Begin by draining the firm tofu and pressing it to remove excess moisture. Cut the tofu into small cubes or strips.

In a mixing bowl, toss the chopped tofu with olive oil, chili powder, cumin, garlic powder, salt, and black pepper.

Heat a non-stick skillet over medium-high heat and add the seasoned tofu. Cook for 10-15 minutes until golden brown and crispy.

While the tofu is cooking, warm the corn tortillas for about 30 seconds on each side.

In a small bowl, mix together vegan sour cream or yogurt with fresh lime juice and, if desired, a touch of hot sauce.

Assemble your tacos by filling each warm tortilla with a generous portion of crispy tofu, topped with shredded cabbage, diced tomatoes, cilantro, and avocado.

Drizzle your prepared sauce over the assembled tacos just before serving.

Serve the tacos with lime wedges on the side.