Shredded Tofu Tacos

Total Time Prep: 15 min. + standing Bake: 30 min.
Yield about 4 servings
Test Kitchen Approved
Baked until crispy, this shredded tofu taco filling has all the craggy, browned bits that make meat-filled tacos so craveable.

Ingredients

  • 16 ounces extra-firm tofu
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 3 tablespoons warm water
  • 8 to 10 corn tortillas (6 inches)
  • Optional: Shredded cabbage, salsa, diced or pickled red onion, avocado slices, cilantro, lime wedges

Directions

  1. Drain tofu on a kitchen towel for 10 minutes. Using the largest holes on a box grater, gently shred tofu. Push any large chunks that crumble off against the holes to shred.
  2. Preheat oven to 400°. In a large bowl, combine shredded tofu, olive oil, soy sauce, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt and oregano. Mix until tofu is thoroughly seasoned.
  3. Spread tofu in a single layer on a foil-lined baking sheet sprayed with cooking oil; bake for 15 minutes.
  4. In a small bowl, combine tomato paste with warm water. Remove the tofu from oven and drizzle with tomato water mixture; toss to coat. Bake until golden brown and crispy, about 15 minutes longer.
  5. Serve tofu on tortillas; garnish with toppings, as desired.

Nutrition Facts

2 tacos: 300 calories, 14g fat (2g saturated fat), 0 cholesterol, 820mg sodium, 33g carbohydrate (2g sugars, 5g fiber), 15g protein.

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