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Pat dry the tofu and shred with a grater.
Toss the shredded tofu with 2 Tbsp soy sauce, 1 Tbsp oil, 2 Tsp cumin, 1 Tsp Paprika, and salt to taste.
Spread the seasoned tofu on a baking sheet and bake at 350F/175C for 30mins, stirring occasionally.
Fry the 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 mins.
Stir in ⅓ cup (80ml) pineapple juice and ½ Tbsp soy sauce. Bring to a bubble, then reduce heat and stir in the baked tofu.
Blend the cilantro/parsley, 2 cloves garlic, 4 Tbsp vegan yogurt, 4 Tbsp vegan mayo, ½ lemon, 1 Tsp cumin, 1 Tsp agave, and salt to taste until smooth.
Serve the tofu in tortillas with fresh veggies and the salsa.