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.
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 warmed tortillas, salsa and toppings of choice and let diners assemble their own tacos.
Toppings of choice: onions, cilantro, greens, potatoes, avocado, etc.