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Preheat oven to 400 degrees F.
Combine together the chipotle powder, garlic powder, ½ teaspoon salt, pepper and chili powder.
Divide half of the spice mixture and rub on the squash along with ~2 teaspoons of olive oil until coated.
Place in a single layer on a baking sheet or roasting pan and cook for 35-45 minutes until tender and slightly caramelized, stirring halfway through.
Rub the remaining spice mixture with 2 teaspoon oils on the tofu.
Place in a separate baking sheet in a single layer and bake for 25 minutes until chewy and golden brown.
While the tofu and squash are cooking, whisk together the tahini, honey or maple syrup, minced garlic, sriracha, lime juice, and ¼ teaspoon salt.
Thin with 2-3 tablespoons of water, as needed.
Taste, seasoning to taste as needed.
Toss most of the sauce with the cabbage, scallions and cilantro, reserving some to drizzle over the finished tacos.
To assemble, divide cabbage slaw among warmed tortillas and top with tofu and squash.
Drizzle with remaining sauce and garnish with cilantro or more sliced scallions as desired.