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1
Pat the tofu dry with a paper towel and then cut into 1/2-inch cubes.
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2
In a large bowl, combine the tofu cubes, garlic, sesame oil, soy sauce, orange juice and the juice of 2 limes.
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3
Give it a good stir, then cover with plastic wrap and let marinate in the refrigerator for at least 30 minutes or as long as overnight.
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4
Mix together the sour cream, sriracha and the juice of 1 lime in a small mixing bowl.
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5
Cover with plastic wrap and refrigerate until ready to serve.
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6
Heat the vegetable oil in a large saute pan over medium heat.
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7
Fry the tortillas in batches of two until lightly crispy but still tender on the inside, 1 to 2 minutes per side.
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8
Drain on a paper-towel-lined plate.
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9
Remove the tofu from the marinade and pat dry with paper towels.
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10
In the same pan the tortillas were cooked in, sear the tofu over medium-high heat until browned on all sides, 6 to 8 minutes.
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11
Remove to a paper-towel-lined plate.
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12
Add the cabbage to the pan and saute until wilted, 3 minutes.
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13
Add the spinach and saute until wilted, another 2 minutes.
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14
Season to taste with salt and pepper.
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15
Spread each tortilla with a spoonful of the sour cream mixture.
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16
Top with the spinach and cabbage and 4 or 5 crispy tofu cubes.
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17
Serve immediately.
