Using a hand grater, grate the tofu into a large bowl.
Add 1 tablespoon of oil, 2 tablespoons soy sauce, 2 tablespoons tomato paste, 2 teaspoons cumin, 1 teaspoon smoked paprika, garlic granules, and salt. Stir to combine.
Spread the tofu mixture on a baking sheet and bake for 30 minutes stirring every 10 minutes.
Add the remaining oil to a frying pan and bring to medium heat.
Add the onion and garlic and cook for 5 minutes.
Add the remaining tomato paste, the remaining soy sauce, pineapple juice, the remaining cumin, and the remaining smoked paprika and cook on low heat for 10 minutes, stirring frequently.
When the tofu is done, add it to the frying pan and stir to combine.
Slice or chop the avocado.
Stuff the taco shells with shredded tofu, diced tomato, lettuce, black olives, avocado, and any optional toppings.