shredded tofu tacos

Smoky, spicy shredded tofu taco “meat”! A versatile, protein-packed filling for tacos, bowls, burritos, nachos, and beyond. Just 10 ingredients and 20 minutes required!

Smoky Shredded Tofu Taco “Meat”

Tbsp olive or avocado oil

large onion (any color), finely diced ((1/2 onion

red bell

jalapeño,

garlic, minced

Tbsp chili powder ((or store-bought))

½ tsp smoked paprika

tsp sea salt

2-3 Tbsp adobo sauce ((from a can of chipotle peppers

water ((plus more as needed))

Tortillas (for tacos

Lettuce

Tomatoes

Cilantro

Guacamole ((or Easy Vegan Avocado Crema))

Salsa

If you haven’t already shredded your tofu, do so now. Drain the tofu and pat dry. Then, using the largest side of a box grater, shred the tofu and set aside.

Heat oil in a large skillet over medium heat. Once hot, add the onion and cook for 3-5 minutes, until soft, translucent, and beginning to brown.

Add bell peppers and jalapeños and cook for another 2-3 minutes, until softened. Add the garlic and toss to combine. Then add the chili powder, smoked paprika, and salt. Mix to evenly coat the veggies in the spices, then add the adobo sauce, optional chipotle pepper, and water and mix once more.

Add the tofu to the saucy veggies and toss to evenly coat. Spread the tofu into an even layer, turn the heat up slightly, and cook for 2-3 minutes until the bottom of the tofu begins to sizzle. Stir the tofu and scrape up any browned bits. Taste and adjust as needed, adding more water if too dry, adobo sauce for more heat/smokiness (we added the full amount), or more salt to taste. If the tofu is too wet, continue to cook uncovered to evaporate any extra liquid (we didn’t find this necessary!).

Enjoy! We love serving this tofu in bowls with beans, rice, roasted sweet potatoes, and guacamole, or in tacos topped with guacamole and slaw. This tofu also makes a delicious topping for nachos!

Leftovers keep in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month (or longer).

My wife and I have just begun to add plant-based meals to our diet, this being our second entree. I made soft tacos last night with corn tortillas using this recipe for the filling. The recipe was easy to follow and the results were amazing! The only modification was adding the juice of one lime at the end after everything was combined. We were so happy with the flavor that we did not use the vegan cheese that I bought to go with the tacos.
I must admit that I had never cooked with tofu so I was a little apprehensive about how the texture would turn out. For us, the texture of the tofu was kind of like scrambled eggs - not a bad thing, just different from the beef and fish we have used in the past. When I asked my wife if I should make these again she said definitely!!! I agree. Thanks again for posting these delicious recipes!

Loved it! Came together pretty easily and super tasty. My one modification that helped a lot is that I added a little lime juice in the dish and served with lime wedges

Simple Charred Onion and Shredded Tofu Tacos that are packed with smoky and savory flavors. Packed with protein and easy to put together.

Charred Onion and Shredded Tofu Tacos

1, 16 oz block super firm tofu (or tofu

cornstarch

tbsp tamari

tbsp avocado oil

Kosher salt

oz shiitake mushrooms, stems removed and thinly sliced

tsp coriander

thyme

avocado oil

shallots,

garlic,

tsp smoked paprika

lime

tsp tamari

tsp agave syrup or maple syrup

salsa

cilantro leaves, minced

corn tortillas

avocados, mashed

Cashew crema or Vegan Sour Cream

Preheat the oven to 425F and line two baking sheets with parchment paper.

Place a large box grater over one of the trays, then grate the tofu over the side with the largest holes. Top the shredded tofu with cornstarch, sugar, tamari, and oil, then gently toss until it is completely coated. Spread the shreds out in an even single layer on the baking tray. Bake the tofu for 15 minutes, give it a toss using tongs, then bake for an additional 10 minutes until golden. Adjust salt to taste then set aside.

To a separate tray, add the sliced mushrooms along with the coriander, thyme, oil, and a generous pinch of salt. Toss to coat, then spread out on the tray in a single layer. Bake for 15 minutes, toss, and bake again for 5-10 minutes, or until the mushrooms are nicely browned and slightly crisp around the edges.

Heat up a large skillet over medium low heat. Add the oil, and once heated through, add the shallots cut side down in the pan. Allow to cook undisturbed for 5 minutes or until the bottoms are charred.

Add the garlic with a pinch of salt and sauté together with the onions for about 2 minutes or until fragrant. At this time, you will notice the layers of the shallots start to separate. Stir in the paprika, thyme, coriander, tamari, and syrup, then sauté for another 2 minutes.

Remove from heat and squeeze over the juice of 1/2 a lime. Stir together to combine then allow to sit for 5 minutes.

Once the tofu and mushrooms are done baking, transfer the mushrooms to the tray of tofu and add the juice of half a lime. Toss the mixture together, then transfer the shallots to the tray along with the cilantro and salsa, and give one more toss to combine.

To assemble, warm up your tortillas according to package instructions then spread the tortillas with some mashed avocado. Top with the shredded tofu mixture and serve with some crema if desired and enjoy.

My new favorite taco recipe! The mushrooms and shallots were great additions!! Thanks for sharing!!

10 ⭐️🙌! Made this last night for Cinco de Mayo with friends and dayum, can't wait to make it again (and then not share so there's more for meeee). Mushrooms and I hold an equal amount of dislike for each other, so I left those out and I didn't feel like I was missing anything (added the mushroom seasoning to the tofu as suggested). We also made our own corn tortillas, and the whole thing was ::chef's kiss:: Thanks for an amazing recipe!

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Smoky Shredded Tofu Taco “Meat”

Charred Onion and Shredded Tofu Tac...

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