Preheat the oven to 400 degrees F (200 C). Line a baking tray with parchment.
Press the water out of the tofu while heating up the oven. Carefully press the tofu with your hands. Slice the tofu into two even-thickness pieces. Wrap a few layers of cheesecloth (or kitchen paper towel) outside the tofu, and place a small tray with a heavy weight on top. The weight can be a jar of pickles or canned tomatoes.
When the oven is heated, cut the tofu into 1/2-inch (1-cm) pieces and transfer into a big bowl.
Add the hoisin sauce, soy sauce, vegetable oil, cumin powder, and the garlic powder. Gently mix with a spatula until the tofu cubes are evenly coated.
When the oven is heated, transfer and spread the tofu onto the parchment-lined baking tray, and reserve the marinade for later.
Bake the tofu for 10 minutes. Remove the baking tray from the oven and discard the parchment paper. Add the reserved marinade, and gently mix again to coat the tofu. Bake for another 5 to 7 minutes, until the surface turns brown and crispy.
Creamy Sriracha sauce
Add everything into a mixer and mix until it forms a smooth sauce. You can also add everything into a deep cup and use a hand blender to mix the sauce.
The sauce is ready to use now.
You can store the leftover sauce in an airtight jar in the fridge for up to 5 days. The leftover sauce will taste even better.
While baking the tofu, preheat the tortillas. Place tortillas in two stacks (4 pieces per stack) and wrap with aluminum foil. Bake on the bottom rack of the oven for 10 to 15 minutes, until heated through.
Assemble the tacos by adding the baked tofu, avocado, and cherry tomatoes into the tortillas. Add peppers according to your spiciness tolerance. Add 2 tablespoons of no-fat creamy Sriracha sauce and drizzle with lime juice. Garnish with cilantro.
Serve immediately and enjoy!