Step 1: Press the Tofu (The Most Important Step!)

This step is non-negotiable for achieving a crispy texture.

1. Drain the water from the tofu package.

2. Place the tofu block on a plate lined with several paper towels or a clean kitchen towel. Place another layer of towels on top.

3. Put something heavy on top of the tofu, like a cast-iron skillet, a few cookbooks, or canned goods.

4. Let the tofu press for at least 30 minutes, or up to an hour. You will see a significant amount of water released.

5. Once pressed, unwrap the tofu and pat it dry. Crumble it with your hands or a fork into small, bite-sized, irregular pieces. The texture should resemble ground meat.

Step 2: Prepare the Cabbage Slaw

While the tofu is pressing, make the slaw so the flavors have time to meld.

1. In a medium bowl, combine the shredded cabbage and finely chopped red onion.

2. In a small bowl, whisk together the apple cider vinegar, lime juice, a pinch of salt, and a pinch of sugar until the sugar and salt are dissolved.

3. Pour the dressing over the cabbage and onion mixture. Toss everything together until well-coated.

4. Set aside to marinate while you prepare the rest of the components.

Step 3: Make the Avocado-Lime Crema

1. In a blender or food processor, combine the scooped avocado flesh, cilantro, water, lime juice, minced garlic, and salt.

2. Blend on high until completely smooth and creamy. If the crema is too thick to drizzle, add another tablespoon of water at a time and blend until you reach your desired consistency.

3. Taste and adjust seasoning. It might need another pinch of salt or a squeeze of lime.

4. Transfer to a bowl. To prevent it from browning, press a piece of plastic wrap directly onto the surface of the crema and refrigerate until ready to use.

Step 4: Cook the Crispy Tofu

1. In a small bowl, whisk together the chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne, and black pepper.

2. Place the crumbled, pressed tofu in a medium bowl. Drizzle with the soy sauce (or tamari) and toss to coat.

3. Sprinkle the cornstarch and the prepared spice blend over the tofu. Toss gently but thoroughly until every piece is evenly coated.

4. Heat the olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, add the seasoned tofu in a single layer.

5. Cook for 10-15 minutes, stirring only occasionally (every 3-4 minutes), allowing the tofu to form a deep brown, crispy crust on all sides. Don’t rush this step; the browning is where the flavor develops.

6. Once the tofu is crispy to your liking, remove it from the heat.

Step 5: Warm the Tortillas and Assemble

1. Warm your tortillas one by one in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-45 seconds until soft and pliable.

2. To assemble, lay a warm tortilla flat. Add a generous spoonful of the crispy spiced tofu.

3. Top with a pile of the crunchy cabbage slaw.

4. Drizzle generously with the avocado-lime crema.

5. Add any optional garnishes like fresh cilantro, jalapeño slices, or crumbled cheese.

6. Serve immediately with extra lime wedges on the side.