In a shallow baking dish, mix orange juice, lime juice, 1 Tbsp. salt, and carne asada seasoning. Lay tofu steaks in marinade and with a fork throughout the tofu. Marinate over night or for 8 hours (flip half way through).
In a food processor or blender, blend green onions, garlic, lime juice, cilantro, jalapeno, tomatillos, onion powder, cummin, 1 tsp. salt, and avocado. Blend until smooth, about 2-3 minutes and set aside.
In a small skillet, saute mushrooms in 1 tbsp. of olive oil over medium heat until they begin to brown. Add wine and allow to reduce by 3/4 at a low boil. After wine is reduced add flour and allow to thicken over low heat and set aside.
Grill marinated tofu at 250 degrees for 5 minutes on each side. Chop romaine lettuce and spread over a plate. Add chopped tomatoes and pour a generous amount of dressing over vegetables. Place 2 tbsp. of mushrooms over lettuce and tomato and place tofu steak on top of mushrooms. Grate vegan cheese over top and serve with 1 scoop of sweet mexican cornbread.