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Shredded Tofu Tacos Recipe

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4.1 from 50 reviews

These Shredded Tofu Tacos are a delicious plant-based twist on classic tacos, featuring seasoned, oven-baked shredded tofu for a satisfying texture. Combined with vibrant Mexican pickled onions, garlic cilantro sauce, and chipotle mayo, they create a flavorful, easy-to-make taco perfect for any meal.

Ingredients

Shredded Tofu Taco Filling

  • 1 (14 oz) block firm or extra-firm tofu, drained and pressed
  • 1 tablespoon Bragg’s Liquid Aminos (or soy sauce or Tamari)
  • 1 tablespoon light olive oil, divided
  • 1 tablespoon taco seasoning
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder

Taco Shells and Toppings

  • 8 corn tortillas or taco shells
  • 1/2 cup Mexican pickled onions
  • 4 tablespoons garlic cilantro sauce
  • 4 tablespoons chipotle mayo or sriracha mayo
  • Fresh cilantro (optional)
  • Fresh lime wedges (optional)

Instructions

  1. Prepare the shredded tofu: Preheat your oven to 375°F (190°C). Drain and press the block of tofu thoroughly to remove excess moisture. Using a cheese grater, shred the tofu as you would cheese, ideally grating directly onto a sheet pan to minimize cleanup.
  2. Season the tofu: Drizzle the shredded tofu with 1 tablespoon of light olive oil, 1 tablespoon of Bragg’s Liquid Aminos, 1 tablespoon (or 2 teaspoons) of taco seasoning, and 1/2 teaspoon of cumin. Toss everything together until the tofu is evenly coated with the seasoning mixture.
  3. Bake the tofu: Spread the seasoned tofu evenly on the sheet pan and bake in the preheated oven for 10 minutes. Remove from the oven, stir or flip the tofu, then return it to bake for another 10 minutes until it reaches a crispy texture to your liking. Alternatively, you can pan-fry the tofu in a skillet for about 10 minutes until crispy.
  4. Heat the tortillas: (Optional) If using corn tortillas, heat them directly over a medium flame on a gas stove using tongs. Hold each tortilla over the flame for about 1 minute per side or until browned at the edges. Keep them warm by placing in a tortilla warmer or wrapping in kitchen towels.
  5. Assemble the tacos: Fill each tortilla or taco shell with approximately 1/4 cup of the shredded tofu. Top with Mexican pickled onions, a drizzle of garlic cilantro sauce and chipotle mayo, fresh cilantro, and a squeeze of lime juice. Add any other preferred taco toppings and serve immediately.

Notes

  • Press tofu well to remove excess water for better texture.
  • You can substitute Bragg’s Liquid Aminos with soy sauce or tamari for a gluten-free option.
  • Adjust taco seasoning to your spice preference or make your own blend.
  • For crispy tofu without baking, pan-frying works as a great alternative.
  • Use fresh corn tortillas for authentic flavor or hard taco shells for crunch.
  • Keep tortillas warm wrapped in towels to prevent drying out before serving.

Find it online: https://flavorspath.com/shredded-tofu-tacos-recipe/