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Preheat oven to 425F. Crumble or shred your tofu. To shred, place a box grater over a parchment lined baking sheet. Grate your tofu over the largest holes on the grater to make shreds then add nutritional yeast, cornstarch chipotle sauce, adobo seasoning, coriander, a generous pinch of salt and oil then toss to coat. Spread the mixture out into a single layer then place the tray in the oven to bake for 15 minutes. Flip the tofu and bake again for 5-10 minutes until golden.
Heat up a sauté pan over medium heat and add the oil. Once the oil is warm, add the onions and peppers with a pinch of salt and sauté until softened. Once soft, add the lime juice and toss to coat. Remove from heat and set aside.
In a small bowl combine the mayo, chipotle pepper, nutritional yeast, garlic, lime, maple syrup, oregano and a pinch of salt. Whisk to combine and adjust salt to taste.
To assemble, warm your tortilla in a clean dry pan for 30 seconds. Spread a spoonful of the chipotle mayo on half the tortilla, top with the shredded tofu, the peppers and onions and another dollop of the mayo sauce. Fold the tortilla over to close, then cook until the bottom has browned and flip to cook and brown the other side (about 2-3 minutes each side). Remove from heat and enjoy.