Smashed Bean Caesar Tacos

Method

1. 1 Grate the tofu using the larger holes of a cheese grater into a bowl. Add the cannellini beans, spices, salt and pepper and use your hands or a potato masher to work the mixture together until most of the beans have broken down. The filling should feel moist and cohesive, holding together when pressed rather than crumbling. If it feels too dry at this stage, add 1 tbsp of olive oil and mix again. Set aside.
2. 2 Make the Caesar sauce by mixing all the sauce ingredients together in a bowl until smooth. Season with salt and pepper to taste. Set aside.
3. 3 Heat a drizzle of extra virgin olive oil in a pan over medium heat. Add the sourdough cubes in a single layer with a pinch of salt and pepper. Cook undisturbed for 1 minute, then toss and continue cooking for 3-4 minutes in total until golden and crisp. Set aside.
4. 4 Optionally, lightly brush one side of each tortilla with olive oil to help them crisp up further. Divide the filling between the 6 tortillas on the un-oiled side, spreading it in an even, thin layer across the entire surface and pressing it on firmly.
5. 5 Heat a griddle pan over medium heat with a drizzle of extra virgin olive oil. Once hot, place a tortilla filling-side down and cook for 3-4 minutes until golden and crisp, pressing down firmly with a spatula to maximise contact with the pan. Flip and cook for a further 2-3 minutes on the other side, being careful not to over-colour the tortilla. Repeat with the remaining tortillas.
6. 6 Leave the tacos to cool for a minute or two, then load one half of each with shredded lettuce, drizzle generously with the Caesar sauce and top with the croutons. Fold and serve immediately.