Place the beetroot in a bowl. Mix the coconut oil with the spices, add to the beetroot, mix well. Transfer the beetroot to a tray lined with baking paper.
Bake for approx. 40 mins. in the centre of an oven preheated to 180°C.
Roughly chop the berries, mix with the remaining ingredients, cover and leave to infuse until ready to use.
Heat the coconut oil in a frying pan, fry the onion and tofu over a medium heat for 5-7 mins. Add the tomato puree, tomatoes, coconut palm sugar, cocoa and spices, cook over a medium heat for approx. 5 mins., season with salt.
Serve the tofu, beetroot and salsa on the tortillas, garnish with the beans, avocado and coriander.