Beefless Vegan Tacos

Combine drained, crumbled and patted dry tofu, soy sauce( or tamari), chili powder, garlic powder and onion powder in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the tofu mixture and cook, stirring occasionally, until nicely browned, 8 to 10 minutes.

Meanwhile, mash ripe avocado, mayonnaise, lime juice and salt in a small bowl until smooth.

Serve the taco 'meat' with the avocado crema, salsa (or pico de gallo) and shredded lettuce in tortillas. Serve topped with pickled radishes, if desired.