Preheat oven to 400 F and line a large baking sheet with parchment paper. Place the butternut squash on the baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast for 35-40 minutes, or until fork tender and crispy.
Press the tofu if desired (I skipped this step and it turned out perfectly, but pressing the tofu will result in a firmer texture).
Grate the tofu on a cheese grater and set aside until ready to use. Heat the olive oil in a large skillet over medium heat. Chop the onion, mince the garlic, and add it to the skillet. Cook, stirring occasionally, for five minutes. Add the salt, pepperto taste, and the paprika.
Whisk together the barbecue sauce, Dijon mustard, tamari, hot sauce, and Worcestershire sauce in a medium bowl. Add the tofu to the skillet, followed by the barbecue sauce mixture. Cook over medium heat, stirring occasionally, for 10 minutes, or until most of the liquid has been absorbed. Cover and set aside until ready to eat.
To make the Grapefruit Cabbage Slaw, place the cabbage, grapefruit, and cilantro into a medium bowl. Measure the olive oil, lime juice, apple cider vinegar, garlic, maple syrup, salt, and pepper into a glass jar, screw the lid on tight, and shake vigorously to combine. Pour the dressing onto the slaw and toss to coat.
To make the Avocado Citrus Sauce, place all ingredients into the jar of a blender and blend until smooth. Transfer into a glass container and cover until ready to serve.
Warm the tortillas if desired. To serve, divide squash, tofu, slaw, sauce, and cilantro evenly among eight tortillas. Garnish with additional hot sauce, if desired.