Start by cutting the tofu into bite size pieces. Heat the olive oil in a large pan over medium heat, then add the tofu. Add the chili powder, cumin, garlic powder, salt, oregano and beans. Mix everything together until well combined & cook for a minute or two. Add the salsa and cook for a few minutes over low heat, until everything binds together.
To cook the zucchini cut it into long slices & coat in oil and spices. Cook on the grill, oven or stove top until nice and soft. I cooked in a pan for about 4 minutes per side.
To prepare the crema, blend everything on high for 1 minute.
To assemble the tacos add a scoop of the bean/tofu mixture, a zucchini slice, a drizzle of chipotle cashew crema, some cilantro and a squeeze of lime juice