Start by pressing your tofu. If you don’t have a tofu press, you need a kitchen towel, something flat like a cutting board, a large pan, and some heavy things to serve as weights—like a few large cans. Wrap the tofu completely in the towel to absorb any excess liquid that will release and place it on a plate. Place the cutting board on top of the tofu so the pan has something flat to sit on. Place the pan on the cutting board, then load the cans into the pan—leave them there to press the tofu for 30 minutes.

Meanwhile, rehydrate the dried chiles in boiling hot water for 15 minutes, drain and remove as many of the seeds as you can (I find it’s easier once they’re rehydrated), and place them into a high-powered blender with the broth and the rest of the marinade ingredients. Pulse until smooth (see recipe notes). Taste and adjust seasonings if necessary.

Once the tofu is drained, using your hands or the large side of a cheese grater, crumble the tofu into a large bowl. Pour in the marinade and give it a good mix to ensure the tofu is full coated. Cover and place in the refrigerator to marinate at least 4 hours, preferably overnight.

To prepare your tacos, heat 3 tablespoons of oil to a large skillet over medium high heat. Once the oil is hot, add the seasoned tofu and a couple dashes of Maggi (if using) and cook, stirring every few minutes, until the tofu starts to crisp around the edges, 12 to 15 minutes. Transfer the tofu to a plate and reduce the heat to medium.

Heat a couple more teaspoons in the skillet and working in batches, add tortillas, some vegan cheese shreds and a few spoonfuls of the “barbacoa” tofu. Carefully fold the tortillas into tacos and cook on each side until crispy. Transfer the tacos to a plate and continue, adding more oil to the pan as necessary.

Fill your tacos with cilantro and onion and serve alongside fresh lime wedges. Enjoy!