Tofu Tacos

Using either a tofu press or a clean kitchen towel and a heavy jar, press the tofu for a few minutes to remove excess moisture.
Crumble the pressed tofu into small, irregular, ground-meat–sized bits.
Warm the olive oil in a wide sauté pan over medium heat. After 90 seconds, when the oil is hot, add the crumbled tofu and sauté for 8–10 minutes, stirring every 2 minutes, until the tofu is lightly crisped and golden on most sides.
While the tofu cooks, whisk together the tomato paste, chili powder, garlic powder, nutritional yeast, chipotle peppers in adobo, tamari, and water in a small bowl until smooth.
Once the tofu is evenly crisped, pour the mixture into the pan. Stir well and cook for 2–3 minutes, allowing the seasoning mixture to lightly caramelize onto the tofu. Remove from the heat once the tofu is more deeply browned.
If using hard taco shells, warm them for 6 minutes in a preheated oven at 400°F (205°C), and if using soft tortillas, lightly char them over an open flame for a few seconds on each side.
Divide the tofu mixture among the shells.
Top each taco with shredded lettuce, salsa fresca (pico de gallo), avocado slices, vegan sour cream, and radish. Garnish with cilantro leaves and serve immediately.