Place the lime juice, cumin, paprika, oregano, cayenne and salt + pepper in a large bowl and mix well
Drain and rinse the tofu, then pat dry with a paper towel
Cut into small rectangular cubes
Add to the bowl with the seasonings and mix well, ensuring every piece is evenly covered
Leave to marinate for at least 10 minutes, or cover and keep in the fridge for up to 24 hours
Place the cornflour in a large bowl, take a cube of tofu, coat it in the flour and place on a plate
Repeat for the rest of the tofu, adding extra cornflour if necessary
Heat up the oil in a frying pan until hot
Once the oil is hot, keep it on a medium heat and add the cornflour-coated tofu
Fry for a few minutes on each side, turning over halfway through (it's easiest to do this using chopsticks). Cook it until it’s crispy and lightly browned, but be careful not to overcook, otherwise it’ll become tough
Transfer the cooked tofu onto a plate lined with kitchen paper (to drain away the excess oil)
Keeps well covered in the fridge for up to a couple of days - reheat in a dry frying pan (store the filling and tortillas separately)
To serve:
Serve the tofu with tortillas stuffed with desired ingredients and drizzle over vegan mayonnaise, if desired