Drain and press a block of firm or extra firm tofu. Then use a cheese grater to shred the tofu as you would a block of cheese. (You can shred it directly onto a sheet pan to save dishes.)
Drizzle the shredded tofu with 1 tablespoon oil, 1 tablespoon Bragg Liquid Aminos, 2 teaspoons taco seasoning, and 1/2 teaspoon cumin, then mix well.
Spread it out evenly on a sheet pan and bake at 375° F (190° C) for 10 minutes. Then take it out of the oven, mix the shredded tofu around, and place it back in the oven for 10 more minutes or until the desired texture is achieved. (You can also pan-fry the tofu in a skillet for about 10 minutes until crispy.)
Heat the corn tortillas (or use hard shell taco shells)
(optional) With a gas stove set the heat to medium. Using tongs, take one end of the tortilla and place it directly over the flame on a clean burner. Allow the tortilla to lay over the flame for about 1 minute, then flip over on the other side for one more minute until it starts to brown around the edges. Keep the tortillas warm by placing them in a tortilla warmer or in some kitchen towels until you are ready to use them.
Assemble the tacos (or set up a taco bar)
Fill the taco shells with about 1/4 cup of the shredded seasoned tofu, then add Mexican pickled onions, cilantro lime crema, fresh cilantro, chipotle mayo, and a squeeze of fresh lime juice. Or add your choice of favorite taco toppings (see below).