Thoroughly rinse produce and pat dry. Finely dice green onion and red onion. Remove block of tofu from container, drain, and rinse away any excess liquid. Dice into ½" cubes. Tofu cuts similarly to soft cheese; a few strategic stacked cuts are all you will need.

In a mixing bowl, combine the shredded cabbage mix, ⅔ of the green onion (reserving remaining for garnish), ⅓ of the purple onion, and the goddess dressing. Add the smoked paprika and salt and pepper to taste. Cover and chill in the refrigerator until ready to serve.

In a large pan, sauté remaining diced purple onion and 1 tsp. olive oil for 5 minutes, or until slightly transparent and aromatic. Add tofu cubes and ground cumin, aiming to coat tofu evenly. Cook 5-7 minutes, or until tofu becomes firm and cumin becomes aromatic. Add BBQ sauce and salt and pepper to taste. If sauce is too thick, add 1-2 Tbsp. water. Reduce heat and set aside.

While the BBQ tofu is cooking, in a dry small pan, toast the pumpkin seeds over medium heat, moving the pan as you go to prevent the seeds from burning. Seeds will begin to pop and smell roasted when they’re done, about 4 minutes. Remove seeds from pan to prevent burning and set aside for garnish.

Prepare tortillas by covering with slightly moistened paper towels and placing in microwave for 20-30 seconds. (You can also soften tortillas in a dry sauté pan over medium heat, flipping consistently.) Or, if you’re especially daring, you can warm tortillas quickly over a gas stove burner flame to get authentic char marks.

Place 3 softened tortillas on a plate and fill each with about ¼ cup of BBQ tofu.Top with a heap of Mexicali Slaw. Drizzle Sriracha over tacos for added kick, if desired. Garnish with remaining green onion and the toasted pumpkin seeds.