Smoky, saucy, and satisfying – these shredded tofu tacos are an easy, high-protein vegan dinner made with baked tofu, bold spices, and avocado pico de Gallo.
Looking for a super satisfying, high-protein vegan taco filling that’s easy to make and packed with flavor? Let me introduce you to shredded tofu tacos—my go-to for busy weeknights, taco Tuesdays, or casual dinners with friends. The tofu is baked until golden and slightly crispy, then tossed in a smoky, spicy sauce and served in warm corn tortillas with creamy avocado pico de gallo.
The best part? Instead of crumbling the tofu, we shred it. This gives the filling a chewy, meaty texture that soaks up the sauce beautifully—making every bite irresistibly flavorful. It’s smoky, saucy, satisfying, and perfect for piling high with all your favorite toppings!
Why You’ll Love This Recipe
This shredded tofu taco recipe was inspired by Catherine Perez’s cookbook Peaceful Kitchen, which I highly recommend if you’re looking for healthy, protein-packed plant-based meals. Her original version sparked the idea, but I’ve made several tweaks to better suit my own taste—and I hope you’ll love this version as much as I do!
Ingredients
See recipe card for quantities.
- Tofu: I use extra-firm tofu for this recipe because it holds its shape well when shredded and gets beautifully crispy in the oven.
- Adobo Sauce: Adds a smoky, spicy flavor—use more or less depending on your heat preference. To make adobo sauce, I blend one can of chipotle peppers in adobo (including the sauce) until smooth. You can store the rest in a mason jar for up to two weeks in the fridge.
- Tomato Paste: Used in the sauce, tomato paste adds richness and a natural sweetness that complements the heat from the adobo. Plus, it gives the shredded tofu that deliciously saucy texture you want in a taco!
- Corn Tortillas: I love using small corn tortillas for that authentic taco vibe, but you can use flour tortillas if you prefer. Warm them up before serving so they’re soft.
- Avocado Pico de Gallo: This fresh topping adds creaminess and brightness to contrast the smoky tofu filling. It’s the perfect finishing touch!
- Other ingredients you need are olive oil, onion, garlic, soy sauce, lemon juice, garlic powder, paprika (or smoked paprika), cumin, and maple syrup.
Visual Step-by-Step Instructions
01
Step 1
Shred the tofu using a coarse grater (I love this one from Microplane) or the large holes of a box grater. Add the olive oil and spices and toss well until evenly coated.
02
Step 2
Spread the tofu evenly on a with parchment paper lined baking sheet. Bake for 25 minutes, tossing twice.
03
Step 3
Sauté onions and garlic until translucent. Add all the remaining ingredients for the sauce and simmer for 5 minutes. Add the baked tofu to the sauce and toss well.
05
Step 5
Heat the tortillas in a skillet without oil for 30 seconds each side (or in the microwave), spread with the shredded tofu and top with avocado pico de gallo. Feel free to garnish with chopped cilantro and some more of the adobo sauce.
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Tips
- Make it ahead! The tofu filling keeps well in the fridge for up to 4 days.
- Make a double batch and use the leftovers in burritos, bowls, or taco salads throughout the week.
- Taco Bar Vibes: Serve with extra toppings like vegan sour cream, pickled red onions, or shredded cabbage.
- Guacamole: Swap Pico de Gallo with this Homemade Guacamole for an extra creamy texture.
- Al Pastor Style: I love to top those tofu tacos with some diced pineapples!
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📖 Recipe
Shredded Tofu Tacos
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Ingredients
Shredded Tofu
- 1 pound firm tofu, or extra firm tofu
- 2 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon adobo sauce, see notes
- 1 teaspoon cumin
- 1 teaspoon smoked paprika, or paprika
- ½ teaspoon garlic powder
Shredded Tofu Sauce
- ½ tablespoon olive oil
- ½ cup diced onion
- 1 clove garlic, minced
- ¼ cup tomato paste
- 1 tablespoon adobo sauce, see notes
- 1 teaspoon maple syrup
- 1 teaspoon smoked paprika, or paprika
- 2 teaspoon soy sauce
- ⅔ cup water
Tacos
- 1 portion Pico De Gallo with Avocado
- 10 corn tortillas
Instructions
- Preheat the oven to 400°F (200°C).
- Shredded Tofu: Wrap the tofu in paper towels or use a tofu press to remove excess water. Then grate it over a bowl using a coarse grater (I love this one from Microplane) or the large holes of a box grater.
- Add all the ingredients for the shredded tofu taco to the bowl with the tofu and toss well until evenly coated. Spread the tofu evenly on a with parchment paper lined baking sheet. Bake for 25 minutes, tossing twice.
- In the meantime, prepare the avocado pico de gallo following this recipe.
- Tofu Sauce: Heat a large skillet with olive oil. Add onions and garlic, sauté for 3 minutes until translucent. Add the all the remaining ingredients for the sauce (tomato paste, adobo sauce, maple syrup, paprika, soy sauce, and water) and let it simmer over low heat for 5 minutes. If you have liquid smoke at home, feel free to add a small amount (¼ teaspoon to start). Season to taste the sauce with salt and pepper.
- Once the tofu is baked, add it to the sauce and toss well.
- Heat the tortillas in a skillet without oil for 30 seconds each side (or in the microwave), spread with the shredded tofu and top with avocado pico de gallo. Feel free to garnish with chopped cilantro and some more of the adobo sauce.
Notes
- Adobo Sauce: I blend one can of chipotle peppers in adobo (including the sauce) until smooth.
Equipment
Nutrition
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I love your recipe so much, that I included it in a FBC roundup post that goes live on March 1! The theme is vegetarian recipes using March produce. Your recipes & site are awesome!
I am super excited to hear that Katie! Thank you for adding my recipe to your roundup!
All the best,
Aline