Shredded Tofu Tacos

Shredded tofu videos are all over the internet, but they don’t always set you up for success. The first time I tried it, I used my favorite tofu, which happens to be firm and not extra-firm. As a result, the shreds all melded together in the oven, leaving me with more of a tofu mat. I should have started with this shredded tofu taco recipe from Taste of Home editor Lesley Balla. Learn from my mistake: Get the extra-firm tofu and make it right the first time.

When you shred, season and bake a firm block of tofu until the edges of each shred become crispy, you get a taco filling that even the most soy-suspicious people will love. This recipe also leans tomato paste as its secret ingredient. Just a couple tablespoons turn up the umami to make the tofu just as savory as any meat-based filling. I keep 2-tablespoon quantities of tomato paste frozen in an ice cube tray so I can pop one out for shredded tofu any time I want.

Shredded Tofu Tacos Ingredients

• Extra-firm tofu: You’ll find many types of tofu on offer at the store, but an extra-firm block will give you the best results in these tacos. Look for high-protein tofu if you can find it. It will give you the meatiest shreds for your tacos.
• Olive oil: A generous coating of olive oil adds richness to the shreds and helps them crisp up in the hot oven.
• Soy sauce: Soy sauce is the salty, savory, umami-rich ingredient that gives the tofu its meaty personality. Bragg liquid aminos would also work well in this recipe if you don’t have soy sauce.
• Spices: Chili powder, ground cumin, smoked paprika, garlic powder, onion powder, kosher salt and dried oregano combine to give the tofu a south-of-the-border flavor profile. You could substitute 2 to 3 tablespoons of taco seasoning instead if you have it handy.
• Tomato paste: Tomato paste is a flavor booster that gives the tofu greater depth and complexity. It brings a little sweetness and even more umami to make each bite of tofu satisfying. If you don’t have any, a little salsa would make a good substitute.
• Warm water: A few tablespoons of warm water loosens the tomato paste so it can blend easily with the shredded tofu.
• Corn tortillas: Small corn tortillas cradle the filling and provide their own distinct flavor for these tacos. You could substitute a flour tortilla if you prefer. Just remember to warm the tortillas until they become pliable so they don’t break on you.
• Garnishes: Toppings bring a lot to any taco. Shredded cabbage, salsa, diced or pickled red onion, avocado slices, cilantro, and lime wedges would all be good choices.

Directions

Step 1: Drain and shred the tofu

Drain the tofu on a kitchen towel for 10 minutes. Using the largest holes on a box grater, gently shred the tofu. Push any large chunks that crumble off against the holes to shred them.

Step 2: Season the tofu

Preheat the oven to 400°F. In a large bowl, combine the shredded tofu, olive oil, soy sauce, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt and oregano. Mix until the tofu is thoroughly seasoned.

Step 3: Bake the tofu

Spread the tofu in a single layer on a foil-lined baking sheet sprayed with cooking oil. Bake it for 15 minutes.

Step 4: Add the tomato paste

In a small bowl, combine the tomato paste with warm water. Remove the tofu from the oven, drizzle it with the tomato-water mixture and toss to coat it. Bake the tofu until it’s golden brown and crispy, about 15 minutes longer.

Step 5: Build the tacos

Serve the tofu on tortillas and garnish the tacos with shredded cabbage, salsa, diced or pickled red onion, avocado slices, cilantro, or lime wedges, as desired.

Editor’s Tip: Warm the tortillas in the microwave or in a skillet to prevent them from cracking.

Shredded Tofu Tacos Variations

• Skip the tortillas: Turn this recipe into burrito bowls by serving the baked shredded tofu over rice with all your favorite toppings. If you’re serving a crowd, put everything out on the counter and let everyone assemble their own bowl.
• Make barbecue tofu sandwiches: Season the tofu with your favorite dry rub seasoning and bake it as directed. Toss the shredded tofu with barbecue sauce and pile it high on a potato bun for a vegetarian take on pulled pork sandwiches.
• Turn it into tofu fajitas: While the shredded tofu cooks, sear some sliced onions and peppers in a cast-iron skillet. Serve the veggies and tofu with large flour tortillas, guacamole and salsa for a fresh take on fajitas.
• Add it to quesadillas: Fold the baked shredded tofu into tortillas with shredded cheese to add flavor and protein to quesadillas, creating a snack with more staying power.

How to Store Shredded Tofu Tacos

Store the shredded tofu filling, tortillas and toppings in separate containers in the fridge. Shredded tofu lasts for up to four days in the fridge, or you can freeze it for up to three months.

Can you make shredded tofu tacos ahead of time?

To make shredded tofu tacos ahead of time, prepare and bake the shredded tofu filling. Allow it to cool and refrigerate it up to three days in advance. When you’re ready to assemble the tacos, spread the shredded tofu on a foil-lined or parchment-lined baking dish and warm it in a 350° oven until it’s hot.

Shredded Tofu Tacos Tips

What dishes can I make with shredded tofu?

In addition to making wonderful tacos, shredded tofu would be great in burritos, enchiladas, cemitas, quesadillas and grain bowls.

How do I make sure shredded tofu is crispy?

A properly preheated oven can help ensure crispy tofu. And don’t be tempted to cut back on the oil. That’s what helps each shred of tofu crisp up in the oven.

Do I need to press tofu before shredding it?

If you have an extra-firm block, draining it on paper towels should be sufficient. If you are working with a firm block, use a tofu press to extract excess water. No tofu press? Wrap the tofu in paper towels and place a heavy pot on top. Set it aside for about 30 minutes to remove the water.