Preheat the oven to 400ºF. Bring a pot of water to a boil.
Slice your yams into round disks. Toss in 2 tsp of oil and season with salt and pepper. Lay on a lined baking sheet and bake for 15 minutes. Then flip the yams and bake for another 15 minutes. Set aside.
Add the cashew to the boiling water. Take the pot off the stove. Let soak for 30 minutes.
Press the tofu: wrap the tofu in a towel and set something heavy on it for 10-20 minutes- to remove excess moisture (the longer the better).
Prepare the guacamole. Add all the ingredients into a bowl and mash/ stir to combine. Set aside.
Add 1-2 tsp of oil to a cast-iron pan over medium heat. Add the tofu, while breaking it apart with your fingers or a spatula so that it crumbles into smaller pieces. Mix the tofu spices with 4-5 tsp of water so that a thin paste forms. Add the spices to the tofu, tossing the tofu in the spices. Let cook for 2 minutes, continuing to stir the tofu. Next, add the rinsed and drained black beans. Toss to incorporate among the tofu, let cook for 2-4 minutes.
Prepare the cashew drizzle. Drain the water from the cashews, and along with the other ingredients for the sauce, add to a high-speed blender. Blend until smooth.
Assemble the tacos. Add some of the tofu/black bean mixture to a taco, and top with guacamole, salsa, the roasted yams, green onion and the cashew lime drizzle. Do the same with the rest of the tacos. Makes roughly 6 tacos.
Option to warm the tortillas up before adding the taco filling to them/ toasting them in a pan beforehand.