Preheat your oven to 350°F. Line a sheet pan with parchment paper so nothing sticks and cleanup’s a breeze.

Grab your super firm block of tofu and pat it dry. Then, take a box grater or cheese grater and grate the tofu into fine crumbles and shreds. You’re aiming for a “shredded chicken” vibe here.

In a large mixing bowl, whisk together soy sauce, tomato paste, onion powder, garlic powder, and smoked paprika. Add the grated tofu and toss until every shred is coated in that delicious marinade. It will be a thin covering.

Spread the tofu mixture into a single layer on the prepared baking sheet. Bake for 20 minutes, then stir and continue baking for an additional 20 minutes, until golden brown and crispy around the edges. This gives the tofu that meaty, chewy texture and removes any excess moisture.

Once your tofu is done baking, heat a nonstick skillet over medium heat. Sauté the diced red onion with garlic powder, cumin, paprika, chili powder, and tomato paste for about 1 minute until fragrant. It will smell like the magic of taco night.

Stir in the pineapple juice, soy sauce, and liquid smoke (if using), bringing the mixture to a gentle bubble. Then reduce the heat to medium-low and stir in your shredded baked tofu. Let it all simmer together for a couple of minutes so the flavors really meld.

Serve in warm tortillas with your favorite toppings.