Ingredients

    For the Filling:
    1 Lb Extra Firm Plain tofu
    ½ Onion, thinly sliced
    1 cup nutritional yeast
    ¼ cup tamari
    1 Tb cumin
    ½ cup cilantro
    3 Tb canola oil
    For the Salsa:
    2 Tomatoes, coarsely chopped
    ¼ Red onion finely chopped
    1 Clove garlic, minced
    1Tb olive oil
    Juice of 1 lime
    Salt to taste
    For Assembly:
    6 tortillas, flour or gluten-free corn
    Canola oil for frying
    1 cup lettuce, shredded
    ¼ Red onion, thinly sliced
    Your favorite taco toppings, plus serrano chilies, jalapeno peppers, black olives, and dairy or vegan sour cream. Try plain yogurt for a tangy alternative to sour cream.

Instructions

    For the Filling:
    Heat 1 Tb canola oil in a medium sized skillet.
    Saute until translucent and lightly browned
    Crumble Extra Firm Plain tofu into approximately ½ inch pieces.
    Add nutritional yeast, tamari, cumin, and onion. Mix thoroughly, until all nutritional yeast is absorbed.
    Lightly coat a baking sheet with remaining canola oil. Spread tofu mixture evenly on sheet.
    Bake until edges are slightly crispy and golden brown, removing to stir every 15 minutes or so. Total baking time is approximately 45 minutes.
    For the Salsa:
    In a small mixing bowl combine tomato, onion, garlic, lime, cilantro and olive oil. Add serrano chilies or jalapeno peppers, finely diced, if you like the hot stuff. Salt to taste.
    For Assembly:
    In a small skillet heat over medium enough canola oil to cover one tortilla.
    When oil is hot fry one tortilla until lightly golden. Fold in half with tongs and fry until golden brown, one side at a time.
    Place on paper towels to drain and repeat.
    Fill taco shells with tofu and all your favorite fillings, and tell us if this isn’t the best darn taco you’ve had in years!