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Start by shredding your block of tofu, then add to a mixing bowl along with 1 tbsp olive oil, soy sauce, maple syrup or agave, paprika and garlic powder. Mix well then set aside.
Roughly chop or dice your shallot/onion, then add to a frying pan on medium heat with a bit of olive oil. After a few minutes, and once they’ve cooked down, add your shredded tofu. Keep an eye on it and stir every few minutes while you prep the rest of the veggies and sauce.
Shred the red cabbage, finely dice the tomato and wash and finely chop your greens of choice. Next, prep the sauce in your blender with cilantro, lime juice, cashews, nutritional yeast, salt and water, and blend until smooth, adding a couple more tbsp of water if needed.
The shredded tofu should be golden and ready to be removed from the heat. To tortillas, add your toppings to one side (fried tofu, red cabbage, tomato and greens), then fold and press gently down to squish the taco in half. Repeat with the remaining 5 (you should have 6 tacos total!).
Using the same pan you fried the tofu in (as long as it’s relatively non-stick), pan fry your tacos 2 at a time (or more if you can fit then!), frying for 2-3 minutes on each side until golden.
Serve up by dipping into the cilantro lime sauce, and enjoy!