Chipotle Sofritas Filling:

• 1 tablespoon extra olive oil
• 1 small white or yellow onion, finely diced
• 3 cloves garlic, minced 
• 1 (16-ounce) package extra firm tofu, drained, pressed (learn how to press tofu here)
• 1 medium red bell pepper, finely diced
• ½ (14.5-ounce) can diced tomatoes with juice (about 1 cup total; may substitute with 1 cup chopped ripe tomatoes)
• 2 canned chipotle peppers in adobo sauce (reserving sauce), finely chopped
• 1 tablespoon adobo sauce reserved from canned chipotle peppers
• 1 teaspoon brown sugar (optional)
• 1 teaspoon oregano
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt (optional)

Mango Slaw:

• 4 cups coarsely shredded or thinly sliced red cabbage 
• 1 cup coarsely chopped cilantro
• ½ red onion, sliced
• 4 pink or red radishes, thinly sliced
• 1 small mango, peeled and chopped
• 2 limes, juiced
• 1 tablespoon extra virgin olive oil
• ½ teaspoon chili powder
• ½ teaspoon salt (optional)
• 2 tablespoons pumpkin seeds

Tortillas:

• 16 small corn tortillas, warmed

Toppings (optional):

• Sliced avocados
• Cashew cream (see recipe here)
• Shredded plant-based cheese
• Sliced green onions 
• Sliced tomatoes
• Sliced olives
• Fresh cilantro