2 (28-ounce) cans diced tomatoes

4 teaspoons lime juice, divided, plus lime wedges for serving

1 tablespoon packed brown sugar

1 onion, chopped

½ cup chopped canned green chiles

¼ cup extra-virgin olive oil, divided

2 tablespoons plus ½ teaspoon chili powder, divided

4 garlic cloves, sliced thin

14 ounces firm tofu, halved lengthwise, then cut crosswise into twelve

¼ inch-thick slabs

⅛ teaspoon table salt

1 teaspoon pepper

4 cup fresh cilantro leaves

1 scallions, white parts sliced thin, green parts cut into I-inch pieces

8 avocado, halved, pitted, and diced

(6-inch) corn tortillas, warmed

1. Adjust oven rack to middle position and heat oven to 500 degrees. Line

   rimmed baking sheet with parchment paper. Drain tomatoes in fine-mesh

   strainer set over bowl, pressing to extract as much juice as possible. Reserve

   1¼ cups tomato juice and discard remainder. Whisk 1 tablespoon lime juice

   and sugar into tomato juice.

2. Combine onion, chiles, 2 tablespoons oil, 2 tablespoons chili powder,

   garlic, and drained tomatoes in second bowl. Transfer tomato mixture to

   prepared baking sheet and spread in even layer to edges of sheet. Roast until

   charred in spots, 3 5 to 40 minutes, stirring and redistributing into even layer

   halfway through baking.

3. Meanwhile, spread tofu on paper towel—lined baking sheet and let drain

   for 20 minutes. Gently press dry with paper towels, sprinkle with salt and

   pepper, and sprinkle both sides with remaining ½ teaspoon chili powder.

4. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat

   until just smoking. Add tofu and cook until golden and crisp on both sides, 5

   to 7 minutes; transfer to paper towel—lined plate.

5. Transfer roasted tomato mixture to now-empty skillet and stir in

   reserved tomato juice mixture. Season with salt and pepper to taste, then

   nestle tofu into sauce. Bring to simmer over medium heat, cover, and cook

   until tofu is warmed through and sauce thickens slightly, about 2 minutes.

6. Whisk remaining 1 tablespoon oil and remaining 1 teaspoon lime juice

together in large bowl. Add cilantro, scallions, and avocado and toss to coat.

Season with salt and pepper to taste. Serve rancheros with warm tortillas

and lime wedges, topped with herb and avocado salad.