Tofu Tacos with Pineapple Salsa

0 Heat a large skillet over medium-high heat and coat it with a splash of water or cooking oil. Add the tofu and cook for 8-10 minutes, stirring occasionally, until golden and crispy around the edges.
1 Push the tofu to one side of the skillet and add the tomato paste. Cook for 30 seconds until slightly caramelized.
2 Add the chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, cinnamon, salt, pepper, sriracha, maple syrup, coconut aminos, and orange juice. Stir everything together until evenly coated and cook for another 2-3 minutes until lightly caramelized.
3 Add the lime juice and 2-3 tablespoons of water. Continue cooking for 1-2 minutes, stirring frequently, until the tofu is juicy and lightly saucy.
4 Combine all ingredients for salsa in a medium bowl. Toss well and let sit for at least 10 minutes to allow the flavors to meld. 
6 Add all ingredients for the crema into a jar and stir to combine.
5 Fill each tortilla with the tofu, top with shredded cabbage and pineapple salsa. Finish with a drizzle of crema, a squeeze of lime and serve immediately.