Drain tofu. Line a plate with paper towels. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture.

Add tofu, cornstarch, blackening seasoning, and 1/4 tsp. salt to a mixing bowl. Gently toss until coated.

Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Let oil heat, 1 minute.

After 1 minute, add bell peppers and tofu to hot pan and stir occasionally until peppers are tender and tofu is lightly golden, 6-8 minutes.

Don't rush cooking the tofu; it will need the complete cooking time for the correct texture.

Remove from burner. Season with a pinch of salt.

While filling cooks, continue recipe.

Halve lime. Cut one half into wedges and juice the other half.

Stem cilantro and tear leaves.

In another mixing bowl, combine cabbage, 1 Tbsp. lime juice, cilantro, and a pinch of salt and pepper. Set aside.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

If tortillas come folded, keep folded.

Plate dish as pictured on front of card, filling tortillas with slaw and filling and topping with a dollop of sour cream and guacamole. Squeeze lime wedges over to taste. Bon appétit!