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Three shredded tofu tacos with pico de gallo, avocado, and cilantro on top on a plate with a side of lime wedges.

Shredded Tofu Tacos

Author: Stephanie Kay

These 30-minute shredded tofu tacos are a healthy, high-protein vegetarian recipe that works well for lunch or dinner.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 tacos 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Vegetarian
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Ingredients

Shredded Tofu:

Tacos:

Instructions

  1. Remove the tofu from the packaging and place it between two pieces of paper towel or wrap it in a tea towel and place it on a cutting board. Set something heavy on top, like a cast-iron skillet, and allow it to sit for at least 10 minutes to remove excess liquid.
  2. Once pressed, unwrap the tofu and place it on a cutting board. Using a box grater, shred the block of tofu into strips.
  3. In a large mixing bowl, add the tofu shreds, drizzle with soy sauce, then sprinkle with chili powder, paprika, cumin, onion powder, garlic powder, and salt, and stir until the tofu is well coated in the spices.
  4. In a large pan or cast-iron skillet on medium-high heat, warm the olive oil, then add the shredded tofu mixture, add the tomato paste, and cook, stirring frequently, for 5-6 minutes until the tofu is slightly crispy.
  5. Once cooked, remove the pan from the heat and serve the shredded tofu in tortillas with toppings of your choice.
  6. Any leftover shredded tofu can be stored in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months.

Nutrition

Find it online: https://kaynutrition.com/shredded-tofu-tacos/