Potato and Kimchi Totcos

Ingredients

• 1 each (14 ounce or 397g) Silken Tofu
• ½ cup (72g) Nutritional Yeast
• 2 tablespoons Sriracha Sauce
• 2 each (10g) Garlic Cloves
• 2 tablespoons (30ml) Fresh Lemon Juice
• 2 teaspoons (6g) Sea Salt
• 1 teaspoon (3g) Onion Powder
• 2 each (566g) Avocado, pitted
• 7 ounces (198g) Silken Tofu
• 1 tablespoon (15ml) Lime Juice
• 1 each (5mg) Garlic Clove
• 1 teaspoon (3g) Sea Salt
• ½ cup (32g) Cilantro
• 2.2 pounds (1kg) Tater Drums or Tater Barrels
• As Needed Vegetable Oil for Frying
• 2 tablespoons (18g) Sea Salt
• As Needed Olive Oil
• 48 each 6-inch Yellow Corn Tortillas
• 2-1/4 cups (470g) Korean Cabbage Kimchi, sliced
• 1-1/2 cups (150g) Green Onions, sliced
• ¼ cup (35g) White and Black Sesame Seeds, toasted
• As Needed Cilantro Sprigs