Preheat the oven to 350°F to heat tortillas. Peel and dice the red onion. Peel and thinly slice the garlic. Place a large skillet over medium-high heat with 2 tbsp vegetable oil. Add the diced onion and minced garlic and sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
Crumble the tofu
Drain the tofu and pat dry with paper towels. Crumble the tofu into the skillet with your hands and sprinkle with a pinch of salt. Cook, stirring and scraping the bottom of the skillet and adjusting the heat to medium as necessary, until the tofu is lightly browned and crisp in places, about 8 to 10 minutes.
Make the slaw
Thinly slice the radishes. Zest and halve the lime, cut half into wedges. Trim, deseed, and thinly slice the mini sweet peppers. Add the sliced peppers, cabbage slaw, juice from just half the lime, 2 tsp olive oil, and a pinch of salt and pepper to a large bowl. Toss sweet pepper slaw.
Season the tofu chorizo
Wrap the tortillas in foil and place them in the oven to warmed, about 5 to 6 minutes. Add just 3 tsp chorizo spice to the skillet with the tofu. Toss well to combine, and cook until fragrant, about 1 to 2 minutes.
Make the zesty aioli
Add 1 tsp lime zest, 1 tsp lime juice, Vegenaise, and as much of the remaining chorizo spice as you’d like to a small bowl and mix the zesty aioli well.
Halve the avocado and remove the pit. Dice the flesh. Fill the warm tortillas with the tofu chorizo, sweet pepper slaw, sliced radishes, and avocado. Drizzle with the zesty aioli. Serve with lime wedges and enjoy!