Drain the tofu, then pat dry with a clean paper towel. Cut into small pieces or crumble with your hands.
Toss the crumbled tofu with the soy sauce and vinegar, then add the taco seasoning.
Heat the olive oil on MED-HIGH in a large skillet. Add the tofu and cook for 5 minutes, until browned and lightly crispy.
Thinly slice the red cabbage and combine it in a bowl with the lime juice and season with a pinch of salt.