Wrap tofu in towel. Put a heavy object like a cast iron pan on it and let it bleed 1 hour and 30 minutes. During this time, combine the 8 first ingredients. Coarsely crumble the tofu and mix it well in the marinade. Let it rest in the refrigerator from 1 to 24 hours.

When the tofu is ready, prepare the filling. In a large pan, heat oil at medium temperature and stir in half of the onion. Cook until it soft. Add half of the garlic and the tofu. Let it cook 5 minutes. Transfer in a bowl and set aside.

In the same pan, heat oil at medium temperature and stir in the rest of the onion and the bell pepper. Cook until they are soft. Add the rest of the garlic and tomato paste, and cook a minute. Add tomatoes, spices, salt, pepper and half of the lime juice. Let it stew about 15 to 30 minutes. Add the rest of the lime juice, water or broth and cilantro. Adjust the seasoning.

Serve in taco shells with the proposed garnish or anything you want.