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Preheat the oven to 375 degrees F.
Drain and press the tofu, then shred using a box grater until very finely shredded.
In a large bowl, whisk together the olive oil, ketchup and the spices. Fold in the shredded tofu, then spread in a single layer on a baking sheet.
Bake for 20-25 minutes, stirring halfway through until the tofu is very chewy and crispy on the edges, taking care not to brown.
While the tofu is cooking, make the lime crema by draining the soaked cashews and placing them in a blender with the cilantro, garlic, water, lime juice and salt. Puree until very creamy and smooth, stopping to scrape down the sides as needed.