FOR THE PATTIES

• 1 pound firm tofu but not extra firm
• ¼ cup avocado oil for frying the onion
• 1 onion large, diced
• 5 tablespoon semolina flour
• ½ lemon juiced
• 1 bunch fresh cilantro chopped
• 3 clove garlic crushed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon Kosher salt
• avocado oil cooking spray

FOR THE SAUCE

• ¼ cup avocado oil
• 1 red bell pepper seeded and cut into thin slices
• 2 tomato large tomatoes, cut into large cubes
• 28 ounce canned crushed tomatoes
• 1 tablespoon smoked paprika
• 1 tablespoon sweet paprika
• 1 teaspoon spicy paprika
• 1 teaspoon agave or sugar
• 1 teaspoon Kosher salt
• 1 lemon thick slice
• 5 clove garlic thinly sliced
• 3 clove garlic minced
• ½ bunch fresh cilantro chopped
• 3 tablespoon fresh cilantro chopped, or parsley
• ½ cup water or more as needed

• 1 1/2 pound tomatillo husked and washed, or canned tomatillos if not in season (56 ounces for 10 servings)
• 2 serrano pepper more or less to taste
• 2 clove garlic roughly chopped
• 6 tablespoon white onion roughly chopped
• 1 teaspoon Kosher salt more or less to taste

Optional:

• 8 tablespoon fresh cilantro chopped

For the broiler:

• 2 pound tomato
• 1 small white onion
• 3 jalapeno pepper more or less to taste
• 4 clove garlic
• 1 tablespoon avocado oil

For the rest of the salsa:

• 2 teaspoon avocado oil
• 2 small dried red chiles such as chiles de arbol
• ¾-1 cup water to thin salsa
• 3 tablespoon fresh cilantro chopped
• 2 lime juiced
• 1 tablespoon Kosher salt more or less to taste