Preheat the oven to 400°F. Chop the lettuce. Peel and roughly chop the onion. Chop the tomato. Trim, deseed, and roughly chop the poblano. Peel the garlic. Add the garlic to a food processor and chop. Add the chopped onion, tomato, poblano, ¼ tsp salt, and a pinch of pepper. Pulse until well combined, but not puréed, about 10 to 12 pulses.

Drain the tofu and pat dry with paper towels. Hand tear the tofu into bite-sized pieces. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the tofu and sprinkle with taco seasoning. Cook, stirring occasionally, until crispy in places, about 5 to 7 minutes.

Add the sofritas to the skillet with the tofu and cook, stirring occasionally, until the vegetables begin to brown in places, about 3 to 4 minutes. Taste and season with salt as necessary.

Zest and halve the lime. In a medium bowl, combine the lime zest, juice from just half the lime, Cashewgurt, Vegenaise, and a pinch of salt. Stir the lime crema well.

Brush both sides of the corn tortillas with 1 tsp vegetable oil each, and lay them on a baking sheet. Toast in oven until lightly browned and crisp, about 5 to 6 minutes, flipping halfway. Halve the avocado and remove the pit. Slice the flesh, lay it onto the cutting board and drizzle with the remaining lime juice and a pinch of salt.

Sprinkle the crispy tortillas with salt and divide between plates. Top with tofu sofritas, chopped lettuce, and sliced avocado. Drizzle with lime crema. Enjoy!