Put the white and corn flour into the mixer. Add some salt and a whole package of baking powder. Mix everything and during mixing start adding oil and water. Mix well until the dough is soft enough. For the test take a little pinch of it and try to roll it out. You’ll see how it turns out. If it’s too wet add some flour. If it’s too hard, add some oil or water.
Then make some little dough balls and roll them out into very thin tortillas – 1 millimeter thin. Put them into a hot pan until golden brown on both sides. Because they are oily enough, you don’t have to add oil to the pan.
Slice the tofu into even and thin triangles. Put some olive oil into the pan and fry them on both sides. When they become crispy enough put the triangles on a plate and sprinkle them with a pinch of fleur de sel.
Cut avocado on half, put the tender core into a blender. Add some salt, olive oil and lemon juice and blend into a smooth texture.
Clean and cut the veggies into smaller pieces. Start filling your tortillas.
Spread some avocado mixture on each tortilla, put some of the crunchy veggies on top of it and at the end add some of tofu triangles. Roll tight.
If you have some extra tortilla dough, make some small balls out of it and put it into a freezer.