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Make the slaw by tossing cabbage with lime, olive oil, and salt. Keep in the fridge.
Make the chipotle mayo by blending vegan mayo, chipotle peppers and adobo liquid, lime zest, honey, and salt. Thin with lime juice, if desired.
Boil a pot of generously salted water. Tear nori sheets and add them with soy sauce and caper brine. Carefully add tofu and boil for 5 minutes. Drain, pat dry, and dust both sides with cornstarch.
Whisk the dry batter ingredients. Heat ½ inch organic refined coconut oil in a deep skillet or cast iron. Finish batter by whisking in mustard and cold beer, slowly so it’s smooth and pancake-like. The oil is ready when a drop of batter sizzles. Dunk each piece of tofu, let the excess drip, and fry about 2 mins per side, until golden (do it in batches). Drain on a wire rack.
Warm the tortillas in a dry pan. Assemble tacos with slaw, baja tofu, pickled onions, jalapeños, cilantro, and chipotle mayo.