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Tear your tofu into small chunks then air fry at 200°C for 10-15 minutes until golden & crisp (tip: I actually find tofu crisps up better without oil!) alternatively, bake at 200°C for 30-35 minutes
Meanwhile, mix the rest of the tofu ingredients together in a bowl & set aside
For the slaw: add the mayo, coriander & lime juice to a blender & blitz together. Add this mixture to a bowl with the cabbage & mix until thoroughly coated
When the tofu is ready, add it to a saucepan over a medium heat then pour in the sauce mixture. Keep mixing to coat the tofu until the sauce reduces down to a sticky glaze
Assemble your tacos with slaw, sticky chipotle tofu, pink pickled onion, coriander & a squeeze of lime