Shredded Tofu Tacos
Delicious plant-based tacos featuring shredded tofu seasoned to perfection, perfect for a hearty meal.
Equipment
- Mixing Bowl
- Sheet Pan
- Skillet
- Grater
Ingredients
- 1 block firm or extra-firm tofu (14 oz, drained and pressed)
- 1 Tbsp Bragg's Liquid Aminos or soy sauce or Tamari
- 1 Tbsp light olive oil divided
- 1 Tbsp taco seasoning
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 8 pieces corn tortillas or taco shells
- 1/2 cup Mexican pickled onions
- 4 Tbsp garlic cilantro sauce
- 4 Tbsp chipotle mayo or sriracha mayo
Instructions
- Drain and press the tofu to remove excess water. Shred it using a cheese grater.
- In a bowl, combine shredded tofu with olive oil, Bragg’s Liquid Aminos, taco seasoning, cumin, and garlic powder. Mix well.
- To bake, spread the tofu on a sheet pan and bake at 375°F (190°C) for 20 minutes, mixing halfway through. For pan-frying, cook in a skillet over medium heat for about 10 minutes until golden.
- Warm the tortillas in a skillet, oven, or over a flame. Assemble tacos by filling tortillas with shredded tofu and desired toppings.
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Notes
Store cooked tofu in an airtight container in the refrigerator for 3-4 days. Assemble tacos just before serving for best texture.