Description
Shredded Tofu Tacos are an easy, flavorful plant-based dinner that comes together in about 30 minutes. The tofu is grated, seasoned, and baked until chewy and crisp, then served in tortillas with your favorite toppings. Perfect for meatless weeknights!
Ingredients
- 1 (14.5 oz) block extra-firm tofu, patted dry
- 1 tablespoon olive oil
- 2 tablespoons low sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 8–10 small corn or flour tortillas
- Toppings of choice: avocado, vegan sour cream, vegan cheese shreds, pickled red onion, cilantro, diced tomatoes, shredded lettuce, salsa
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Pat the tofu dry and squeeze out excess water (no need to press). Grate the tofu using a large cheese grater.
- In a large bowl, mix olive oil, soy sauce, tomato paste, onion powder, garlic powder, and smoked paprika. Add shredded tofu and mix well to coat evenly.
- Spread the tofu mixture evenly onto the prepared baking sheet. Bake for 15 minutes, stir, then bake for an additional 15–20 minutes until crispy and dry but not burned.
- Warm tortillas and serve tofu filling with your favorite toppings.
Notes
- Double the recipe for a larger group; it may take 40–45 minutes to bake.
- Tofu taco filling keeps for 3–4 days in the fridge and can be frozen.
- Use tamari and corn tortillas for a gluten-free version.
- To cook on the stovetop, sauté the tofu mixture until dry and slightly crispy. Add more oil if needed.
- Can be made in the air fryer for a quicker option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 of 4 servings (tofu only)
- Calories: 228
- Sugar: 3g
- Sodium: 434mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 0mg
