Tofu makes the best vegan taco meat! The trick: freeze your tofu for the perfect crumbly texture. Then sizzle it up in a skillet with Tex-Mex spices and stuff it into warm tortillas to make these amazing tofu tacos!
Heat the oil in large skillet over medium-high heat. Add onion and cook it until soft and translucent, stirring occasionally, about 5 minutes.
Stir in the garlic, cumin, paprika, ancho chile powder, and black pepper. Cook everything together for about 1 minute, until the mixture becomes very fragrant.
Crumble the tofu into the skillet, keeping it as chunky as you like. Stir to coat the tofu in spices. Cook everything for about 2 minutes, or until the tofu begins to brown. Be careful, as tofu that's been frozen tends to burn quicker.
Stir in the bell pepper and cook it with the tofu for about 2 minutes, until it just begins to become tender.
Stir in the tomato sauce, soy sauce, and hot sauce.
Continue to cook the mixture, stirring occasionally, just until everything is well mixed and the liquid dries up just a bit, about 2 minutes, adding a bit of water to the skillet if it dries too much.
Take the skillet off of the burner and season the mixture with salt to taste. Adjust any other seasonings to your liking.
Divide the mixture into tortillas or taco shells and top with toppings of choice.