Step 1

First, press your tofu. Drain all the water from the package, and use a tofu press to squeeze the water out. If you don't have a tofu press, you can wrap the tofu in a few paper towels, place between two plates, and top with a heavy object (I just stack on some cookbooks!). Drain until tofu is firm and does not leach water when squeezed.

Step 2

While tofu drains, prepare the cashews. Place the cashews in a small pot, and cover with water. Simmer for 15 minutes, then leave in the hot water to soak until needed.

Step 3

Cut the tofu into 1" cubes, and toss with the cornstarch.

Step 4

Heat the vegetable oil in a medium pot until it shimmers. Add in the tofu cubes a few at a time, and fry until golden brown and crisp. Place on a paper towel to drain. When cool enough to handle, chop into tiny pieces.

Step 5

In a blender, combine the bell pepper, tomatoes, jalapeño, onion, and garlic for the sofritas, and blend until smooth. Add in the seasonings.

Step 6

In a medium nonstick pot, pour in the blended mixture and the tofu pieces. Heat on to medium-low, and simmer until vegetables have cooked through and sauce has reduced a bit. Add more seasoning if needed.

Step 7

When ready to serve, prepare the cashew cream. In a blender, combine the drained cashews, jalapeño, cilantro, lime juice, and seasonings. Add cashew milk as needed to make a smooth cream (you may not use it all).

Step 8

Now, you are ready to assemble! Fill a tortilla with some sofritas, and top with your desired goodies: corn, beans, salsa, and of course the cashew cream. Enjoy!