Tofu Smash Tacos

Press the tofu for at least 15 minutes to remove excess moisture, then crumble it into bite‑size pieces.

In a small bowl, whisk together soy sauce, lime juice, cumin, smoked paprika, and garlic powder; set aside.

Heat the vegetable oil in a large skillet over medium‑high heat until shimmering.

Add the crumbled tofu to the skillet, spreading it in an even layer; let it sear without stirring for 2‑3 minutes to develop a crust.

Stir the tofu and pour the seasoning mixture over it; continue cooking, stirring occasionally, until the tofu is golden and the liquid has evaporated, about 4‑5 minutes.

While the tofu cooks, prepare the Sriracha mayo by mixing vegan mayonnaise with Sriracha sauce in a small bowl; adjust heat to taste.

Warm the corn tortillas in a dry skillet or microwave for 30 seconds, then keep them covered to stay soft.

Assemble each taco: place a generous spoonful of smashed tofu on a tortilla, drizzle with Sriracha mayo, and top with sliced red onion and chopped cilantro.

Serve immediately with lime wedges on the side for squeezing over the tacos.