Press the tofu for at least 15 minutes. If you don't havea tofu press, place the tofu block between two plates. Weigh the top plate down with a heavy can or bag of beans until water starts to come out of the tofu block.
Prepare the marinade by blending together the red onion, garlic, ginger, jalapeno, jerk seasoning, apple cider vinegar, soy sauce, olive oil, lime juice and brown sugar into a puree.
Slice the tofu into thick rectangles and place in a shallow dish. Cover with the pureed marinade. Let marinate covered in the fridge for at least 30 minutes and up to 24 hours.
Heat a skillet over medium-high heat. Add the tofu (reserve the marinade for the coconut sauce) and saute until dark brown, almost blackened. Rotate to saute each side.
Make the coconut sauce by stirring together equal parts remaining marinade and coconut milk.
Heat the corn tortillas in a hot skillet over high heat. Flip to brown both sides.
Make your tacos by layering each tortilla with purple cabbage and mango. Top with blackened jerk tofu and drizzle with coconut sauce. Enjoy!
This recipe is adapted from Piquant Post's Jerk Chicken recipe.