Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Press the tofu block over the sink or wrap it in kitchen roll to squeeze out as much liquid as possible.

Crumble the tofu with your hands, place it in a bowl, and mix with the oil. Finely dice the chipotle chili and stir it together with the tomato purée, spices, cornstarch, agave syrup, and salt to form a thick marinade. Mix the tofu with the marinade.

Spread the marinated tofu onto a baking sheet lined with parchment paper and roast in the oven at 200°C (top and bottom heat) for 20 minutes, until the tofu is nice and crispy.

Meanwhile, wash the lettuce, spin it dry, and cut it into thin strips. Wash the parsley or cilantro, spin or pat it dry, and roughly chop it. Warm the tortillas according to the package instructions in the oven, a pan, or the microwave.

Spread sour cream/crème fraîche and lettuce in the center of the tortillas or taco shells. Distribute the tofu mince evenly among all the tacos and top with avocado, chopped cilantro/parsley, pickled onions, and cheese. Serve the tacos with lime wedges.