The BEST Tofu Tacos

In much the same way I made yesterday's Lettuce Wraps with Tofu, you can easily make Tofu Taco "meat" without slaving over a hot stove.
Just throw it in the oven, turn a couple times and by the time your tomatoes are chopped and your guacamole's made, you have a firm, spicy, taco "meat" filling!!

This is yet ANOTHER long-time family favorite (see a theme this month?).

Tofu Taco Filling

• 2 12-14 oz. packages water-packed firm tofu 
• 1 Tbsp soy sauce
• 1 envelope (or 3+ Tbsp.) taco seasoning of your choice (to taste, some is saltier than others)
• 1/2 cup salsa
• 1/2 cup finely chopped onion
• 3 Tbsp. vegetable/corn/olive oil 
• 2 Tbsp. minced fresh cilantro
• Fresh corn tortillas or crisp taco shells
• Taco "fixin's" of your choice

Heat oven to 400°.
Pat tofu dry, crumble into bowl and add soy sauce, taco seasoning and salsa. Mix sauce evenly (I use my hands) into tofu until well blended and tofu is crumbled uniformly but not mashed.
Add more salsa or taco seasoning to taste, the flavors will concentrate somewhat upon baking, but keep in mind, tofu is pretty bland on it's own, season it well. You don't want it overly "wet" though!
Stir in onion.
Pour oil into 9X12 glass baking pan.
Add tofu, toss with oil and spread out evenly.
Bake for 30 - 45 minutes until browned and firm (depending on how moist the tofu is), stirring every 10 - 12 min. to make sure it doesn't stick.

This is a GREAT method for cooking tofu when you can't watch it over the stove every second and you want it "burger"-like and crumbly.

When tofu is firmed, browned and dried out (not crispy!) to your liking, remove from oven, stir in cilantro and serve with tortillas and top with other taco "fixin's".