• Pat the tofu dry with paper towels. In a medium bowl, crumble the tofu into ½-inch pieces. Add the mole poblano blend and tomato paste and stir to combine.

In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the tofu, season generously with salt, and cook, stirring occasionally, until the tomato paste starts to caramelize, 2 to 3 minutes. Add 1 cup [2 cups] water, bring to a simmer, and cook, stirring occasionally, until thickened slightly, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper. While the tofu is cooking, prepare the apple salad and garnishes.

• Core and cut the apple into ¼-inch-thick slices.
• Juice half the lime; cut the remaining half into wedges for garnish. [Juice 1 lime; cut the remaining lime into wedges.]
• Coarsely chop the cilantro. Set aside half for garnish. 
• Cut the radishes in half, then cut the halves into thin half-moons for garnish.

In a medium bowl, toss together the apple, 1 tablespoon [2 TBL] lime juice, and half the cilantro. Season to taste with salt and pepper. 

• Remove 6 [12] tortillas from the package; save the rest for another use.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 6 [12] tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Transfer the tortillas to individual plates and top with the tofu and radishes. Dollop with the yogurt, garnish with the remaining cilantro, and serve with the apple salad and lime wedges.