Heat oil in a large skillet, over medium heat.

Add the onion, and saute until translucent.

While the onion is cooking, crumble the drained and pressed tofu, if you haven’t already. Use your hands to break it up and crumble it into a texture resembling cottage cheese.

Add the tomato paste, and cook for another minute or two, stirring continuously.

Pour water into the skillet, along with taco seasoning and apple cider vinegar. Stir to combine into a thick sauce.

Add the crumbled tofu to the skillet, and stir to combine with sauce. Cook for another few minutes, until hot throughout.

Set aside.

Heat the oil in a large pot or Dutch oven over medium heat.

Add the onions and garlic, and saute until softened and fragrant.

Add the mushrooms, and continue to cook until the mushrooms have released their liquid, and most of it is evaporated, about 10 minutes.

Add all the remaining ingredients, as well as the tofu “meat” to the pot.

Bring to a boil, reduce the heat to medium/low, and simmer for at least 15 minutes. If you go much longer than that, check the amount of liquid in the pot, and add more if needed. You can use either water or more vegetable broth for this.

Serve hot with toppings of your choice, like fresh cilantro, avocado, diced onion, sour cream (I recommend plain Greek yogurt instead), sliced lime, etc.