Press the tofu. Drain the tofu and wrap it in a clean kitchen towel. Set a heavy pan on top and press for 15–20 minutes to remove excess moisture. This step is key for crisp edges.

Preheat the air fryer. Set it to 375°F (190°C). Warming it up helps the tofu start crisping right away.

Make the spice mix. In a small bowl, combine 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and a few grinds of black pepper.

Cube and season the tofu. Cut the pressed tofu into 1/2-inch cubes. In a bowl, toss with 1 tablespoon soy sauce or tamari, 1 tablespoon oil, the spice mix, and 1 teaspoon maple syrup (optional). Sprinkle on 1 tablespoon cornstarch and toss again until lightly coated.

Air fry in a single layer. Arrange tofu in the basket without crowding. Air fry for 12–16 minutes, shaking halfway, until browned and crisp on the edges. Cook time varies by air fryer; check at 10 minutes and adjust.

Warm the tortillas. While the tofu cooks, warm tortillas in a dry skillet for 30–45 seconds per side or in the microwave wrapped in a damp paper towel for 20–30 seconds.

Mix the lime crema. Stir together sour cream or Greek yogurt with 1 tablespoon lime juice, a pinch of salt, and a little lime zest if you like. Thin with a splash of water for drizzling.

Prep toppings. Shred cabbage, chop cilantro, and dice red onion. Slice avocado and crumble cheese if using.

Assemble the tacos. Fill each tortilla with a scoop of crispy tofu. Top with cabbage, onion, cilantro, and avocado. Drizzle with lime crema. Finish with a squeeze of lime and a few drops of hot sauce.

Taste and adjust. Add more salt, lime, or heat to balance. Tacos should be bright, savory, and a little smoky.