Shredded Tofu Tacos
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.
Servings :
Calories : 445kcal
Ingredients
Shredded Tofu
- 1 pound (450 g) 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 (60 g) tomato paste
- 1 tablespoon adobo sauce, see notes
- 1 teaspoon maple syrup
- 1 teaspoon smoked paprika, or paprika
- 2 teaspoon soy sauce
- ⅔ cup (160 ml) 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.
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Nutrition
Calories: 445kcal | Carbohydrates: 47g | Protein: 22g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 2378mg | Potassium: 405mg | Fiber: 10g | Sugar: 7g | Vitamin A: 770IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 3mg
