Preparation

1. Heat oven to 400 F. Line baking sheet with parchment paper and spray with a light coating of olive oil spray.
2. Cut tofu into 4 1/2-inch thick slices. Place the sliced tofu onto a plate lined with a few layers of paper towels, then cover the tofu with another few layers of paper towels. Cover with another 2 plates to press the tofu and leave in the refrigerator for at least 1 hour to help remove some of the excess moisture.
3. In a medium bowl, stir together the cumin, chipotle chili powder, garlic, lime juice, tamari and olive oil. Remove the tofu from the refrigerator and cut each of the 4 pieces into 8 smaller squares. Add the tofu squares to the bowl and toss gently to coat. Set aside while preparing the vegetables.
4. Cut the onion in half, remove the skin, and cut into thin slices lengthwise and put into medium bowl. Cut the peppers into thin strips and add to the bowl with the onions. Drizzle with the other tablespoon of olive oil and season as desired with salt and pepper. Toss to combine. Spread onto one side of the prepared baking sheet.
5. In a strainer, drain the tofu to remove excess marinade. Spread the tofu on a plate in a single layer and dust with the corn starch - tossing to coat thoroughly. Place the tofu pieces in a single layer on the other side of the prepared baking sheet. Spray the tofu lightly with olive oil spray.
6. Bake for 15 minutes, then turn tofu pieces over and toss the onion/pepper mixture. Bake an additional 8-10 minutes or until tofu is crispy and onion/pepper mixture is tender.
7. Warm taco shells for a few minutes in the oven - then assemble tacos. Put a layer of the onion/pepper mixture in the bottom of the taco shell, then 4 pieces of the crispy tofu. Top with a tablespoon of salsa, 1/8 of the chopped avocado and diced tomatoes. Top with some shredded lettuce and serve with a wedge of lime.