In a large bowl, combine TVP chunks with warm water. Let sit for 10 to 15 minutes, drain. Rinse and squeeze TVP until water is clear.
Heat oil in a skillet over medium heat. Add TVP chunks and soy sauce. Sauté 2 to 3 minutes.
Add onion powder, garlic powder, cumin, and cayenne pepper. Sauté until spices are aromatic and TVP is tender, about 5 to 10 minutes. Add a splash of water if TVP is too dry or sticks to the pan.
Warm tortillas (on each side) in a hot dry skillet (texture should remain soft, not toasted).
Portion out equal amounts of TVP filling into each tortilla.
Garnish with chopped onion, cilantro, salsa verde (see recipe), and a squirt of lime. Serve immediately.
In a heavy-bottomed skillet, over low heat, pan roast tomatillos, onion, garlic, and peppers 2 to 3 minutes on each side, until slightly brown. Remove from heat.
Transfer vegetables to a food processor. Add cilantro and avocado. Pulse until all ingredients are finely chopped (mixture should be slightly chunky). Salt to taste.
For a gluten-free option, use TVP that is gluten-free (such as Beyond Meat Grilled Chicken or Beef Strips) and Liquid Aminos or Tamari wheat-free soy sauce.