Rub all sides of the tofu with the spices. Place it in the smoker and bring the temperature up to 210 to 220 degrees. Cook in the smoker for about 3 hours. It should be fairly firm by then.

While the tofu is smoking, make the cream.

Chop the chipotles into chunks. Add them with the sea salt, lime juice, and lemon pepper to the cream. Using an immersion blender, whip everything together until the cream begins to thicken. Set aside. 

Remove the tofu from the smoker and slice.

Next, cook it in a heavy skillet until it's firm and a little crumbly.

Prepare the tortillas the way you like them - fried or warm and soft.  I warmed them on a griddle until they were soft and pliable.

Place the tofu in the tortilla with condiments of your choice. We used chopped sweet onion, cilantro, some shredded cheese and the crema.

Add a lime wedge to each plate and enjoy!