1. Sauté the aromatics and tofu: Sauté the onion on medium high heat for 2-3 until it softens and becomes translucent. Add the minced garlic, chili powder, cumin, smoked paprika, sweet paprika, salt, and pepper. Stir and cook for 30 seconds until fragrant. Crumble in the tofu and stir to combine. Cook for 3 to 4 minutes, stirring occasionally. The tofu will soften and just begin to brown.
2. Add the black beans and seasonings: Reduce the heat to medium low and add the can of black beans with liquid. Use the back of a spoon or spatula to gently press the beans so they’re mashed. Add the tomato paste, soy sauce, adobo sauce, and chopped chipotle pepper. Gently simmer on medium low for 10 minutes, stirring occasionally. Add the lime juice, stir, and remove from heat.
3. Prepare the tortillas: Preheat the oven to 425. Spray (or brush) a large baking sheet with olive or avocado oil. Lay 8-10 tortillas on the sheet, making sure they get a bit of oil on them. It’s okay if they overlap. Spray them again with oil. Bake for 3 minutes or until they are soft and malleable. Remove them from the oven.
4. Assemble the tacos: Place 2 tablespoons of the black bean mixture onto one half of the tortilla. Sprinkle the cheese on top. Carefully fold the tortilla over to cover the cheese and black beans. Press gently so it stays together (you could also flip it over to keep the taco sealed). Repeat for all the tortillas.
5. Bake: Bake for 16 to 20 minutes, gently flipping them using a spatula halfway through.The tortillas should be light brown and slightly crispy (they will crisp even more while they cool).
6. Make the crema and serve: While the tacos are baking, make the crema by adding to a blender the avocado, tofu, lime juice, lime zest, garlic cloves, cilantro, jalapeno, water, and salt. Blend until smooth. Serve tacos warm with crema.

Leftovers can be stored for 3 to 4 days in an airtight container in the fridge. Reheat in the oven, toaster oven, or air fryer until warm.