Tofu Crack Tacos

These tacos are ridiculously good. It's almost impossible to stop eating the bits of tofu. Even people who don't think they like tofu love this. Trust me.

Ingredients:

• 2 (14-16 oz) blocks of firm tofu

• 1/4 cup + 3 Tbl. olive oil

• 2 Tbl. soy sauce

• 2 tsp. ground cumin

• 1/2 tsp. garlic powder

• 1/2 tsp. onion powder

• 1 tsp. kosher salt

• 1/2 tsp. ground pepper

• 1/4 cup tomato paste

• Warmed flour or corn tortillas

Instructions:

1. Preheat the oven to 400.

2. Line two baking sheets with parchment paper.

3. Drain the tofu over a sink and squeeze it to get out most of the moisture. As it crumbles apart, drop the pieces into a large bowl. You want it all crumbled in different sizes.

4. Drizzle the tofu with the 1/4 cup of olive oil and soy sauce. Add the spices and toss it all together with your hands until it's well coated.

5. Spread the tofu evenly across the two baking sheets and roast in the oven for about 30 minutes. Toss it around at about the half way mark.

6. Meanwhile, combine the tomato paste and olive oil in a small bowl. After the tofu has cooked for 30 minutes, remove it from the oven and divide the tomato paste mixture between the two pans. Toss it all together and smooth out each pan again and put back in the oven.

7. Cook for about 10-15 minutes more until the tofu is starting to make cracking noises and is getting brown and crunchy.

8. Remove the tofu and pile it into warm tortillas. Top with whatever you'd like - guacamole, cilantro, a squeeze of lime juice, red onion, radishes, etc.