Combine all of the sauce ingredients in your blender except the salt and pepper, and puree until you have a somewhat-smooth mixture. A little bit of texture is totally ok! Taste, and season with the salt and pepper.
Make the tofu
Measure out ½ cup of the chimichurri sauce, and set that aside. In a large bowl, toss the tofu pieces together with the remaining chimichurri sauce.
Spread the pieces onto a lined baking sheet, and bake for 20 minutes.
When there are 5 minutes left in the baking time, stack the corn tortillas, wrap them in foil, and stick them into the oven to warm up.
Assemble the tofu tacos
To make one taco, place ⅛ of the tofu onto a warmed corn tortilla, then top it with a tablespoon of shredded cabbage, a sprinkle of green onion, an avocado slice, and a tablespoon of the reserved chimichurri sauce
Video
Notes
Traditional chimichurri uses a Fresno pepper, but these can be hard to find. You can substitute a serrano or jalapeno, if you can't find Fresno peppers. You can seed your pepper to reduce the heat level or leave the seeds in for hotter sauce.You are not going for small crumbles here. You want nice, big chunks of tofu in these tacos. Think approximately the size of two baby carrots, side by side. See the photos and video for a visual.