Preparation Steps

• Wrap the tofu in paper towels or a clean kitchen towel and press under a skillet or weight for 10 minutes to remove excess moisture.
• Crumble the pressed tofu into small, ground-beef-sized pieces with your hands or a fork.
• In a bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cornstarch. Add the crumbled tofu and toss until evenly coated.
• Heat 1.5 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add seasoned tofu and cook, stirring every 1 to 2 minutes, until browned and crispy in spots, about 8 to 10 minutes.
• Make a quick slaw: In a bowl, toss shredded red cabbage with the lime juice, the remaining 0.5 tablespoon olive oil, and a pinch of salt. Fold in half of the cilantro.
• Warm tortillas in a dry skillet or microwave until pliable.
• Assemble tacos: Fill each tortilla with crispy tofu, cabbage slaw, avocado slices, and spoonfuls of salsa. Finish with remaining cilantro and hot sauce to taste.
• Serve immediately with extra lime wedges if desired.