Shredded Tofu Tacos

Name: Shredded Tofu Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 (14 oz) block 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; 8 corn tortillas (or taco shells); 1/2 cup Mexican pickled onions; 4 tablespoons garlic cilantro sauce; 4 tablespoons chipotle mayo (or sriracha mayo )

by Monica on Apr 27, 2024 (updated Sep 10, 2025) 1 comment

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5 from 1 rating

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These shredded tofu tacos may be the easiest and most delicious tacos you will ever make. Simply shred up a block of tofu, just like you would cheese, sprinkle it with some oil and seasonings, then bake until slightly crispy.

Three shredded tofu tacos with cilantro sauce, cilantro, and red pickled onions with jalapeño, cilantro, and lime slices on the side.

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These easy tofu tacos are plant-based, gluten-free, and packed with flavor!

Why make this recipe

Tofu tacos are incredibly easy to make and have a super crispy texture. Since you shred the tofu, the spices coat and flavor it completely, I like to bake the shredded tofu while I prepare the toppings, but you can cut the cooking time in half by frying it instead.

My family and I have been obsessed with tacos lately, especially since I started making Mexican pickled onions and cilantro garlic sauce to top them with. We love tempeh tacos, cauliflower tacos, TVP tacos, and even jackfruit tacos, but these shredded tofu tacos are our new favorite.

Ingredients and substitutions

Tofu– firm or extra-firm tofu works best for the meaty base of your tacos.
Taco Seasoning – for flavor. Use any store-bought taco seasoning that you like, or make your own using chili powder and cumin.
Cumin – optional for a little extra flavor.
Bragg’s Liquid Aminos – or soy sauce. This gives it a salty umami flavor.
Cooking Oil – you can use light olive oil, canola oil, avocado oil, or any oil of your choice. This will help crisp it up a little and give it a better texture.
Taco Toppings – Add lettuce, Mexican pickled onions, vegan cilantro lime crema, tomatoes, vegan cheddar cheese, olives, vegan sour cream, guacamole, jalapenos, salsa, cilantro sauce, crunchy quinoa, or any other toppings you prefer on your tacos.
Taco Shells – you can use hard-shell tacos or soft-shell tacos. I love to use flame-heated corn tortillas for these tacos.

Helpful tools

A sheet pan – for baking the shredded tofu, or a skillet if you choose to fry it instead.
Tongs – for heating the corn tortillas.

How to make shredded tofu tacos

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Preheat the oven to 375°F (190 °C).

Step 2 – Drain and press a block of firm or extra-firm tofu. Then use a cheese grater to shred the tofu as you would a block of cheese. (You can shred it directly onto a sheet pan to save dishes.)

Shredded tofu on a a sheet pan with a black cheese grater in the background.

Step 3 – Drizzle the shredded tofu with 1 tablespoon of oil, 1 tablespoon of Bragg’s Liquid Aminos, 2 teaspoons of taco seasoning, and 1/2 teaspoon of cumin, then mix well.

Shredded tofu with oil, liquid Aminos, and taco seasoning on it. — Sprinkle with seasonings.

Shredded tofu in a bowl with taco seasoning mix through it. — Sprinkle with seasonings.

Step 4 – Spread the mixture evenly on a sheet pan and bake at 375°F (190 °C) for 10 minutes. Then, remove it from the oven, mix in the shredded tofu, and return it to the oven for an additional 10 minutes, or until the desired texture is achieved. (You can also pan-fry the tofu in a skillet for about 10 minutes until crispy.)

Shredded tofu on a sheet pan before baking. — Spread the tofu out on a sheet pan

Shredded tofu on a sheet pan after baking. — Spread the tofu out on a sheet pan

Heat the corn tortillas (or use hard shell taco shells)

Step 5 – (optional) With a gas stove, set the heat to medium. Using tongs, hold one end of the tortilla over the flame on a clean burner, placing it directly over the flame. Allow the tortilla to lie over the flame for about 1 minute, then flip it over to the other side for an additional minute, until it starts to brown around the edges. Keep the tortillas warm by placing them in a tortilla warmer or wrapping them in kitchen towels until you are ready to use them.

Assemble the tacos (or set up a taco bar)

Step 6 – Fill the taco shells with about 1/4 cup of the shredded, seasoned tofu. Then, add Mexican pickled onions, cilantro lime crema, fresh cilantro, chipotle mayo, and a squeeze of fresh lime juice. Or add your choice of favorite taco toppings (see below).

Pro Tips

I love to use these taco holders. I place the warmed corn tortilla directly off the fire, and it retains its form this way.
These tofu tacos make an easy Taco Tuesday meal and pair perfectly with some vegan white “chicken” chili, taco soup, vegan chili, or green chile stew.

Vegan tacos made with shredded tofu on corn tortillas with pickled onions, cilantro, and jalapeños on them.

Vegan taco toppings

I like to set up a little taco bar and let my family assemble their own tacos. Here are a few of our favorite taco toppings. You don’t need them all; pick a few that your family likes.

Storage and reheating

Refrigerate: The seasoned shredded tofu will keep well in the refrigerator for 3-5 days in an airtight container. Keep the taco topping in separate containers.

Freeze: Leftover shredded taco tofu can be stored in an airtight container in the freezer for up to 3 months.

Reheating: Reheat the shredded tofu by pan-frying for 2-3 minutes until warm.

Three vegan tacos made with shredded tofu in soft corn tortilla shells.

More easy vegan meals

I’m all about quick and easy meals to feed my vegan family! I have a dedicated section on my blog to easy vegan meals that can be prepared in 30 minutes or less, but here are a few of my favorites.