Taco filling: Crumble extra firm tofu in large nonstick skillet on med-high to let it dry out a bit first then add oil to fry. If it isn’t dried before adding the oil then the texture will be more like scrambled eggs. You could press the water but I’m lazy and cooking it an extra 10 minutes isn’t gonna kill me. Break up any large chunks with a wooden spatula. Add a taco seasoning packets mixed with water. Can be eaten hot or cold like in a salad. Serve with