Preheat your oven to 400 degrees F.
Dice the tofu into small cubes.
Place the milk, panko and flour in three separate small bowls.
Add the garlic powder and paprika to the panko and stir.
Dip each tofu cube into the flour, then milk, then panko.
Place in a single layer on a baking sheet and bake for 15 minutes. Flip, then cook for another 15 minutes until golden brown. Tip: a silicone baking mat is perfect for keeping the tofu from sticking to the pan.
Meanwhile, combine the slaw ingredients in a large bowl. Refrigerate while the tofu is cooking.
Combine the avocado crema ingredients in a blender or food processor and puree until smooth.
To serve, add the baked tofu to the tortilla. Drizzle with avocado crema. Top with a handful of cabbage slaw.
To make vegan, simply use vegan sour cream and non-dairy milk.