In high-speed blender, gently pulse all salad ingredients. Slowly increase speed until a smooth puree forms. Tip: Use tamper to scrape dressing down the sides to speed up process. If sauce is too thick, slowly add water until you reach desired consistency. Refrigerate.

Finely dice green peppers and cucumber. Transfer to large bowl.

Chiffonade napa cabbage into same bowl.

Pour green goddess dressing into bowl and toss to combine.

Pull tofu apart into uneven chunks. Transfer to bowl.

In large frying pan over medium-high heat, add 2 tablespoons olive oil.

Add tofu, spreading pieces out into an even layer. Cook until crisp.

Meanwhile, in food processer or bullet blender, add maple syrup, chili paste and remaining 1 tablespoon olive oil. Bled until smooth and set aside.

Carefully flip each tofu piece, one at a time, to ensure each side gets golden brown. Once crispy, turn down head and add garlic and nutritional yeast. Sauté for 1 minute, then add oat milk and chili sauce.

Stir tofu until evenly coated. Note: Should look like a smooth, shiny syrup.

In pan or on griddle, heat tortillas until warm.

Spoon green goddess dressing onto tortilla and topped with avocado, tofu and pickled red onions. Top with more green goddess dressing if desired.