Crispy, golden-edged tofu cubes get tossed in a smoky blend of cumin, chili powder, and smoked paprika, then seared until deeply browned and crisp on both sides. Warm corn tortillas hold everything together, piled high with crunchy shredded cabbage, creamy avocado slices, and a handful of fresh cilantro. A tangy, lime-brightened crema drizzled over the top ties the whole thing together with a cool, zesty finish. Charred tortilla edges and a squeeze of fresh lime at the table add the kind of contrast that makes these feel like a proper taco night, not an afterthought. It's an easy weeknight dinner that comes together in one skillet, and it fits neatly into a vegan spread without missing a beat.
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Drain the tofu and press it firmly between several layers of paper towels, pressing down with your hands or a heavy skillet for about 5 minutes, until most surface moisture is removed. Cut the pressed tofu into 3/4-inch cubes.
In a small bowl, stir together the cumin, chili powder, smoked paprika, garlic powder, onion powder, and salt. Add the tofu cubes and soy sauce to a mixing bowl, toss to coat, then sprinkle the spice blend over the tofu and toss again until every piece is evenly coated.
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