Tofu Tacos with Potatoes and Jalapeños

Name: Tofu Tacos with Potatoes and Jalapeños
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 14 ounce package extra-firm tofu (drained); ½ cup finely diced yellow onion; 1 large garlic clove (minced); 1 tablespoon olive oil; 3 tablespoons less sodium soy sauce (I like Kikkoman); 1 tablespoon tomato paste; 2 teaspoons chili powder; 1 teaspoon smoked paprika; 1 teaspoon cumin; Olive oil spray; 1 medium Russet potato (cut into ½-inch pieces); 2 large jalapeño peppers (seeds and membranes removed, cut into ½-inch pieces); 1 ½ tablespoons olive oil; 1 teaspoon kosher salt; black pepper (to taste); 4 ounces Hass avocado (sliced, from 1 small); 8 6-inch corn tortillas; 1 cup your favorite salsa (store bought or homemade); Optional toppings: shredded cheese (diced tomatoes, onions, lettuce or cilantro)