Use a tofu press or wrap the block in a clean kitchen towel with a cast iron skillet on top for at least 30 minutes to remove excess moisture, ensuring better texture and flavor absorption when shredding.

Freeze pressed tofu overnight, then thaw completely before shredding—this breaks down the cell structure and creates a firmer, more chicken-like texture that holds up beautifully in tacos.

Bloom your taco seasoning in hot olive oil for 30 seconds before adding the shredded tofu to unlock the spices' full flavor potential and prevent raw seasoning taste.

After mixing the seasoned tofu, spread it on a hot skillet and let it sit undisturbed for 2-3 minutes per side to develop golden, crispy edges while maintaining tender centers.

Lightly brush tortillas with olive oil and toast them on a dry skillet for 15 seconds per side to add a subtle nutty flavor and prevent them from falling apart with toppings.