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Preheat the oven to 350F (180C). Slice the tofu into about 1/2" - 1" (1.3 - 2.5 cm) cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes or until slightly golden and dryer to the touch. Baking dries the tofu out.
In a large saute pan, add the oil and heat until shimmering. Add the onion and bell pepper. Saute for about five minutes on medium heat or until soft, a little charring is good! Add the cumin, chili powder, paprika, masa flour, and sea salt all at once, then add the adobo sauce. Stir for about 2 minutes until fragrant and the seasonings are incorporated around the veggies. Stir in the tomatoes, vegetable broth and tofu, then turn the heat to low and place a lid on the pan. Simmer for 10 minutes. Place mixture in a food processor and pulse 8-9 times, making sure the tofu is still somewhat chunky, but ground down. Place back in the pan, give it a little squeeze of lime and taste for salt adjustment. Put a lid on it to keep it warm (off the heat).
In a medium bowl, mix the red and green cabbage, jalapeño, cilantro, lime juice and sea salt. Set in the refrigerator until ready to top tacos.
Warm tortillas: I like to warm my tortillas on a low open flame on the stove top turning with tongs a few times to lightly char the tortillas. OR place the tortillas in a hot cast iron skillet for about 30 seconds to one minute, flipping once. To hold them warm, place the tortillas in foil and into a warmed oven on low heat.
On the warm tortilla, spoon a good smear of pepita crema, guacamole or sour cream down the center of the tortilla. Spoon the tofu evenly over the top, then add the slaw and any other condiments you prefer.
Store the leftover tofu taco filling in the fridge in a lidded container for up to three days or the freezer for up to a month. Thaw in the refrigerator overnight, then gently rewarm on the stovetop.