Remove the tofu from the package and drain excess liquid from the tofu by patting it dry with a paper towel. Set aside. 

Add all of the ingredients for the slaw into a bowl and toss. Place the slaw in the refrigerator for later. 

Heat a large skillet (that can later be placed in the oven) over medium/low and add olive oil to the pan. 

When the olive oil is fragrant, carefully crumble the tofu into bite size pieces and place it into the hot skillet. 

Let the tofu ground cook for 4-5 minutes on it’s own to cook off any liquid (do not cover). Stir the tofu around periodically.

When most of the excess liquid has been cooked off, season the tofu with the taco seasoning. Toss the tofu and taco seasoning together. 

In a separate bowl, whisk together the tomato paste, water and maple syrup. 

Pour the tomato paste mixture over the tofu and toss everything together. 

Turn the heat up to medium/high and cook the tofu in all the spices and liquid until it begins to brown (4-5 minutes). 

While the tofu is cooking, turn the oven to broil. 

Add the walnuts to the skillet and toss until it is combined with all of the tofu ground. 

Remove the skillet from the stove and place it in the oven. 

Let the tofu and walnut sit under the broiler for 2-4 minutes until it browns. 

Remove the oven. 

Assemble the tacos. Place the tortilla flat and add a spoonful of tofu ground to the tortilla and then top the tofu with the radish slaw. Repeat until all tacos are assembled. 

Top with optional toppings and enjoy.