Shredded Tofu Tacos

These delicious Shredded Tofu Tacos will make your weeknight dinners a win! They’re savory, saucy, and bursting with smoky, tangy flavor that’ll have everyone grabbing seconds. Plus, they’re quick to whip up with stuff you probably already have in your kitchen.

Course Dinner

Cuisine Mexican-Inspired

Prep Time 15

Cook Time 25

Total Time 40

Servings People

Calories 245kcal

Author Melissa Huggins

Equipment

1 Large Baking Sheet
1 Med-Large Skillet
1 Box Grater
Parchment Paper (optional)

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.

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.

Nutrition