This was a freestyle cooking method when these tacos were developed. Exact measurements may be a bit off.
WHAT'S IN IT?
HOW TO MAKE IT:
If you have a cast iron skillet, it's the preferred cooking gear for this. It allows the tofu to get a little crunchier.
Add olive oil to pan and heat it on a medium temp. Slowly sprinkle the tofu into the pan, so it covers the entire pan. Let it cook for 2 minutes before you start to move it around. Sprinkle yeast and taco seasoning over the tofu and blend. Let the tofu sit for 2 minutes, move it around, let it sit for 2 more minutes. Add the green onion and cilantro. Cook the tofu to your desired crispiness. I cooked it for about 10 minutes.
Warm the two tortilla's, place the arugula/spinach mix on top then layer in the tofu, adding the cucumber, and avocado. Top it off with your favorite hot sauce and serve. For a spicier kick, toss in some jalapeno's.
It's so damn good, you won't know it's tofu!