• Before starting, wash and dry all produce. 
• Peel, then mince or grate garlic.
• Thinly slice green onions.

• To a medium bowl, add mayo, vinegar and 1 tsp (2 tsp) sugar. Season with salt and pepper, then whisk to combine.
• Add cabbage, carrots and half the green onions, then toss to combine.

• Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with salt and pepper.
• To a large bowl, add tofu, Enchilada Spice Blend and 1 tsp (2 tsp) sugar. Season with salt and pepper, then toss to coat.

• In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
• When hot, add tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over.
• Transfer to a plate and set aside.

• To a small bowl, add sour cream, 1/2 tbsp (1 tbsp) water and 1/2 tsp (1 tsp) garlic. (NOTE: Like things zesty? Add all of the garlic!) 
• Season with salt and pepper, then stir to combine.

• Just before serving, wrap tortillas in paper towels.
• Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas.)
• Divide tortillas between plates. Top with some coleslaw, then tofu. 
• Dollop garlic crema over top.
• Sprinkle remaining green onions over top.

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season and coat tofu the same way the recipe instructs you to season and coat shrimp.

Cook tofu for 6-7 min, turning occasionally, until crispy and browned all over. Follow the rest of the recipe as written.