2 six-inch soft corn tortillas
1/3 block firm or extra firm tofu
1/8-1/4 tsp (to taste) fine sea or kosher salt
freshly cracked black pepper
2 tsp nutritional yeast
1/2 ripe avocado, pitted
1 tsp sesame oil
generous handful fresh baby spinach
1 tsp reduced-sodium tamari
hot sauce, to serve [see note]
Heat a large nonstick skillet over medium-high heat. Heat oven on warm setting.
Place tortillas in skillet. Heat for a minute on each side, or until tortillas are pliable and beginning to puff in spots. Transfer tortillas to oven rack to keep warm.
Crumble tofu into hot skillet. Sprinkle salt, pepper, and nutritional yeast over top. Let cook, undisturbed, two minutes. Meanwhile, slice avocado half while still in its skin.
Reduce heat to medium-low, toss tofu, and let cook one minute, undisturbed. Toss again and let cook one last minute. Remove tortillas from oven, transfer to serving plate, toss tofu again and spread evenly over tortillas.
Return skillet to heat. Add sesame oil, then spinach. Pour tamari over spinach and cook until wilted down, stirring constantly. Divide between tacos.
Scoop avocado slices from skin with a spoon and divide between tacos. Top with hot sauce and serve at once.
[Note: these benefit from an acidic finish, so if you do not like hot sauce, squeeze a lime wedge over tacos before serving.]