Step 1: Press the tofu for at least 30 minutes, or up to several hours, to remove excess water. This ensures a firmer texture and better absorption of the marinade.
Step 2: Once pressed, cut the tofu into ½-inch cubes or small triangles.
Step 3: In a medium bowl, combine the minced chipotle peppers, adobo sauce, olive oil, lime juice, maple syrup, garlic powder, onion powder, cumin, smoked paprika, and salt. Whisk until well combined.
Step 4: Add the cubed tofu to the marinade, ensuring all pieces are thoroughly coated. Let marinate for at least 30 minutes at room temperature, or cover and refrigerate for up to 4 hours.
Step 5: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 6: Spread the marinated tofu in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary.
Step 7: Bake for 25-35 minutes, flipping the tofu halfway through, until it's golden brown, slightly crispy, and firm.
Step 8: While the tofu bakes, prepare your desired toppings.
Step 9: Warm the corn tortillas by heating them in a dry skillet over medium-high heat for 15-20 seconds per side until pliable, or microwave them wrapped in a damp paper towel.
Step 10: Assemble your tacos: fill each warm tortilla with the baked chipotle tofu and your favorite toppings. Serve immediately with a fresh squeeze of lime.