Heat the oven to 200°F.

• Remove the stem, ribs, and seeds from the bell pepper; cut the bell pepper into ½-inch-wide strips, then crosswise into ½-inch pieces.
• In a medium bowl, coarsely crumble the tofu into ½-inch pieces. Stir in the mole poblano and tomato paste and season with salt.
• Trim the root ends from the scallions; thinly slice the scallions.

In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Stir in the bell pepper, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Add the tofu and cook, stirring occasionally, until the tomato paste begins to caramelize, 2 to 3 minutes. Add 1½ cups water and bring to a vigorous simmer. Cook, stirring occasionally, until the sauce begins to thicken and the bell pepper is just tender, 3 to 5 minutes.
Remove from the heat, stir in the scallions, and season to taste with salt and pepper.
While the tofu cooks, heat the tortillas.

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

Lay a damp kitchen towel on a sheet pan. Arrange the tortillas on one end of the towel, overlapping them slightly; cover them with the other end of the towel. Heat in the oven until warmed through and just pliable, 10 to 12 minutes. Remove from the oven and let stand, still covered, until ready to use. Be careful of the hot towel when unwrapping.
While the tortillas warm, prepare the jicama.

• Using a sharp knife or a peeler, remove the peel from the jicama; cut the white flesh into ½-inch-thick slices, then cut the slices lengthwise into ½-inch-thick sticks.
• Juice 1 lime.
• Cut the remaining lime into wedges for garnish.
• Coarsely chop the cilantro. Set aside half for garnish.

In a medium bowl, toss the jicama sticks with the lime juice and half the cilantro; season to taste with salt and pepper. Let stand while you finish the meal.

• Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
• Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.

Transfer the tortillas to individual plates. Fill with the tofu and top with the radishes, avocado, and as many pickled jalapeños as you like. Dollop with the yogurt, garnish with the remaining cilantro, and serve with the jicama sticks and lime wedges. Alternatively, set out all the ingredients and invite everyone to assemble their own tacos.