Step 1

There is no need to press the tofu as any excess moisture cooks out in the pan. Simply drain off the excess water and pat dry. Use the large side of a cheese grater to grate the block of tofu into shreds. Set aside.

Step 2

Heat the oil in a large skillet or non-stick pan over medium-high heat. Add the onion and garlic and sauté until the onion just begins to brown, 3 - 5 minutes. Reduce the heat to medium and mix in the shredded tofu. Cook for about 10 - 15 minutes until the tofu begins to brown. The less time you cook the tofu the more tender it will be, and the longer you cook the tofu the more dry and chewy it will be, so cook to your desired texture.Tip: don't stir the tofu too much, let it cook for a couple of minutes without stirring so that the bottom can brown. Stirring too often will make it difficult for the tofu to brown.

Step 3

Once the desired texture is reached, add the tomato, soy sauce and all of the spices and mix in. Continue to cook for another 2 - 5 minutes to heat through.

Step 4

Fill your taco shells with the tofu taco meat, and top with desired toppings. Allow leftover tofu filling to cool before storing in an air-tight container in the fridge for up to 4 days.