1 tablespoon lime juice and blend until smooth. I prefer to do this in a food processor or blender so the consistency is nice and smooth. Salt as needed.
Fresh Avocado Tomato Salsa
Finely chop tomatoes, avocado, 2 T cilantro, red onion and jalapeno. Mix together. Add salt as needed.
Wrap corn tortillas in foil and heat just until warm.
Top tortillas with crispy tofu, avocado tomato salsa, yogurt sauce, Garnish with lime wedge.
Tips for BEST results:For crispier and firmer tofu, use extra firm tofu. Take the time to press the tofu. Most tofu is packed in water and pressing removes the water from the tofu allowing the marinade to fully flavor the tofu. If you choose not to press, the flavor may be somewhat diluted.Use fine cornmeal or instant polenta instead of a coarse ground cornmeal. The finer consistency mixes with the spices better and sticks to the tofu easier.Heat up the oil first before placing the tofu in the pan so your tofu crisps up perfectly. Test by sprinkling in some cornmeal if it sinks, it’s not ready, but if it sizzles then it’s ready for the tofu.Cut up the tofu into small pieces. Larger pieces won’t fit as well in the tortilla and may be more challenging to eat.