Press water out of tofu for at least 15 minutes up to overnight. *Note: The more water in the tofu, the longer it will take to cook.
Chop onions, garlic, and sun dried tomatoes very fine.
Preheat oven to 400 degrees F.
Add oil to a skillet, and saute your onions until translucent (about 2-3 minutes).
Add in the garlic for 1 more minute.
Sprinkle the taco seasoning across and stir to combine.
Add in sun-dried tomatoes. Cook for 1 more minute.
Crumble tofu into skillet. Stir to combine well. Break up any big chunks that remain.
Pour in the soy sauce (or substitute) and the lime juice. Stir well.
Cook for another 4-5 minutes or until all the liquid has soaked up. .
Pour onto a large baking sheet and spread out crumbles into a single layer.
Bake for 15-20 minutes, flipping halfway through until colored has turned deep brown.
Add to taco shells or make a taco salad with your favorite toppings and serve.
Store leftovers in air tight container in the fridge up to 7 days.