First, press your tofu. Drain all the water from the package, and use a tofu press to squeeze the water out. If you don't have a tofu press, you can wrap the tofu in a few paper towels, place between two plates, and top with a heavy object (I just stack on some cookbooks!). Drain until tofu is firm and does not leach water when squeezed.

While tofu drains, prepare the cashews. Place the cashews in a small pot, and cover with water. Simmer for 15 minutes, then leave in the hot water to soak until needed.

Cut the tofu into 1" cubes, and toss with the cornstarch.

Heat the vegetable oil in a medium pot until it shimmers. Add in the tofu cubes a few at a time, and fry until golden brown and crisp. Place on a paper towel to drain. When cool enough to handle, chop into tiny pieces.

In a blender, combine the bell pepper, tomatoes, jalapeño, onion, and garlic for the sofritas, and blend until smooth. Add in the seasonings.

In a medium nonstick pot, pour in the blended mixture and the tofu pieces. Heat on to medium-low, and simmer until vegetables have cooked through and sauce has reduced a bit. Add more seasoning if needed.

When ready to serve, prepare the cashew cream. In a blender, combine the drained cashews, jalapeño, cilantro, lime juice, and seasonings. Add cashew milk as needed to make a smooth cream (you may not use it all).

Now, you are ready to assemble! Fill a tortilla with some sofritas, and top with your desired goodies: corn, beans, salsa, and of course the cashew cream. Enjoy!