2 teaspoons ground cumin
1 teaspoon curry powder
1 teaspoon dried thyme
½ teaspoon ground turmeric
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt
4 tablespoons water
2 tablespoons olive oil
1 lb firm tofu, drained and pressed
1 bunch green onions, chopped
¼ cup nutritional yeast
12 corn tortillas
¼ cup Daiya cheddar-style shreds, divided among 12 tacos
½ cup salsa, divided among 12 tacos
1. In a small bowl combine all seasonings and water. Whisk with a fork to mix well. 2. Heat olive oil in a skillet over medium heat.
3. Break up tofu into smaller chunks and add to skillet with green onions. Use a metal spatula to break up the chunks into smaller bits. Fry for 10-12 minutes, stirring often. Use the spatula to scrape off any crispy bits from the bottom of the frying pan.
4. Add the spice mixture and nutritional yeast. Stir well to combine and heat through. Fry an additional 5 minutes.
5. Divide tofu scramble filling between 12 corn tortillas, sprinkle with Daiya and spoon salsa over top.