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Drain tofu and place the block on a plate.
Cover with another plate and weight the top with a food can or other object of about 1 pound.
Let stand 20 to 30 minutes to extract excess liquid.
Pour off liquid then crumble tofu and place it in a bowl.
Sprinkle with flour, yeast, onion powder, garlic powder and turmeric and toss. Sprinkle with liquid aminos and toss again.
Heat a large cast-iron skillet or nonstick pan over medium heat until hot.
Add tofu mixture and cook, stirring and scraping the bottom of the pan frequently with a spatula to prevent sticking, until tofu is browned and crisp in places.
Serve with the tortillas, salsa and toppings of choice and let everyone assemble their own tacos.