Press the tofu. 30 minutes before you plan to start cooking, remove the tofu from its container. Put the tofu block on a dinner plate lined with a thick stack of paper towels. Add another layer of towels on top of the tofu, then another dinner plate. Place something moderately heavy on top of it to press out the liquid. I generally prefer a 24-oz can of diced tomatoes, or something like that.

Mash the tofu. Once the tofu has finished pressing, place the block into a medium bowl and mash the tofu with a potato masher or fork. Set aside. Don’t mash it too much, you just want to break it up so it looks kind of like scrambled egg pieces. You can also use your hands to break it up. 

Cook the onion and garlic. In a wide, heavy skillet over medium heat, warm the oil. Add the onion and saute for 3 to 4 minutes. Stir in the garlic, and cook for about 1 minute.

Add the tomato sauce and spices. Stir in the tomato sauce, cumin, red pepper flakes, turmeric, oregano and smoked paprika. Cook for about 2 minutes, stirring frequently. Add the salt and pepper.

Add the mashed tofu, tomato and corn kernels. Stir well to combine, then raise the heat and simmer, for 15 minutes, stirring frequently. The scrambled tofu is done when it is heated through and excess liquid has evaporated. 

Taste and adjust seasonings. If needed, add a few extra shakes of black pepper or a sprinkle of additional salt. If you add more seasonings, stir well and let the tofu cook for a couple more minutes.

Warm the tortillas. On a griddle or large skillet, warm the corn tortillas over medium-high heat. This will take about 3-4 minutes. Flip over the tortillas once each side has been warmed. If possible, try to warm the tortillas in a single layer.

Serve. Scoop the scrambled tofu into your warm tortillas and serve with your favorite fixings. I recommend a couple lime wedges so you can squeeze fresh juice on top, pico de gallo salsa and cotija cheese, but you can serve these tacos with whatever you like!