This post contains affiliate links. Read my disclosure policy here.
Say hello to these delicious Shredded Tofu Tacos that'll make your weeknight dinners a win! They're savory, saucy, and bursting with smoky, tangy flavor that'll have everyone grabbing seconds.
Need a taco night that's simple but feels like a party? These Shredded Tofu Tacos are my favorite when I want something satisfying without a ton of fuss.
The tofu gets slightly crispy and soaks up the zesty sauce perfectly. It's just right for stuffing into corn tortillas with your favorite toppings. I like to pile them high with sliced radishes, pico de gallo, vegan sour cream, and a nice squeeze of lime. My quick-pickled red onions and creamy chipotle sauce are a nice addition, too.
They are satisfying on their own, but also pair nicely with rice, refried beans, or this Mexican corn salad for a creamy, zippy side that's perfect for taco night.
Ingredients + Notes
You'll need just a handful of common ingredients to make these shredded tofu tacos. Here's the list, plus some notes and substitutions:
- Extra-firm tofu: Holds up like a champ when shredded and roasted for the perfect chewy texture.
- Spice Blend: I used cumin, smoked paprika, and chili powder. Try taco seasoning or a smoky adobo spice mix for a different spin.
- Garlic: Freshly grated or minced for bold flavor; granulated garlic works in a pinch (½ teaspoon).
- Tomato Paste: If you don't have it, double the amount of thick canned tomato purée and simmer it a bit longer to concentrate the flavor.
- Apple Cider Vinegar: Adds a tangy zip; white wine vinegar can step in.
- Soy Sauce: Boosts umami; use coconut aminos for soy-free and tamari for gluten-free.
- Orange juice: Freshly squeezed for sweet-tangy balance; try blood orange or tangerines. Want it zesty? Swap in some lime juice (about half).
How to make Shredded Tofu Tacos
Start by preheating your oven to 400°F and lining a large baking sheet with parchment paper. Here are the remaining step-by-step visual instructions:
- Shred the tofu using the large holes of a box grater.
- Toss the shredded tofu with oil and dry seasonings. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, until lightly crisped, stirring halfway through
- While the tofu is roasting, heat oil in a skillet over medium heat. Add the garlic and sauté until fragrant, about 30-60 seconds. Stir in the tomato paste and cook for a few minutes until darkened. Add the soy sauce, vinegar, orange juice, water, and remaining smoked paprika. Bring to a simmer for a few minutes, until slightly thickened, stirring often.
- Transfer the roasted tofu to the skillet and stir to coat in the sauce.
- Cook for a few minutes to let the flavors meld.
FAQs
Store leftover tofu mixture in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of water to revive the sauce.
Create a taco bar setup. Keep the tofu warm in a skillet over low heat and set out toppings like avocado, shredded lettuce, vegan queso fresco, and hot sauce so everyone can build their own tacos. Instead of tacos, you can use the sauced tofu in burrito bowls, stuffed sweet potatoes, or spooned over nachos.
More recipes to love
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would make my day!
⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes.
Recipe
Shredded Tofu Tacos
Ingredients
- 1 (14 to 16-ounce) block super-firm tofu or extra-firm tofu
- 3.5 tablespoons avocado oil , divided (or preferred oil)
- ½ teaspoon smoked paprika , divided
- ½ teaspoon ground cumin
- 2 teaspoons chili powder
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2-3 cloves garlic , grated or finely minced
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce or tamari for gluten-free (low sodium if preferred)
- ¼ cup orange juice , fresh-squeezed
- ¼ cup water , plus more as needed
- For Serving
For Serving
- 8 small corn tortillas or flour tortillas
- Optional: Pico de gallo, thinly sliced radishes, lime wedges.
Recommended Equipment
- 1 Med-Large Skillet
- Parchment Paper (optional)
Instructions
- Preheat the oven to 400° F (200° C) and line a baking sheet with parchment paper.
- Wrap the tofu in a clean kitchen towel and press gently to remove excess moisture (just 5-10 seconds). Using the large holes of a box grater, shred the tofu.
- In a large bowl, toss the tofu with 2 tablespoons of oil, ¼ teaspoon smoked paprika, cumin, chili powder, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, stirring halfway through, until lightly crisped and browned at the edges.
- While the tofu roasts, heat the remaining 1.5 tablespoons of oil in a skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for 1-2 minutes until slightly darkened.
- Add the vinegar, soy sauce, orange juice, remaining smoked paprika, and water. Bring to a simmer and cook for 2-3 minutes, stirring often, until slightly thickened. Add more water only if needed to loosen.
- Transfer the roasted tofu to the skillet and stir to coat in the sauce. Cook for 1-2 minutes to meld the flavors.
- Serve in warm tortillas with optional toppings like sliced radishes, pico de gallo, and lime wedges.
Notes
- No pressing needed - Because the tofu is shredded into small pieces, it will naturally lose excess moisture in the oven. Overpressing at the start can make it dry.
- Maximize crispness - Spread the tofu in a single layer with space between pieces so steam can escape, helping them roast evenly.
- Toast the tomato paste - Letting the tomato paste darken in the skillet deepens its umami flavor and removes raw acidity, making the sauce richer.
- Adjust sauce consistency - The sauce should cling to the tofu without pooling; add water a tablespoon at a time until it coats without dripping off.
Comments
No Comments