Take the tofu out of it's packaging and pat dry with a paper towel. Crumble it with your hands. Don't worry about getting everything into even crumbles, we can handle that later!

Once the tofu is crumbled, make the marinade by simply whisking everything in a bowl.

Next in a large skillet over medium heat, cook the tofu crumbles for about 5 minutes to dry them out a bit. You may need to do this in batches or in two skillets to avoid crowding the pan (and steaming the tofu).

You can use this time to continue to break up the tofu into smaller pieces with a spatula or potato masher (just make sure to use a silicone masher if you are using a non-stick pan like me).

After about 5 minutes, the tofu should get a little color on it and be slightly golden brown. Add in the marinade and stir to coat. If the marinade is too thick, add a little more water until it easily coats the tofu.

Heat through for a couple minutes. Taste and adjust for seasoning until it's to your liking. Add more water or broth if needed.

Enjoy immediately on tacos, burritos, whatever you like!

Store leftovers in the fridge for 3 - 4 days. Reheat on the stovetop or in the microwave.