• Rinse and chop the produce accordingly. Line 1 baking tray and preheat your oven to 425˚F.
• Make the crispy quinoa (see below).
• Line up three bowls. In one bowl, add the chickpea flour, salt, pepper, and smoked paprika.
• In the other two bowls, add the plant milk to one, and crispy quinoa to the other.
• Dredge the tofu in the chickpea flour, then plant milk, and then, crispy quinoa.
• Then add the tofu to the baking tray. Bake for 30 minutes, flipping halfway.
• Meanwhile, make the crema. Add all of the ingredients to a blender, and pulse until smooth.
• Assemble the tacos. Add the black beans, tofu, avocado, shredded cabbage, cilantro, and lime

For the crispy quinoe (serves about 2 per cup)

• Cook the quinoa according to package instructions.
• Meanwhile, line 1 baking tray and pre-heat your oven to 350˚F.
• Once the quinoa is cooked, add it to the baking tray. Bake for 30 minutes, and stir every 10 minutes to avoid burning.
• Once finished, allow the quinoa to cool to room temperature before using.
• You can store this in the refrigerator in a glass container for up to a week.
• Enjoy!