Prep: Combine all adobo crème ingredients in a small bowl. Press water from tofu by wrapping it in a few layers of paper towels and gently squeezing. Crumble into rough chunks.
Cook: Heat oil in a large sauté pan over medium heat. Add onion and garlic, cooking until onion softens and becomes translucent, 3 to 5 minutes. Add tofu and the spices, increasing heat to medium/high. Cook, stirring and crumbling tofu until it begins to brown. Stir in tomato paste and vinegar then remove from heat. Taste and adjust seasonings as needed.
Serve: Serve soyrizo warm on tortillas, topped with adobo crème, pickled red cabbage, avocado, and cilantro.