Place in a bowl and crumble using a fork, careful not to over crumble (larger chunks like scrambled eggs)

Add nutritional yeast and seasonings.

Gently combine with the fork

Set aside

Drain and rinse black beans, set aside

Dice vegetables

On medium-low in a non-stick skillet, saute garlic and onions until onions are translucent

Then, add zucchini and cook a few minutes

Now, add the tofu mixture, and allow to cook through, about 5 minutes, stirring to make sure all is heated.

Next, add the black beans and again stir until heated through.

The tomatoes and cilantro should be added last, so the tomatoes don't break down. You simply want them heated not cooked through.

If using a non-stick skillet, heat pan to low and place as many tortillas as possible into the base of the pan

Flip every few minutes until heated through and slightly browned

If using the oven, pre-heat oven to 350 degrees.

Wrap a stack of about five tortillas in aluminum foil and place the package in the oven for 15 to 20 minutes until they are heated through.

Using a spoon, spoon the tofu filling into each taco shell

Then top with cut avocado

Serve with a side of Green Chile Sause or salsa of choice