Preheat oven to 400° F.

Remove the tofu from packaging and drain liquid. Press in between paper towels to remove excess water as much as possible. Set aside. 

Combine soy sauce, olive oil, garlic powder, paprika, chipotle powder and nutritional yeast in a bowl and whisk together until a runny paste forms. Crumble tofu into bowl and stir to cover evenly with paste.  

Arrange tofu mixture on a baking sheet as a single layer.  Bake for 30 minutes or until tofu crumbles begin to crisp.  

Divide tofu mix between tortillas.  Garnish with radishes, coleslaw mix, serrano, cilantro, tomato and a sprinkle of lime juice. Enjoy.