SMASH BEAN & TOFU TACOS

1. Preheat your oven to 425F. Remove the tofu from the packaging and slice into 3 equal slabs lengthwise. Score the tofu criss-cross on both sides. In a small bowl, add 2 tbsp olive oil and the taco seasoning. Brush this mixture onto the tofu. Bake for 15 minutes, then flip and cook for another 10 minutes. Remove from oven and dice into bite-sized pieces.
2. In a food processor, combine the white beans (drained and rinsed), 1/2 small onion, 2 garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/4 cup water. Process until a paste forms; it doesn’t have to be fully smooth. Set aside.
3. In a small blender, add all the Jalapeño Ranch ingredients: 1/2 jalapeno, 1/4 cup fresh dill, 1/2 cup cashews, 1/2 cup mayo, 1 tsp salt, 1 tsp garlic powder, and 1/4 cup water (add more if needed for desired consistency). Blend until smooth. The result should be a bright green sauce.
4. For the avocado salad: in a bowl, combine the diced avocado, 1/4 finely diced onion, 1 sliced green onion, 2 tbsp diced fresh dill, and 1/2 tsp salt.
5. Get a large heavy pan over medium heat and add 1 tbsp of olive oil to warm.
6. Take one tortilla and smear on 1-2 tbsp of the white bean mixture. Place the tortilla bean side down in the pan and cook until a crust forms, roughly 2-5 minutes. Flip and warm on the other side. Remove and repeat until all tortillas are cooked.
7. To build your tacos, place the diced tofu on top of a cooked tortilla, then add the avocado salad, and drizzle on the jalapeño ranch. Garnish with fresh dill and pickled jalapenos as desired.