Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high.
Place potatoes in a saucepan, cover with water, and bring to a boil. Cook for 5 minutes, or until slightly tender. Drain, toss with 1 tbsp oil, paprika, garlic powder, salt, and black pepper. Grill potatoes until cooked through and darkened, about 8 minutes, stirring at least once. Set aside and keep warm.
Brush avocado with oil and place on a greased grill, cut-side down. Grill for 5 minutes, or until grill marks appear. Let cool, then mash in a bowl. Stir in tomato, onion, cilantro, jalapeño, lime juice, garlic, and a pinch of salt.
Slice tofu along its width into 2 slabs. Slice each slab lengthwise to make 4 pieces. Line cutting board with paper towel. Top with tofu; using paper towel, press gently to remove liquid. Brush both sides of tofu with oil and season with salt and pepper. Grill tofu until golden and grill marks appear, about 4 minutes per side. Turn 90° halfway through cooking each side for a crosshatch pattern.
Place tofu on a serving plate, brush on hoisin sauce, and spread on some guacamole. Top with another tofu piece, hoisin sauce, and more guacamole. Serve with sweet potato fries.