Press the tofu. Wrap tofu in a clean towel, place a heavy pan on top, and press for 15–20 minutes (or overnight in the fridge for best results).
Season. Crumble pressed tofu into a large bowl. Add tamari, tomato paste, smoked paprika, cumin, chili powder, garlic powder and onion powder. Toss well to coat every piece.
Crisp the tofu. Heat oil in a large skillet over medium-high heat. Add tofu in a single layer. Cook undisturbed for 3–4 min, then stir and cook another 3–4 min until golden and crispy in places.
Add beans. Push tofu to the side. Add drained black beans to the pan and warm for 2 minutes, stirring occasionally. Mix with the tofu.
Char tortillas. Warm each tortilla directly over a gas flame or in a dry skillet until lightly charred and pliable, about 15–20 sec per side.
Assemble and serve. Fill each tortilla with tofu-bean mixture. Top with avocado, red cabbage, cilantro, a squeeze of lime, and hot sauce. Serve immediately.