In a large saute pan, add the coconut oil and heat until shimmering. Add the onion and bell pepper. Saute for about five minutes on medium low or until soft. Add the cumin, chili powder, paprika, masa flour, and sea salt all at once, then add the adobo sauce. Stir for about 2 minutes until fragrant and the seasonings are incorporated around the veggies. Stir in the tomatoes, vegetable broth and tofu, then turn the heat to low and place a lid on the pan. Simmer for 10 minutes. Place mixture in a food processor and pulse 8-9 times, making sure the tofu is still somewhat chunky, but ground down. Place back in the pan, put a lid on it to keep it warm (off the heat).
The crema can be stored in the refrigerator for up to five days or frozen for up to a month. If freezing, thaw in the refrigerator overnight and whisk or reblend to create a smooth texture.
In a medium bowl, mix the red and green cabbage, jalapeño, cilantro, lime juice and sea salt. Set aside or rest in the refrigerator until ready for service.
Store the leftover tofu in the fridge in a lidded container for up to three days or the freezer for up to a month.
Serve with Charred Jalapeño-Lime Guacamole
*If sprouted tofu is unavailable use extra firm or firm. The firmer, the better. I can't emphasize this enough: Freeze your tofu when you bring it home from the store. Thaw it in the refrigerator overnight, then press out the water. Something magical happens in the freezer. Since tofu is packaged in water, we need press the water out of it to make room for flavor! To press thawed tofu, use a tea towel and place it under and on top of the tofu. Set it on a plate. Place something heavy on top, like a cutting board, another plate or a not-so-full box of wine to press the water out. We don't want it too heavy or it will squash the tofu. Move the tea towel a few times to a dryer area of the towel so it can absorb more water. Press for about 20-30 minutes, up to an hour if you have time.
**Masa harina is one of my pantry staples. It's fabulous in many Mexican inspired dishes and you can DIY corn tortillas with it too. My favorite place to use it is in these tacos, fritters and to thicken chili. It imparts a mellow corn and slightly sweet flavor.
For leftovers, store taco filling in lidded containers or freezer bags for up to one month in the freezer. Thaw in the refrigerator overnight, then reheat.