Shredded Tofu Tacos
Shredded Tofu Tacos
Ingredients
For the Shredded Tofu
- 1 block firm tofu, patted dry, shredded
- 1 tablespoon cooking oil
- 2 tablespoons soy sauce
- 1 teaspoon paprika
- 1/2 teaspoon salt
For the Green Sauce
- 1/2 cup fresh parsley, packed, roughly chopped
- 2 garlic cloves, peeled
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cumin
- 1/2 cup plain Greek yogurt, or vegan sour cream
For the Savory Tofu Sauce
- 1 tablespoon olive oil
- 1/2 cup yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder, optional
- 2 tablespoons tomato paste
- 1/2 cup pineapple juice
- 1 teaspoon soy sauce
For Serving
- 8 corn tortillas, small
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped, for garnish
- green sauce, as needed, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Prepare the tofu: Pat the block of firm tofu dry with a kitchen towel. Using a box grater, shred the tofu into a medium bowl. Add 1 tablespoon of cooking oil, 2 tablespoons of soy sauce, 1 teaspoon of paprika, and 1/2 teaspoon of salt. Toss well to ensure the tofu is evenly coated.
⏱️ 10 min
- 3
Bake the tofu: Spread the seasoned shredded tofu evenly onto the prepared baking sheet. Bake for 25 to 30 minutes, stirring halfway through, until the tofu is golden brown and slightly crispy.
⏱️ 25 min•🌡️ 400
- 4
Make the green sauce: While the tofu bakes, combine the packed, roughly chopped fresh parsley, 2 peeled garlic cloves, 2 tablespoons of lemon juice, 1/2 teaspoon of ground cumin, and 1/2 cup of plain Greek yogurt (or vegan sour cream) in a blender. Blend until the sauce is smooth and creamy. Set aside.
⏱️ 5 min
- 5
Start the savory sauce: Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the finely chopped yellow onion and sauté for 3 to 4 minutes until it softens and becomes translucent. Add 2 minced garlic cloves and cook for another minute until fragrant.
⏱️ 5 min
- 6
Add spices and tomato paste: Stir in 1 teaspoon of ground cumin, 1 teaspoon of paprika, and the optional 1/2 teaspoon of chili powder. Cook for 30 seconds until the spices are fragrant. Squeeze in 2 tablespoons of tomato paste and stir to combine it with the aromatics.
⏱️ 2 min
- 7
Deglaze and simmer: Pour in 1/2 cup of pineapple juice and 1 teaspoon of soy sauce. Bring the mixture to a gentle bubble, then reduce the heat to low and let it simmer while the tofu finishes baking.
⏱️ 5 min
- 8
Combine and serve: Once the tofu is baked, add it directly to the simmering savory sauce in the skillet. Stir well to thoroughly coat the shredded tofu. Warm the corn tortillas according to package directions. Fill the warmed tortillas with the shredded tofu mixture, drizzle with the prepared green sauce, and garnish with fresh cilantro and a squeeze of lime.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shredded Tofu Tacos
Ingredients
For the Shredded Tofu
- 1 block firm tofu, patted dry, shredded
- 1 tablespoon cooking oil
- 2 tablespoons soy sauce
- 1 teaspoon paprika
- 1/2 teaspoon salt
For the Green Sauce
- 1/2 cup fresh parsley, packed, roughly chopped
- 2 garlic cloves, peeled
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cumin
- 1/2 cup plain Greek yogurt, or vegan sour cream
For the Savory Tofu Sauce
- 1 tablespoon olive oil
- 1/2 cup yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder, optional
- 2 tablespoons tomato paste
- 1/2 cup pineapple juice
- 1 teaspoon soy sauce
For Serving
- 8 corn tortillas, small
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped, for garnish
- green sauce, as needed, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Prepare the tofu: Pat the block of firm tofu dry with a kitchen towel. Using a box grater, shred the tofu into a medium bowl. Add 1 tablespoon of cooking oil, 2 tablespoons of soy sauce, 1 teaspoon of paprika, and 1/2 teaspoon of salt. Toss well to ensure the tofu is evenly coated.
⏱️ 10 min - 3
Bake the tofu: Spread the seasoned shredded tofu evenly onto the prepared baking sheet. Bake for 25 to 30 minutes, stirring halfway through, until the tofu is golden brown and slightly crispy.
⏱️ 25 min•🌡️ 400 - 4
Make the green sauce: While the tofu bakes, combine the packed, roughly chopped fresh parsley, 2 peeled garlic cloves, 2 tablespoons of lemon juice, 1/2 teaspoon of ground cumin, and 1/2 cup of plain Greek yogurt (or vegan sour cream) in a blender. Blend until the sauce is smooth and creamy. Set aside.
⏱️ 5 min - 5
Start the savory sauce: Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the finely chopped yellow onion and sauté for 3 to 4 minutes until it softens and becomes translucent. Add 2 minced garlic cloves and cook for another minute until fragrant.
⏱️ 5 min - 6
Add spices and tomato paste: Stir in 1 teaspoon of ground cumin, 1 teaspoon of paprika, and the optional 1/2 teaspoon of chili powder. Cook for 30 seconds until the spices are fragrant. Squeeze in 2 tablespoons of tomato paste and stir to combine it with the aromatics.
⏱️ 2 min - 7
Deglaze and simmer: Pour in 1/2 cup of pineapple juice and 1 teaspoon of soy sauce. Bring the mixture to a gentle bubble, then reduce the heat to low and let it simmer while the tofu finishes baking.
⏱️ 5 min - 8
Combine and serve: Once the tofu is baked, add it directly to the simmering savory sauce in the skillet. Stir well to thoroughly coat the shredded tofu. Warm the corn tortillas according to package directions. Fill the warmed tortillas with the shredded tofu mixture, drizzle with the prepared green sauce, and garnish with fresh cilantro and a squeeze of lime.
⏱️ 5 min