Step 1

Heat two tablespoons of the vegetable oil in a large skillet set over medium heat. Once the oil is shimmering, add the sliced corn tortilla strips and fry until crispy, about 2 to 3 minutes per side. Transfer crispy tortilla strips to a paper towel-lined plate to drain. Set aside.

Step 2

Add the remaining tablespoon of oil to the pan and allow to heat. Add the yellow onion and jalapeno; saute for 2 to 3 minutes, until soft.

Step 3

Add the block of tofu to the pan. Use the back of a wooden spoon to break the tofu up into small crumbles. Stir in the nutritional yeast (if using), paprika, and cumin.

Step 4

Return the crispy tortilla strips to the pan, along with the salsa and minced cilantro. Cook for 2 to 3 minutes, stirring frequently, until the liquid has absorbed and the tortillas are soft.

Step 5

Transfer the mixture to a warm serving plate and serve alongside the warm mini taco boats and garnishes.