Wrap the tofu in a clean towel and press to remove excess moisture. Once pressed, crumble into small, uneven pieces.

Heat the olive oil in a large skillet over medium-high heat. After 90 seconds when the oil is hot, add the crumbled tofu and spread it into an even layer. Cook over medium heat for 8–10 minutes, stirring occasionally, using a thin metal spatula to scrape any buildup off the bottom of the pan as you go, until lightly browned and slightly crisp in some spots.

In a separate bowl, whisk together the tomato paste, Mexican chili powder, garlic powder, nutritional yeast, minced chipotle peppers in adobo sauce, tamari, and water.

Pour the seasoning mixture into the skillet with the tofu. Stir thoroughly to coat all bits evenly. Cook over medium heat for 3-4 minutes, stirring regularly, until the liquid reduces and the tofu reaches a meaty reddish brown color. Remove from heat and set aside to cool.

To prepare the dressing, combine the avocado, garlic, vegan sour cream, lime juice, lime zest, chopped cilantro, olive oil, and salt in a blender or food processor. Blend until smooth. Taste and adjust salt to taste.

In a large bowl, combine the chopped romaine lettuce, baby arugula, diced cucumber, diced tomato, and black beans. Toss to distribute evenly.

Add the tofu taco meat to the salad. Drizzle with the avocado lime dressing and toss gently to coat.

Divide into serving bowls and top with guacamole, vegan sour cream, thinly sliced red onion, radish slices, tortilla strips or chips, and jalapeño slices.