Step 1: Press the extra-firm tofu for at least 30 minutes, ideally 1 hour, to remove excess water. This is crucial for crispiness.
Step 2: Crumble or cube the pressed tofu into bite-sized pieces.
Step 3: In a medium bowl, whisk together the soy sauce, maple syrup, smoked paprika, garlic powder, onion powder, and a pinch of black pepper. Add the crumbled tofu and toss gently to coat thoroughly. Let marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
Step 4: Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C).
Step 5: Spread the marinated tofu in a single layer on a parchment-lined baking sheet or in your air fryer basket.
Step 6: Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy. If air frying, cook for 15-20 minutes, shaking the basket every 5 minutes, until crispy.
Step 7: In a medium bowl, combine the shredded cabbage, chopped cilantro, and finely diced red onion.
Step 8: In a small separate bowl, whisk together the fresh lime juice, olive oil, a pinch of salt, and a pinch of black pepper.
Step 9: Pour the dressing over the cabbage mixture and toss well to combine. Let it sit for 5-10 minutes to allow the flavors to meld.
Step 10: In a small bowl, whisk together the vegan mayonnaise, sriracha, and a squeeze of lime juice until smooth and well combined. Adjust sriracha to your preferred spice level.
Step 11: Warm the corn tortillas on a dry skillet or griddle over medium heat for 20-30 seconds per side, until soft and pliable with slight charring.
Step 12: Place a spoonful of crispy tofu into the center of each warm tortilla.
Step 13: Top generously with the zesty lime slaw.
Step 14: Drizzle with the creamy sriracha sauce, if using.
Step 15: Garnish with extra fresh cilantro and a lime wedge. Serve immediately and enjoy!