For the pico de gallo sauce:
Raspberry and jalapeño jam:
For the tofu:
For the jam, put all the ingredients together in a pot, and open the jalapeño horizontally without removing the seeds. Heat the pot over high heat, until the jam starts to boil. When this happens, lower to medium heat and keep boiling, stirring constantly for 10 minutes. Set aside.
For the tofu, put all the ingredients together in a plastic container, cover and shake so that the soy blocks get well soaked. Leave in the fridge for at least 1 hour, ideally overnight.
Chop all the ingredients for the pico de gallo and dress with oil, salt and lemon.
Heat a non-stick pan over medium heat and roll the tofu through the marinade over heat, sauté until the edges are crunchy on the outside.
Put the ingredients for the sour mayo in a jar and stir with a fork until smooth.
To serve, heat the tortillas and add lettuce, sweet corn, pico de gallo, tofu, raspberry sauce, and sour mayo, decorate with avocado slices and fresh coriander.