Shredded Tofu Tacos

Shredded seasoned tofu baked or pan-fried to use as a mock taco meat in vegan tacos.

Course Main Course

Cuisine Mexican, vegan

Keyword shredded tofu tacos, tofu tacos, vegan tacos

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 253kcal

Preheat the oven to 375°F (190°C).
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.)
Drizzle the shredded tofu with 1 tablespoon of oil, 1 tablespoon of Bragg Liquid Aminos, 2 teaspoons of taco seasoning, and 1/2 teaspoon of cumin, then mix well.
Spread it out evenly on a sheet pan and bake at 375°F (190 °C) for 10 minutes. Then, remove it from the oven, add 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.)

(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.

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).

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.