1. Heat oil in skillet over medium-high. Saute onions until softened (about 4-5 min). Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice mix and mix it up. Add 1/4 cup water and deglaze the pan, scraping the bottom to get all the garlic and spices.
2. Turn down heat to medium and crumble in tofu and mix well. Make sure not to pulverize the tofu, just fold it in gently.  Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice and zest as well as nutritional yeast and mix it up. If it seems too dry add tiny splashes of water. (The moistness really depends on how much water the tofu was retaining before you added it.)
3. Serve with guacamole, avocado slices, or salsa. I also like to sprinkle with jalapeno hot sauce or chipotle Tabasco.