Prepare the tofu for frying by draining the tofu, and placing it on a clean kitchen towel on top of a plate or other flat surface. Wrap the towel over the tofu, and place another plate on top. Place a heavy object, such as cans or a book, over the top plate, and let sit for 30 minutes to press excess water out of tofu.

Combine all chimichurri ingredients in a blender, and blend until smooth.

Make the slaw by combining cabbage, apple, and lime juice, and tossing until combined.

Cut tofu into 1 inch cubes. Toss tofu in corn starch until evenly coated. Sprinkle cumin, chili powder, and salt over tofu and toss until evenly distributed. Meanwhile, heat vegetable oil over medium high heat in a large skillet.

Fry tofu until well brown and crispy on all sides, about 7-10 minutes. Remove fried tofu and place on a paper towel lined plate.

Assemble tacos by spooning tofu, chimichurri, and slaw into tortillas. Enjoy!