Add the oil, vinegar, maple syrup or honey and salt to a large bowl and whisk until combined. Next, add in the cabbage, pepper, carrots, and cilantro, and stir until everything is coated with the sauce. Refrigerate until ready to use.
Make the tacos:
Coat the bottom of a large skillet with oil and place it over medium heat. When the oil is hot, add the tofu and tamari or soy sauce. Cook tofu the until browned and crispy, about 10 minutes, flipping once or twice. Add the chickpeas and cook for another 2 minutes, and then stir in the peanut sauce and continue to cook until heated, about 2-3 minutes.
Heat the tortillas in a frying pan if desired, and then fill each with about ⅓ cup tofu mixture, a spoonful of slaw and chopped peanuts, if desired.
Use maple syrup and a vegan variety of peanut sauce if you'd like to keep these tacos vegan.