INGREDIENTS
1
Avocado, pitted and sliced
1 cup
Carrot
1 15 ounce can
Chickpeas
1/4 cup
Cilantro, fresh
3 cups
Green cabbage
1/2 cup
Green onion
1/2 cup
Poblano pepper
1/2 cup
Red onion
7 oz
Tofu, extra-firm
2 1/2 tsp
Agave nectar
1 tbsp
Dijon mustard
4 tsp
Lemon juice
2 tbsp
Lime juice
1 tbsp
Sriracha
1/2 tsp
Tahini
1/4 cup
Tofu cashew mayonnaise
1/2 tsp
Ancho chili powder
3/4 tsp
Sea salt
1/4 tsp
Xanthan gum
2 tbsp
Apple cider vinegar
1 1/2 tsp
White vinegar
1/4 cup
Cashews, raw
6
Corn or flour tortillas
2 tbsp
Water