Easy Tofu Tacos

Make the tofu crumbles: Drain the tofu container, then pat the tofu dry with a clean dish towel. Place the tofu in a large bowl and use your fingers to break the tofu into roughly bite-sized crumbles. (It might be a little cold on your hands, but don’t worry. It should only take a few seconds!)

Stir in the soy sauce, vinegar, salt, garlic powder, chili powder, cumin, smoked paprika, and 2 tablespoons of the olive oil.

Heat the remaining 1 tablespoon olive oil in a large non-stick skillet.

Add the tofu and cook on medium-high for 8 to 10 minutes, breaking up large pieces into bite-sized chunks and stirring occasionally, until browned and lightly crispy and the liquid evaporates. (The exact timing depends on the tofu brand.)

Assemble the toppings: Thinly slice the red cabbage , and place it in a bowl. Spritz with the juice of 2 lime wedges and add a few pinches kosher salt . Mix the vegan yogurt with Mexican hot sauce to taste, and add a few pinches of salt.

Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.

Serve: Place the tofu crumbles in the tortillas, then top with toppings and enjoy.