Step 1

Preheat the oven to 375F. Line a large baking sheet with parchment paper

Step 2

Pat dry the tofu with some paper towels and dice it into bite size pieces. Transfer it to a large bowl, add the oil, chili powder, salt, cumin, turmeric, onion and garlic powder and toss gently, until the tofu is well coated. Transfer to the lined baking sheet, and bake for 25 minutes

Step 3

In the meantime, prepare the pickled onions. Place the sliced onions in a medium bowl. Combine the warm water, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon sugar in a separate bowl, mix well and pour over the onions. Cover and refrigerate until ready to use

Step 4

Combine the diced pineapple, cilantro, tomato, avocado, lime juice and salt in a large bowl. Toss gently and refrigerate until ready to use

Step 5

To assemble the tacos, scoop some of the pineapple salsa on a tortilla. Top with tofu and onions and serve immediately