Preheat the oven to 425ºF. Line a baking sheet with parchment and set aside.
Cut the tofu into 1" cubes and season with paprika, salt and pepper.
Arrange the chickpea flour, almond milk and quinoa crispies in a line into three separate bowls. Take 5 - 6 cubes of tofu and toss it in the chickpea flour. Dip one in the almond milk, then gently roll them in the quinoa crispies, pressing down firmly so they stick. Place tofu on baking sheet and repeat until all tofu has been used.
Bake for 30 minutes, flipping every 10 minutes or so to ensure even cooking.
Serve on top 3 - 4 cubes of tofu onto the corn tortillas and top with some shredded cabbage, avocado and the lime crema. Sprinkle with chopped cilantro if desired.