• Drain the tofu and remove excess water by pressing between two flat plates. Add to a large nonstick skillet with the olive oil or canola oil. Heat the pan to medium-high or high heat. Roughly crumble the tofu with a spatula to break it into small pieces.
• While the skillet is heating, combine the chipotle peppers, adobo sauce, tomato, garlic, honey or agave, salt, cumin, and chili powder in a small blender or food processor. Pulse until a smooth paste begins to form. Set the sauce aside.
• As the tofu cooks, keep stirring or flipping to a minimum to allow for browning. Cook uncovered to allow steam to escape the skillet. After 10-12 minutes, add the sauce, black beans, and corn. Stir to combine, then allow to cook for 5 minutes more to blend the flavors. Remove from heat.
• Add the cabbage, carrots, cilantro, and green onions to a large mixing bowl. Add the lime juice, olive oil, salt, crushed red pepper, and honey or agave and mix well to combine.

FOR TACOS

• Heat flour or corn tortillas before serving if desired. Spoon the sofritas mixture into each tortilla, then top with the sweet cilantro slaw. Add additional garnishes such as avocado, pico de gallo or salsa.

FOR TACO SALAD

• Allow the sofritas to cool slightly after cooking. Add 2 cups of leafy greens such a baby spinach, field greens, or arugula to a bowl. Spoon the sofritas mixture onto the top, along with the sweet cilantro slaw, sliced or diced avocado, or additional toppings of your choosing.