Place tofu onto a paper towel between two plates. Place weight onto the top plate to gently squeeze excess water from tofu. Allow moisture to drain for 30 minutes.

Meanwhile prepare slaw. Combine sliced cabbage with apple cider vinegar, juice from 1 lime, and a pinch of salt and pepper. Toss to coat and set aside.

Dice tofu into ½” cubes and add to a bowl. Pour the soy sauce and juice from 1 lime over the tofu and toss to coat.

Next add in the cumin, salt, pepper, paprika, and chili powder and stir until tofu is evenly seasoned. Let tofu marinate in this mixture for 15 minutes, then drain any excess liquid from the bowl.

Preheat the air fryer to 370* for 5 minutes.

Add the cornstarch to the tofu bowl and toss to coat.

Next, lightly spray the air fryer basket with non-stick cooking spray. Arrange tofu in the air fryer in a single layer and cook for 13 minutes. Stop halfway through and shake the basket to redistribute the tofu and evenly cook.

Remove tofu from the air fryer and set aside in a bowl for the taco station.

Set the air fryer to 380* and preheat for 5 minutes. Place the tortilla bowls into the air fryer and toast for 2 minutes
Prepare a taco station. Dice the red onion, chop the cilantro, and slice the avocados and sweet peppers into individual serving bowls.

Arrange the bowls. Remove toasted burrito bowls from the air fryer and arrange on a serving platter. Add a layer of tofu to the bottom of the bowl. Top with slaw, sliced avocados, diced onions, sweet peppers, and garnish with chopped cilantro.

Enjoy!