Drain and pat the tofu dry. Cut it into 1/2 inch cubes.

Mix the dry marinade ingredients and whisk to blend well, then stir in the wet ingredients and mix. 

Pour the marinade over the tofu and gently stir to cover every piece completely. Let it sit for 1 to 3 hours

When you are ready to serve, heat the oil in a heavy skillet on medium to medium-high heat.

Add the tofu and cook about 3-4 minutes, then turn with a spatula. The chili tends to produce a little bit of a fume that might make you cough. Just open a window or turn on the fan. You want the tofu to be a bit on the crispy side, not mushy.

Cook the tortillas they way you like them. I like crispy fried, my husband likes just soft (wrapped in foil and heated in the oven to soften).

Place the tofu in the tortilla then top with your favorite taco toppings. I used cashew cheese, lettuce, tomatoes and green salsa. Delicious!!