Drain tofu and place on paper towel-lined cutting board. Slice block in half horizontally, then cut down vertically into eighths, resulting in 16 pieces.
Spray large frying pan with cooking spray and add 1 tablespoon avocado or olive oil. Heat over medium high heat on stovetop. Remove pan from heat and let cool a few seconds, then add the tofu pieces in a single layer—I find that this cuts down on the splattering caused by the combination of tofu's high moisture content and hot oil—then return pan to heat and sear tofu until light golden brown on first side, about 3 minutes, then flip and sear the second side. Transfer to a paper towel-lined plate or sheet pan to blot some of the oil.
Warm tortillas and have everyone assemble their own with two tofu pieces, shredded cabbage, carrots, jalapeños, cilantro, and a drizzle of Spicy Almond Sauce. Pass lime wedges, because an extra spritz of lime is nice.