• Press tofu for 20 – 30 minutes, then cut into 1-inch cubes.
• Prepare marinade while tofu is pressing.
• Squeeze limes and add juice to a shallow, lidded dish.
• Whisk in agave, olive oil, Dijon mustard, and chili lime seasoning. Press garlic cloves over the dish and whisk again.
• Add cubed tofu to marinade and chill for 2-3 hours or overnight.

Mango Salsa

• Slice mango and cut into bite-size cubes.
• Finely chop onion and bell pepper.
• Add 3 tablespoons of fresh cilantro and juice of one lime.
• Toss gently to combine.

Cook the Tofu

• In a medium skillet heat one tablespoon of olive oil.
• Sauté tofu until crispy, turning with a spatula to brown all sides.

Putting it all together

• Heat soft tortillas over medium low heat in skillet used to sauté tofu, one to two minutes on each side.
• Top tortillas with tofu, then mango salsa.
• Drizzle with vegan sour cream and garnish with sprigs of fresh cilantro.