1 16oz block of extra-firm tofu, see notes below on how to prep it
1/4C low-sodium soy sauce
1T peanut butter
1tsp garlic powder
1tsp chili powder
1/2 – 1tsp Sriracha (or alternate hot sauce of your choice)
Taco Fixings (salsa, sour cream, lettuce, etc)
To prep the tofu: Take tofu (when its still in the package) and freeze it. When frozen solid, take it out of the freezer and allow it to completely un-freeze. Trust me on this. Freezing changes the texture of the tofu. It becomes more ‘spongy’ if that makes sense. Once tofu is back to a normal temperature, press/squeeze excess water off (i.e. tofu press, book/plate/brick method, etc). Once it is ‘dry,’ crumble the tofu into small pieces.
In a separate bowl, whisk together soy sauce, peanut butter, cumin, garlic powder, chili powder and hot sauce. Add sauce to dry, crumbled tofu. Stir to combine.
Line a baking sheet with parchment paper. Preheat oven to 350 degrees. Spread tofu crumbles onto lined baking sheet. Bake at 350 for 20 minutes, stirring once halfway through. Tofu should be dried and crumbly. Serve in taco shells with your favorite taco fixings (lettuce, salsa, etc)