A flavorful and easy-to-make tofu taco filling that is perfect for a quick and satisfying meal.
If desired, freeze the tofu overnight and then thaw it by boiling for 15 minutes.
Freezing tofu changes its texture, making it chewier and better at absorbing flavors.
Heat olive oil in a skillet over medium heat and sauté the chopped onion and minced garlic until fragrant.
Cook the onions until they are translucent for the best flavor.
Add the soy sauce, tomato paste, ground cumin, and chili powder to the skillet. Stir well to combine.
Mix the spices thoroughly to ensure even distribution.
Drain and press the tofu to remove excess water, then crumble it into the skillet. Cook, stirring occasionally, until slightly browned.
Crumble the tofu finely for a texture similar to ground meat.
Drain most of the liquid from the diced tomatoes and add them to the skillet. Stir and cook for a few more minutes.
Adding the tomatoes last helps retain their freshness and flavor.
Serve the tofu filling in taco shells or tortillas with your favorite toppings.
Garnish with fresh cilantro, lime juice, or avocado for added flavor.
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