Press tofu to get all the excess water out.

Mix spices and cornstarch together for the rub and set aside.

To make the salsa, mix together the pineapple, jalapeno, onion, cilantro, and lime juice. Toss until combined. Let chill in the fridge until you’re ready to serve.

Slice tofu into ¼ inch thick slabs. Put a small portion of the spice rub on a plate and press both sides of the tofu on the mixture. You may want to use your fingers to spread the spices in so they stick. Don’t coat them too thickly with the rub.

Repeat until all tofu slabs are rubbed in spice mixture.

Heat up your griddler (panini press with griddle plates) and spray lightly with oil. Griddle the tofu slabs for about 5 minutes, until blackened. Alternatively, heat a cast iron and blacken tofu on both sides for about 5 minutes each.

To serve, warm tortillas over a preheated skillet. Top with red cabbage, blackened tofu, pineapple salsa, and a lime wedge for squeezing.