Cut the Tofoo into cubes and toss with the Cajun spices. Heat the oil in a frying pan and cook the Tofoo for 5 minutes, stirring.
Grill the corn cob for 7 to 8 minutes, turning frequently until all sides are just lightly charred. Stand upright on a board holding it with a clean cloth and using a sharp knife, slice the kernels off.
Warm each flour tortilla in a clean pan. Top with cooked Tofoo, slices of avocado and the corn. Add 2 spoonfuls of salsa to each one and scatter with parsley.