Sour cream, vegan sour cream, or plain Greek yogurt
Lime slices,for squeezing over
Instructions
Preheat your oven or air fryer to 400°F.
In a large bowl, crumble the pressed tofu into small pieces the size of a dime using your hands or a fork.
To the same bowl, add over soy sauce, nutritional yeast, ground cumin, chili powder, garlic powder, onion powder, paprika, diced onion, diced pepper, and oil and mix to combine. You can cook this mixture right away or let marinate for up to 24 hours in the fridge.
Oven instructions: Spread the tofu mixture evenly on a large baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the tofu is slightly browned. Be sure to rotate the pan and stir halfway through. Remove the pan from the oven and let the tofu rest for 5 minutes to firm up before serving.
Air fryer instructions: Spread the marinated tofu evenly on a large air fryer basket lined with parchment paper or sprayed with cooking oil. Bake for 10-12 minutes, or until the tofu is slightly browned. Be sure to remove the tofu and toss around halfway through cooking. Let tofu rest in the air fryer basket for 5 minutes to firm up before serving.
Warm up corn tortillas by placing them on a pan (with no oil) over medium heat for 1-2 minutes per side or microwave tortillas in a slightly damp paper towel for 20 seconds.
To assemble tacos, spoon about 1/4 cup crumbled tofu mixture onto the tortillas and add over any desired toppings.
Notes
*Note on pressing: You can press the tofu by hand, by using a heavy object, or with a press made for tofu. Read my guide HERE for full instructions on each of these methods!