1. Set the pressed tofu on a baking sheet and freeze for at least 4 hours, up to overnight. Let thaw completely, then cut into ½-inch-thick slabs. (Freezing is optional, but will give the tofu a better texture. Freeze the tofu a couple of days ahead of time and thaw during the day.)

2. In a wide, shallow dish, whisk together the lime juice and zest, soy sauce, chili powder, cumin, coriander, brown sugar, salt, and canola oil.

3. Add the tofu to the marinade and turn to coat. Cover and refrigerate for 30–60 minutes, flipping once halfway through. 

4. While the tofu is marinating, make the grilled pineapple salsa. Brush a grill pan with canola oil and heat over high heat until just smoking. Working in batches, add the pineapple to the hot pan and cook undisturbed for 5–6 minutes until distinct grill marks appear and the pineapple is beginning to soften. Flip and cook for another 2–3 minutes, until grill marks appear on the other side. Transfer the pineapple rings to a cutting board and cut them into ¼-inch pieces.

5. Transfer the pineapple to a medium bowl, along with the onion, jalapeño, garlic, cilantro, salt, and lime juice, and stir to combine. Cover and refrigerate until ready to serve.

6. Grill the tofu: Brush the same grill pan with more canola oil. Heat over medium-high heat until just beginning to smoke. Working in batches, remove the tofu from the marinade and grill for 3–4 minutes on each side, until distinct grill marks appear. Cut each tofu slab into ½-inch slices crosswise on the diagonal.

7. Just before serving, grill the tortillas over medium-high heat until just warmed through and some brown spots appear, about 1 minute per side.

8. Assemble the tacos: Fill each tortilla with grilled tofu and top with 2–3 tablespoons of pineapple salsa and 1–2 avocado slices. Serve with lime wedges alongside.

9. Enjoy!