1

Brush the poblano chile with 1 tbsp olive oil. Air fry at 400°F for 8 minutes. Set aside.

2

Pat the tofu dry. With hands, break the tofu into shreds. Combine with the cornstarch, 1 tbsp olive oil, and 1 tsp salt. Heat a large nonstick skillet on high. Add the tofu and cook until golden brown. Set aside.

3

Chop the garlic and finely chop the white onion. In another large skillet, heat 1 tbsp olive oil on medium. Add the onion and garlic. Cook until garlic is browned, stirring often. Add the tomato paste, chipotles, and adobo sauce. Squeeze juice from lemon and 1 lime into skillet, then stir in the maple syrup.

4

Transfer contents of skillet to a blender, along with the air fried poblano chile. Puree until smooth. Season with salt to taste.

5

In a medium skillet, combine the tofu and pureed sauce. Heat to a simmer on medium-high. Simmer 10 to 15 minutes.

6

Thinly slice the red onion, bell peppers, and mushrooms. In a large skillet, heat 1 tbsp olive oil. Add the vegetables and cook until tender. Season with salt to taste.

7

Fill the tortillas* with vegetable mixture and tofu mixture. Garnish with the sliced avocado and cilantro. Serve with the remaining lime, cut into wedges.

8

*To make Brad the Boxer's flour tortillas, in a large bowl, combine 1 tsp salt and 2/3 cup warm water. Stir in 2 cups all-purpose flour and 4 tbsp avocado oil. Knead 2 to 3 minutes. Cover and set aside for about 1 hour. Divide dough into 10 pieces. Working with 1 piece at a time, shape into disk and roll into thin circle with a rolling pin. Add 1 tbsp avocado oil to a small skillet and heat on medium-high. Cook each tortilla for about 1 minute per side.