Peel and cube the butternut squash into bite-sized pieces. Heat a skillet over medium heat and add olive oil. Cook the squash for 8–10 minutes until fork-tender.

Push the squash to the side, crack in the eggs or add the crumbled tofu, and scramble until cooked through, about 3–4 minutes.

Sprinkle in spices, salt, and pepper, then add chopped cilantro and lime juice. Mix well and heat through for another minute.

Warm taco shells in a dry skillet for 1 minute on each side. Fill each shell with the squash and scramble mixture, adding optional toppings if desired.

Serve immediately while warm, alongside an avocado salad or yogurt dip.