Step 1

Preheat the oven to 400℉. Using 4 medium-sized mixing bowls, place the tortillas in the bowls, and press along the sides and bottom. You can also lightly brush the tortillas with oil to make them crispier.

Step 2

Roll some parchment paper into a ball and place in the center of each tortilla to help them keep their shape. Bake for 14 minutes, until they are golden brown and crispy. Remove the shells from oven, and allow to cool completely.

Step 3

Prepare tofu by draining excess liquid and placing tofu in a large bowl. Using a potato masher, fork, or hands, crumble the tofu into small pieces until it looks scrambled. Add Bragg's liquid aminos, nutritional yeast flakes, smoked paprika, cumin, onion powder, garlic powder, and cayenne pepper, and toss to coat.

Step 4

Heat the oil in a large skillet on medium-high heat. Add the crumbled tofu, and cook, stirring occasionally, until crispy and brown.

Step 5

To assemble the taco salad, fill tacos with seasoned tofu crumbles, black beans, salsa, lettuce, red onions, avocado, vegan sour cream, and vegan cheese. Garnish with chopped cilantro leaves.