Preheat the oven to 400 degrees Farenheit.
Take 1-2 slices (depending on how stuffed you want your tacos) of MacroPlate's grilled tofu and simply tear them into bite sized "crumbles".
Chop your MacroPlate fingerling potatoes into 1/2" cubes.
Using a mortar and pestle, or if you don't have one, a simple spice-grinder, grind your dried oregano, thyme, and peppercorns until they form a semi-uniform powder.
Add this spice powder to a small mixing bowl along with the rest of the spices for your Chorizo Spice (chili powder, paprika, smoked paprika, cumin, garlic powder, onion powder, coriander, and cinnamon). Combine well and add a pinch of salt.
Once combined separate out 2 tablespoons of this spice mix and save the leftovers for your next meal. It's so good, you're going to want to.
In a small mixing bowl combine this spice mix with 1 tablespoon cornstarch. Cornstarch is a binding agent that will help your tofu and potatoes get extra crispy and hold the flavor. Make sure they evenly combine.
Sprinkle over potatoes and tofu.
Drizzle with 1 tablespoon of olive oil and stir until all of the tofu and potaotes look well coated.
Spread them evenly on a baking sheet (use wax paper for easy clean up!) and place in the oven to roast for 5 minutes. They're already cooked, so we just want to warm them and bake in that flavor.
While you're waiting move on to the Lime Cabbage Slaw below.
When your slaw is done, reheat your fajita veggies in a medium pan for just a few minutes until warm.
Your potato/tofu mixture should now be done! It's time to begin building your tacos.
Start with warmed corn tortillas, then add the potatoes and tofu, followed by your fajita veggies. Top with slaw and pickled onions and finish with a garnish of fresh cilantro!