Fold paper towels around tofu and place weight on top to press down for at least 15 minutes. (This gets some of the extra water out of the tofu which allows for a crispier tofu)
In medium bowl, combine cornmeal, cumin, chili powder, paprika, salt, garlic powder and black pepper.
While waiting for the tofu to drain, place the cilantro, scallions, yogurt, water and salt in a food processor or blender and blend until smooth. Set aside.
When tofu is drained, cut into ¾ inch cubes. In medium bowl, gently toss the tofu in the Sriracha, soy sauce and honey. Be careful not to break the tofu up. Toss the tofu in the cornmeal mixture.
When you heat up skillet for tofu, heat olive oil in small skillet over medium heat as well. Add onion and cook for 3 minutes. Add frozen corn and cook for 5 minutes. Stir in black beans, salt and black pepper and cook until beans are warmed through. Set aside until tacos are done. (You can skip this step if you don't want to make corn/black bean mixture)
Heat the oil over medium high heat in a cast iron or non-stick skillet. Add the tofu to the skillet and allow to get crisp on one side. It should take about 5-7 minutes. Flip and cook for another 5 minutes to get other side crisp. You do not want to flip too much, as it will break up the tofu. When tofu is cooking, warm the tortillas either in the microwave or in a 8 inch pan over medium heat. Build the tacos with your desired toppings.