Combine the shredded tofu with the spices and liquids.

Mix with your hands until the consistancy is moist and can be molded into a ball.

Form the tofu mixture into 8 balls

Place in the refrigerator to hydrate and allow to firm up.

Spread the vegan ground beef onto the tortilla.

Heat a sauté pan with some olive oil until warm.

Place the taco meat side down onto the pan. Cook until brown.

Flip the taco over and place a slice of vegan cheese onto the taco.

Cover and add a bit of water to steam the cheese to melt.

Once the cheese is melted, garnish with pickles, shredded lettuce and special sauce.

Mix the cashew cream/mayo with relish, paprika, and mustard.

Mix to combine.