Tofu Tacos
Servings: 4
Ingredients
Shredded Tofu Meat
- 14.5 oz extra-firm tofu patted dry
- 1 tbsp olive oil
- 2 tbsp low sodium soy sauce or tamari for gluten free
- 2 tbsp tomato paste
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
For Serving
- 8-10 small corn or flour tortillas
- toppings of choice avocado, vegan sour cream, vegan cheese shreds, pickled red onion, cilantro, diced tomatoes, shredded lettuce, salsa
Instructions
- Prepare pan and oven – Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- Grate the tofu – Pat the tofu dry and squeeze out any excess water, but you don't need to press the tofu (it will dry out as it bakes). Grate the tofu using a large cheese grater. Set aside while you make the sauce.
- Make the sauce and mix with tofu – In a large bowl, mix together the olive oil, soy sauce, tomato paste, onion powder, garlic powder, and smoked paprika. Add the shredded tofu and mix well.
- Bake the tofu – Spread the coated tofu shreds evenly onto the parchment lined pan. Place in the oven and bake for 15 minutes, then give it a little stir and bake for 15-20 more minutes. The tofu should be crispy in some places, but not burned. It should be quite dried out and not watery.
- Serve with toppings of choice – Serve in corn or flour tortillas with any toppings you like.