Instructions: 1. Preheat oven to 350 .

2. Heat olive oil in large, nonstick skillet over medium-high heat.

3. Add the zucchini, mushrooms, carrots, onion and garlic. Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes.

4. Meanwhile, combine tomato paste, water, chili powder, hot pepper sauce, cumin and pepper in a small bowl; add the mixture to the skillet.

5. Gently stir in the tofu cubes and plum tomatoes. Reduce heat to low; cover and heat through, about 5 minutes.

6. To serve, spoon about 1/2 cup of mixture into each of the taco shells.

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