Step 1: Prepare the tofu. Remove tofu from package and press out as much water as possible using a tofu press or by wrapping it in paper towels and placing a heavy object on top for at least 30 minutes. Once pressed, pat dry and cut into ½-inch cubes.
Step 2: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 3: In a medium bowl, combine the minced chipotle peppers, adobo sauce, minced garlic, lime juice, olive oil, cumin, smoked paprika, dried oregano, salt, and black pepper. Whisk well to create the marinade.
Step 4: Add the cubed tofu to the marinade bowl. Gently toss until all the tofu pieces are evenly coated. Let marinate for at least 15-30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
Step 5: Spread the marinated tofu in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. Bake for 25-35 minutes, flipping the tofu halfway through, until golden brown and crispy on the edges.
Step 6: While the tofu bakes, prepare your desired toppings (shred lettuce, dice tomatoes, slice avocado, chop cilantro, etc.).
Step 7: Just before serving, warm the corn tortillas. You can microwave them wrapped in a damp paper towel (30-60 seconds), heat them in a dry hot skillet (15-20 seconds per side), or char them briefly over a gas flame.
Step 8: Assemble your tacos: fill each warm tortilla with the crispy baked chipotle tofu and your favorite fresh toppings. Serve immediately with extra lime wedges.