Shredded Tofu Tacos

This shredded tofu tacos recipe uses grated tofu to make crispy, chewy tofu taco meat that’s savory and filling. An easy vegan meal with flavorful crumbles, perfect for weeknight dinners or Taco Tuesday.

Course Main Course

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 145kcal

Author Jenna Urben

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

Tofu can be crumbled by hand if a box grater is not available. However, shredding it gives it more of a “meat-like” texture.

To make a large batch, spread the shredded tofu in an even layer on a parchment-lined sheet pan and bake at 400°F for 25–30 minutes, stirring halfway through, until dry and lightly crisped around the edges.

Storage

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