Tofu Veggie Enchiladas With Spicy Chili Sauce and Avocado Crema [Vegan]

• 2 dry guajillo chilis (for flavor, not spice)
• 1 dry ancho chili (for flavor, not spice)
• 1 dry arbol chili (or more if you want it more spicy)
• 1 140ounce can diced, fire-roasted tomatoes
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dry oregano
• 1/4 teaspoon dry thyme
• 1 teaspoon agave nectar
• 1/2 teaspoon cocoa powder
• 1/2 teaspoon paprika
• Salt, to taste
• 2 teaspoons olive oil
• 1 16-ounce block tofu
• 1 1/2 cups mixed chopped vegetables (carrots, zucchini, and corn)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt, to taste
• Lime juice, to taste
• Vegan hot sauce, to taste
• 1/3 cup soaked cashews
• 1/4-1/2 medium-sized avocado
• 2 tablespoons chopped cilantro
• Juice of 1/2 a lime, or to taste
• Salt, to taste
• 3 tablespoons-1/4 cup water
• 12 corn tortillas
• Additional olive oil, if desired
• Edible flowers and cilantro (optional)

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