Step 1

Preheat oven to 355°F / 180 °C.

Step 2

Drain tofu and pat dry with a tea towel.

Step 3

Using a box grater (the side with the larger holes), grate tofu into shreds. No need to be perfect - uneven texture is even better! Transfer to a large mixing bowl.

Step 4

In a small bowl, mix together all the seasonings for the tofu until combined. Drizzle mixture all over shredded tofu and toss gently to coat.

Step 5

Transfer tofu to a lined baking sheet, spreading it out in an even layer.

Step 6

Bake for 15 minutes, tossing once halfway through.

Step 7

Remove from oven.

Step 8

Dice tomatoes and red onion and chop cilantro. Transfer to a large mixing bowl.

Step 9

Add lime juice and mix to combine. Season to taste with salt.

Step 10

Warm up tortillas. Sprinkle a little bit of water on each tortilla and heat up on a skillet for 1 minute on each side or until lightly golden brown.

Step 11

Top each tortilla with a big spoonful of guacamole, shredded BBQ tofu and pico de gallo. Serve with lime wedges. Enjoy!