Press your tofu following these instructions to release excess moisture. I only press mine for about 5 minutes because the cooking process really helps release the moisture in this recipe as well.

Shred the tofu using the large grate of a box grater. I like to break the block in half to make it easier to hold.

Place the shreds in a large bowl and sprinkle with the taco seasoning and 1 tablespoon of olive oil. Toss so that the tofu is fully covered in the seasoning.

Add the remaining 1 tablespoon of olive oil to a large skillet over medium heat. Once hot, add in the tofu shreds and spread into an even layer in the skillet. Let cook, untouched, for about 3 minutes. Then continue to cook for 5 more minutes, tossing every few minutes. Leaving it undisturbed for a couple minutes helps the tofu get a little crispy around the edges.

Stir in the salsa and mix to combine. Cook for 2-3 more minutes. Remove from the heat and ENJOY as you would other taco "meat".

ENJOY!