Easy vegan shredded tofu tacos are smoky, savory, and meaty, with crispy edges and a chewy bite. Shred, sauté, season, and serve in under 30 minutes for a weeknight plant-based dinner everyone will love.
If you're looking for a flavorful way to switch up taco Tuesday, this tofu taco recipe is for you. It's great for vegans and non-vegans, plus is totally customizable with toppings, spice level, and sides.
We enjoy these topped with avocado, jalapeno, pico de gallo, dairy-free sour cream, and pickled red onions. Serve with a side of refried beans, rice, or corn salsa to take it up a notch. If you like this recipe, be sure to try my hearty vegan mushroom tacos next!
Shredded tofu tasting notes
I'll admit that I was hesitant the first time trying shredded/grated tofu. It completely blew my mind… Similar to how tofu scramble changed my life! When pan-fried or baked, shredded tofu becomes crispy and chewy with a meaty texture. It's similar to pulled chicken and ground beef.
The key is cooking long enough to evaporate moisture before adding sauce, which is what creates that pulled, meat-like texture instead of soggy crumbles.
Best tofu for tacos
Use extra-firm tofu or super-firm tofu for tacos, as they have the lowest water content. Be sure to press and drain tofu to remove excess moisture for the tastiest meat-like texture.
If tofu isn't pressed well, it will steam instead of crisp. If you're short on time, use super-firm tofu and pat it dry thoroughly with paper towels.
Seasonings and substitutions
We're using a mixture of avocado oil or olive oil, soy sauce, lime juice, apple cider vinegar, chili powder, smoked paprika, cumin, onion powder, garlic powder, salt, pepper, maple syrup, and salsa.
Simple swaps
- Oil-free: Omit and use nonstick pan.
- Gluten-free: Use tamari or liquid aminos.
- No apple cider vinegar: White vinegar works in a pinch.
- Less sweet: The maple syrup is optional but suggested as it helps balance the overall flavor.
Flavor variations
- Super smoky: Add 1-2 teaspoons adobo sauce from canned chipotle peppers.
- Buffalo-style: Use buffalo sauce instead of salsa and lime.
- Kid-friendly: Omit chili powder and use mild salsa.
How to make shredded tofu taco meat
See the full directions for my tofu taco recipe with ingredient measurements in the recipe card below!
Start by pressing the tofu for at least 10-15 minutes to remove excess water. I suggest using a tofu press, but you can just as easily stack tofu, a clean kitchen towel, a sheet pan, and top with something heavy like a cast iron skillet or stack of books.
Using a box grater, shred the tofu onto the cutting board. This can be done ahead of time to cut down on prep time. If you don't have a grater, use your hands to crumble the tofu.
Heat a large skillet over medium heat and add the oil. Stir in the shredded tofu and cook for 3-4 minutes. You're wanting to dry it out just slightly.
Toss in the remaining ingredients and stir occasionally for 5-7 minutes. Cook until the tofu looks drier, darker, and lightly crisped around the edges.
Spoon the tofu crumbles into corn or flour tortillas with all of your favorite toppings! The tacos are filling as is, but if you want a little extra, add sautéed mushrooms, peppers, or lentils.
If you have extra shredded tofu, make nachos with tortilla chips and vegan cheese or my tofu queso.
I hope you love these vegan tacos with tofu as much as we do! They're easy to make, flavorful, and a fun comfort food for the middle of the week.
Tofu Press
Cuisinart Boxed Grater 
Shredded Tofu Tacos
Ingredients
- 14 ounces extra-firm tofu
- 1 tablespoon olive oil
- ¼ cup salsa
- 2 tablespoon soy sauce or tamari, if gluten-free
- 1 tablespoon lime juice about ½ a lime
- 2 teaspoon chili powder
- 1 teaspoon apple cider vinegar
- 1 teaspoon ground cumin
- ½ teaspoon maple syrup optional
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 tortillas
Instructions
- Press the tofu for at least 10-15 minutes to remove excess water. Using a box grater, shred the tofu onto a cutting board.
- Heat a large skillet over medium heat and warm oil. Add the shredded tofu and cook for 3 minutes, stirring occasionally, to dry it out slightly.
- Stir in the remaining ingredients and cook for 5-7 minutes, until the tofu develops a crispy texture around the edges.
- Warm the tortillas on the stovetop or in the microwave. Fill each warm tortilla with a scoop of the shredded tofu filling then top with shredded lettuce, pico de gallo, avocado, cilantro, and a squeeze of lime.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Store tofu filling in a freezer bag for up to 2 months.
- Reheating: Warm in a skillet over medium heat to restore crisp edges, or microwave until heated through. Add a splash of water only if the tofu seems dry.
Nutrition
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