SQUASH: Cut spaghetti squash in half, then rub with 1 teaspoon oil and salt and pepper to taste. Bake cut side down for 30 minutes.
TOFU: Drain the tofu and cut it in half widthwise. Cover each half on a towel, resting a heavy book or pan on top to press out the liquid, for at least 30 minutes.** Once drained, crumble the tofu with your hands into small pieces.
Combine all the spices in a mixing bowl, then toss with the tofu and 1 tablespoon of oil.
Lower flame to medium-low, then add in the tofu and continue cooking for 15 minutes, stirring occasionally to ensure even cooking.
TACO ASSEMBLY: When the spaghetti squash is done, use a fork to scrape out the flesh. Mix with the beans, tofu mixture, and avocado. Season with salt and pepper to taste.
Notes
*Prep time does not include time to drain the tofu. **Longer pressing time helps the tofu cook better.
Recipe by Lenses and Lentils at https://lensesandlentils.com/spicy-vegan-taco-salad/