Vegan Hawiaiin Tacos

7 Press the tofu in a tofu press or pat with paper towels to drain the liquid. Then chop into bite size cubes and set aside. 
0 Preheat the oven to 400 and line two roasting pans with parchment paper or just one if you have an air fryer.
1 Combine all the jerk seasoning ingredients together and mix until combined. In a separate bowl mix 3 tbsp of the seasoning with arrowroot starch.
2 Coat the tofu cubes in the seasoning mixture, and then add to air fryer or place on a roasting pan. Place in the oven or air fryer at 400 degrees for about 15- 20 minutes flipping halfway until golden and crisp on the outside. 
3 On the other roasting pan add the poblano pepper and optional chopped bell pepper. Place in the oven with the tofu and allow to roast for about 15 -20 minutes flipping halfway until the poblano skin is charred and bell peppers are soft and golden.
8 While the veggies roast, chop the pineapple and add to a bowl. Then add in chopped cilantro and green salsa.
4 In a blender add ranch with the herbs and blend till smooth. Then set aside. 
5 When the poblano pepper is done roasting, take off the skin and deseed. Then chop and add to the pineapple mixture and stir to combine. 
6 Chop the lettuce, avocado, and heat up tortillas if needed. 
9 Then ready to serve. Layer tofu, pineapple salsa, lettuce, avocado, and a drizzle of ranch in a tortilla and enjoy!