Chop the onion.

Crush the garlic.

Dice the bell pepper.

Heat vegetable oil in a pan.

Sauté the onion, garlic, and bell pepper for 2-3 minutes.

Crumble the firm tofu.

Add tofu, chili powder, cumin, oregano, and soy sauce to the pan.

Cook for 3 minutes.

Add tomato sauce.

Simmer over low heat until mixture is fairly dry.

Heat tortillas in a heavy, ungreased skillet, turning each from side to side until soft and pliable.

Place a small amount of the tofu mixture in the center of each tortilla.

Fold the tortillas in half.

Remove from heat.

Garnish with chopped lettuce, onions, tomatoes, salsa and avocado.