Stir the tomato puree, hot sauce, lime juice, soy sauce, cumin and ancho chile powder together in a small bowl. Stir the cornmeal, salt and pepper together in a separate small bowl.
Very generously coat the bottom of a large nonstick skillet with oil and place it over medium heat. Add a few tofu cubes to the sauce mixture and toss to coat, then transfer them to the cornmeal mixture and gently toss until they're completely coated. When the oil is hot, add the tofu cubes in a single layer, working in batches if needed. Cook until the tofu is lightly browned and crisp on the bottom, about 5 minutes. Gently flip and cook until browned on the opposite sides, about 5 minutes more. Transfer the cooked tofu cubes to a paper towel-lined plate. Repeat until all the tofu is cooked, adding oil to the pan between batches. Reserve any excess sauce.
Make the guacamole:
Place the avocados into a medium bowl and mash with a fork. Add the remaining ingredients and stir until well-mixed. Season with salt and pepper to taste.
Stuff the sandwich rolls with tofu and drizzle with the reserved tomato sauce. Top with guacamole and lettuce leaves.