Tofu Taco/Burrito Filling

• 1 lb extra firm tofu
• 12 onion
• 1 garlic clove, crushed
• 2 teaspoons extra virgin olive oil
• 18 cup Braggs liquid aminos or 18 cup tamari
• 3 ounces tomato paste
• 12 teaspoon ground cumin
• 1 -2 tablespoon chili powder
• 14 ounces canned diced tomatoes

1. Optional for more texture: Freeze tofu overnight.
2. Thaw by boiling for 15 minutes.
3. Saute onion and garlic in olive oil.
4. Add aminos, tomato paste and spices to pan.
5. Stir well.
6. Squeeze the water out of the tofu with a dishtowel.
7. Crumble it finely into the pan (so that it vaguely has the texture of ground beef).
8. Cook, stirring occasionally, a few minutes or until slightly browned.
9. Drain most of the liquid off the tomatoes, then add to pan.
10. Stir and cook a few more minutes.

extra firm, onion, garlic, extra virgin olive oil, braggs, tomato paste, ground cumin, chili powder, tomatoes

Taken from www.food.com/recipe/tofu-taco-burrito-filling-264305 (may not work)