Heat the olive oil in a large non-stick skillet on medium heat.

Use clean dry hands to crumble the tofu into the skillet. Use a potato masher if needed to really break down those larger chunks.

Add the rest of the ingredients. Stir everything together and use your spoon or rubber spatula to break up the larger chunks of tofu. You want everything to be a very ground meat texture. Continue to stir until everything is well-incorporated.

Cook on medium heat (or medium-low if you notice the tofu becoming too crisp too fast) for 30 minutes, stirring every 5-10 minutes. You want to cook the water out of the tofu slowly so the outside doesn’t burn before the inside is nice and meaty.

While the tofu cooks, prep your taco toppings.

When the tofu is finished cooking, remove from heat and assemble the tacos as desired!

Store leftover tofu taco crumbles in an airtight container in the fridge for 5-7 days or freeze them for up to 3 months.