Preheat your oven to 180°C (350°F).
In a mixing bowl, combine olive oil, minced garlic, dried oregano, dried thyme, lemon zest, and lemon juice. Mix well.
Cut the pressed tofu into bite-sized cubes and add it to the marinade. Toss to coat well. Let it marinate for about 10 minutes.
Heat a skillet over medium heat, add the marinated tofu, and sauté for 5–7 minutes or until lightly golden.
Add the chopped kale and diced bell peppers to the skillet. Sauté for an additional 5–7 minutes, until wilted and tender.
In a baking dish, layer the tortillas, spreading the tofu and vegetable mixture over each tortilla.
Bake in the preheated oven for about 15 minutes until the tortillas are heated through and slightly crispy.
Remove from the oven, and let rest for 5 minutes. Garnish with chopped cilantro and serve warm. Enjoy your vibrant meal packed with flavors!
