Chopped up the pressed tofu into 1 inch cubes and add to the pan. Cook for about 10 minutes, staring occasionally and continuing to chop the tofu with your spoon.
Add all the spices to a small bowl and add a splash of water. Whisk to combine and poor the mixture into the pan.
Cook tofu for an additional 10 to 20 minutes, until most of the moisture has cooked off and the tofu is not too jiggly.
Add to a warmed tortillas with desired toppings and enjoy!
Recipe Notes
This recipe is an adaptation from the Minimalist Baker’s tofu scramble. Several ingredients have been changed, but if you would like to see the original recipe, click here.