Method:

1. Cut tofu into 1-inch cubes. Place in a bowl and mix in 225g Mexican Chilli Orange Paste. Marinate in the chiller for 30mins.

2. Heat a frying pan to medium heat. Add some vegetable oil and tofu. Stir fry for 4-5mins until tofu cubes are evenly seared; set aside.

3. For the crema, heat a saucepan to medium heat. Add black beans and 150g Mexican Chilli Orange Paste; mix well and cover with lid. Turn to low heat and simmer for 4-5mins, stirring occasonally. When beans are soft, remove from heat. Use a fork to mash until smooth and mix in the yoghurt.

4. Warm up the tortillas and assemble by spreading with black bean crema and topping with tofu, apple, pecans and mint. Serve 2 tacos per person.