Chop the tofu into 3cm chunks. Mix 250 ml boiling water and 1 tsp salt in a bowl and add the tofu to soak. After 15 minutes of soaking remove the tofu and allow it to dry, preferably with a hair dryer. The dryer the tofu the better.
Mix 1/4 tsp of salt with the plain flour and the smoked paprika. Drizzle the honey over the tofu then coat the tofu with the flour.
Finely chop the gen lettuce, the spring onion (thinly into discs), the tomato into 1 cm cubes, grate the cheddar and chop the coriander.
Heat 1 tbsp oil in a non stick pan on a medium heat. Once hot gently add the tofu and cook until each side is golden brown. Wait until one side is browned off then turn to stop them sticking.
Heat the tortillas in a microwave for 10 seconds.
Grate the lime zest into the sour cream with a pinch of salt.
Stack all the ingredients on the tortillas and drizzle over the lime juice.
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