1. Preheat the oven to 400 F (204 C).
2. Press the tofu dry, and crumble it with your hands. It should look like meat.
3. Drizzle the cookie sheet or line with parchment paper and spread the crumbled tofu evenly throughout.
4. Bake the tofu for 7-8 minutes, take it out and flip / mix, put back for another 7-8 minutes.
5. Add vegetable broth, avocado oil, nutritional yeast, and all other spices to a mixing bowl. Beat well.
6. Once the tofu has baked for 14-16 minutes, remove it and dip it into the mixture inside the mixing bowl. Incorporate well.
7. Place the seasoned tofu back on the baking sheet and bake for another 8-10 minutes.
8. Take the tofu out of the oven and let it cool for about 10 minutes.
9. Once the tofu is a little cold, start assembling your flutes. Add 2-3 tablespoons of tofu filling to each and roll. If you use corn tortillas, I suggest heating them on a griddle before rolling them because they tend to break.
10. Add your flutes to a baking sheet and bake for 10-15 minutes or all desired texture.
11. Serve with toppings like guacamole, salsa, and vegan cream cheese.

Fried option:

1. Follow steps 1 through 9.
2. Add about 1/4 cup of oil to a skillet over medium-high heat.
3. Once the oil is hot, add about 4-5 flutes to the oil and fry for about 3-5 minutes on each side or until golden brown and crisp.
4. Remove from the oil and place on a paper towel.
5. Repeat until all the flutes are fried.

Stovetop tofu option:

1. Turn a large skillet over medium heat.
2. Press the tofu dry, and crumble it with your hands. It should look like meat.
3. Add vegetable broth, avocado oil, nutritional yeast, and all other spices to a mixing bowl. Beat well.’
4. Add the mixture to the stove and cook for 8-10 minutes until golden brown and mostly dry.