Turn on the oven to 425 degrees and adjust the rack to the middle. (If your oven has a convection setting, this is a good time to turn it on.)
Toss the chayote with the olive oil and a generous amount of salt (usually about ½ teaspoon) and cracked pepper (usually about ¼ teaspoon). Spread it onto a rimmed baking sheet, slide it into the oven and roast, turning every few minutes, until the chayote is beautifully browned and tender, about 25 minutes.
Remove from the oven and toss with lime juice, lime zest, and 3 tablespoons of the Green Chile Adobo. Divide between four warm serving plates and gently fold the tofu into the chayote with a spoon (if you’re using cheese, scatter it on top). If you have any leftover parsley or cilantro, sprinkle some on each plate and you’re ready to eat. This makes a perfect taco filling (especially layered with black bean refritos); served over greens such as baby arugula or watercress, it becomes a robust salad.