Baked tex-mex tofu tacos with asparagus salsa

Easy baked tex-mex tofu and fresh asparagus salsa wrapped in a tortilla for fresh and spring-y tacos. The asparagus salsa could also be served as a cerviche/tartare as a starter, while the tofu could also be used as a topping for salads or veggie bowls!

Asparagus Salsa :
the hard parts of about 10 asparagus (or 5 whole asparagus)
1/4 red onion (or 1 small shallot)
the leaves of 3 to 5 cilantro sprigs (according to taste)
1 tbsp lime juice
1/4 to 1/2 red pepper flake (according to taste)
1 pich salt

Maple Glazed Tex-Mex Tofu :
100g firm smoked tofu (or regular if you can’t find smoked)
2 tsp maple syrup (I like grade B)
4 tsp olive oil (or sunflower, grapeseed, or any neutral flavoured oil)
1 tsp each : ground cumin, red pepper flakes
1/2 tsp each : garlic powder, onion powder, ground coriander
1/4 tsp ground cinnamon
1 pinch salt

wheat or corn tortillas
your favourite toppings (greens, avocado, sour/cashew cream, grated cheese …)

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