Firmly squeeze tofu to get rid of excess water and pat with a paper towel (don’t worry if it begins to crack or come apart). Add to a bowl.
Heat oil in a large, non-stick skillet over medium-high heat. Crumble the tofu with your fingers into the pan and cook, tossing occasionally, for 5 minutes or until golden brown and crisp around the edges. Using a spatula, break up large pieces.
Add garlic, chilli powder, cumin, cayenne, and tomato paste to the tofu and cook, tossing occasionally, for 5 minutes or until tofu pieces are evenly coated and crisp.
Divide among the 6 tortillas and add your favorite toppings (onions, avocado, lime, coleslaw, salsa, cheese if desired).