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Pat dry the firm tofu and shred it with a grater
Toss shredded tofu with 2 Tbsp soy sauce, 1 Tbsp oil, 2 Tsp cumin, 1 Tsp paprika, and salt to taste
Spread on a baking sheet and bake at 350F/175C for 30 minutes, stirring occasionally
Fry 1 onion and 3 cloves garlic in oil until softened
Add 1 Tsp cumin, 1 Tsp paprika, ½ Tsp chili powder, and 2 Tbsp tomato paste, roast for 2-3 minutes
Stir in ⅓ cup pineapple juice and ½ Tbsp soy sauce, bring to a bubble
Reduce heat and stir in the baked tofu
Blend cilantro or parsley, 2 cloves garlic, 4 Tbsp vegan yogurt, 4 Tbsp vegan mayo, ½ lemon, 1 Tsp cumin, 1 Tsp agave, and salt until smooth
Serve the tofu in tortillas with fresh veggies and salsa verde