Preheat the oven to 200 degrees.
Shred the pressed tofu into a bowl using the large holes on a grater. Add the soy sauce, cumin and smoked paprika and toss to cover. Throw onto a lined baking tray and put in the oven for 15 minutes. Flip once halfway through.
In the meanwhile chop the onion. Heat some oil in a pan and fry the onion for about 5-7 minutes on medium heat. Add the garlic and fry for 1 minute. Add the tomato passata and all the leftover spices (cumin, smoked paprika, sugar & salt). Put on medium heat and and stir well.
Chop the salad filling: dice the tomatoes and cucumber. Drain the canned corn. Chop the fresh parsley, and add everything to a bowl, with the lemon juice and salt. Stir well.
When the tofu is done, take out of the oven and add to the tomato sauce. Stir well, and take of the heat.
Assemble the tacos by adding the tofu filling and salad. If you're feeling naughty, add some garlic sauce. Enjoy!