Heat the oil in large skillet over medium-high heat. Add onion and cook it until soft and translucent, stirring occasionally, about 5 minutes.
Stir in the garlic, cumin, paprika, chilli powder, and black pepper. Cook everything together for about 1 minute, until the mixture becomes very fragrant.
Crumble the tofu into the skillet, keeping it as chunky as you like. Stir to coat the tofu in spices. Cook everything for about 2 minutes, or until the tofu begins to brown. Be careful, as tofu that's been frozen tends to burn quicker.
Stir in the bell pepper and cook it with the tofu for about 2 minutes, until it just begins to become tender.
Stir in the tomato sauce, soy sauce, and hot sauce.
Continue to cook the mixture, stirring occasionally, just until everything is well mixed and the liquid dries up just a bit, about 2 minutes, adding a bit of water to the skillet if it dries too much.
Take the skillet off of the burner and season the mixture with salt to taste. Adjust any other seasonings to your liking.
Make the Pico De Gallo bu mixing together the finely chopped red onion, tomatoes, lime juice, corianders and jalapeño. Season with salt and pepper
Serve tacos with avocado, pico de gallo and coriander leaves and any other toppings of choice