Shred the cabbage and add the other slaw ingredients. Stir and fridge until ready to top the tacos.

Pat the tofu dry. In a big flat pan, heat up some oil and place the tofu on a medium low heat so you can just barely hear it sizzle in the pan. Top with another heavy pan and let drain and cook for 20 minutes. Flip and repeat.

Dice and shred up the tofu into a crumbled mixture. You will need to use a knife on the browned edges. Saute an onion in some butter or oil until lightly browned. Add the tofu and stir well letting clumps form and brown. Add in the habanero, jalapeno, and garlic. Cook about 10 minutes stirring often. Add in the sauces and simmer for about 7 minutes. Remove from heat and stir in the basil just to wilt. Before serving, grill off the tortillas to serve with the tacos and slaw.