Speedy Spiced Tofu Tacos

In a large bowl, combine the shredded red cabbage, 1/2 of the mango mayonnaise, a drizzle of olive oil and a pinch of salt and pepper. Squeeze over the juice from 1/2 of the lemon wedges and toss well. TIP: Add as much or as little lemon juice as you like depending on your taste preference. TIP: Squeeze the cabbage gently as you toss to break it down and make it softer to eat.

In a small bowl, mix the avocado and 1/2 of the long red chilli (if using). Add a drizzle of olive oil, squeeze over the juice from the remaining lemon wedges and mash together with a fork. TIP: Add as much or as little lemon juice as you like depending on your taste preference. Season to taste with a pinch of salt and pepper.

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the spicy tofu and cook for 2 minutes on each side, or until golden and heated through.

While the tofu is cooking, heat the mini tortillas on a plate in the microwave or in a sandwich press for 10 seconds, or until warmed through.