Begin by washing and chopping 1 medium summer squash into small cubes. If using, chop any additional vegetables like bell peppers or onions.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped summer squash and any other vegetables, sauté for 5–7 minutes.

Push the cooked squash to one side of the skillet and crack 3 eggs into the open space or crumble the pressed tofu. Scramble until fully cooked.

In a separate skillet, warm taco shells over low heat for 1-2 minutes on each side, or microwave for 30 seconds.

Spoon the squash and scrambled eggs or tofu mixture into each taco shell, topping with cilantro and a drizzle of lime juice.