Easy vegan shredded tofu tacos with salsa, guacamole, pickled onions and home-made tofu sour cream. A delicious mid-week dinner or party favourite!
I've been so excited to make a delicious set of shredded tofu tacos for All Veg Considered and look, I finally did it! The challenge with developing this recipe was in hitting all those flavour and texture profiles you expect from soft-shell tacos while using no processed ingredients! But hey presto - this recipe is damn near perfect!
These vegan tacos have everything, from the shredded tofu taco meat to the home-made tofu sour cream! What's more, there's 29g of protein in every portion, and when you use my Sweet Potato Tortillas, you get an extra boost of fibre! Fancy!
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🍛 Ingredients for Shredded Tofu Taco Meat
OK, before we get cracking, let's take a closer look at the most important element of this recipe: the shredded tofu taco meat! You'll only need a few bits and bobs to get it started. Full recipe card is at the bottom of the page, but here's a list for you high achievers! Have a browse before you head to the pantry!
- Extra firm tofu, drained
- Dark soy sauce
- Agave syrup
- Olive oil
- Tomato purée/paste
- Paprika, Cumin, Ground coriander, Ground ancho chilies, Cayenne pepper, Garlic powder
- Vegetable stock (use a vegan variety)
📝 Nutrition Notes!
I've included the nutritional label below for you to have a browse over (if that's your kind of thing) but the main thing I love about these tacos is their HUGE flavour! Nevertheless, let me draw your attention to some other big bits of good news on the nutrition front for these shredded tofu tacos!
- 29g Protein - These tacos contain at least 29g of plant based protein! This mostly comes from the tofu but also the sweet potato tortillas!
- 23g Fibre - This goes a long way towards hitting our 30g of recommended daily fibre!
- 255mg Calcium - That's almost a quarter of your RDA in one portion!
🍛 How to make Shredded Tofu Tacos
1. Make the shredded tofu taco meat:
- Preheat oven to 200°C.
- Grate tofu into a bowl and squeeze out liquid.
- Add soy sauce, agave syrup, olive oil, tomato purée, and spices. Mix well.
2. Cook the tofu:
- Spread the tofu on a baking sheet.
- Pour vegetable stock, bake for 20 mins until crispy.
3. Make the toppings:
- Make the pico salsa, guacamole and pickled onions.
- Blend together the ingredients for the tofu sour cream.
4. Assemble and serve:
- Don't forget to warm your tortillas if necessary.
- Stack fillings in any order you like.
🤷♀️ Shredded Tofu Tacos FAQs
A: Absolutely! Consider replacing the extra firm tofu for tempeh or chickpea tofu if you're avoiding soy.
A: No worries! If the oven's not your jam, try pan-frying the shredded tofu. Get it golden brown and crispy—it'll still be delish.
Totally! Prep the shredded tofu, pickled onions, pico de gallo and tofu sour cream beforehand. Assemble when it's fiesta time for fresh, tasty tacos!
You'll be needing these sweet potato tortillas before you get started! Fancy a bowl of Smoky Three Bean Chilli instead? Or how about a curve ball, like Creamy Tempeh Tikka Masala!?
Shredded Tofu Tacos
Equipment
- Oven
- Box Grater
- Baking Sheet
- 3 Bowls
- Blender
Ingredients
For the Shredded Tofu
- 450 g extra firm tofu drained
- 1 tablespoon dark soy sauce or tamari for a GF option
- 1 teaspoon agave syrup
- 2 teaspoon olive oil
- 1 tablespoon tomato purée/paste
- 2 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ancho chillies
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- 100 ml vegetable stock use a vegan variety
For the Guacamole
- 2 avocados de-stoned
- 1 red onion finely chopped
- ½ a tomato finely chopped
- 2 tablespoon coriander/cilantro finely chopped
- 1 tablespoon lime juice
- Pinch of flaky sea salt
For the Pico De Gallo
- 2.5 tomatoes finely chopped
- ½ an onion finely chopped
- 2 tablespoon coriander/cilantro finely chopped
- Pinch flaky sea salt
- 1 tablespoon lime juice
For the Pickled Onions
- ½ a red onion thinly sliced
- Juice of 1 lime
For the Tofu Sour Cream
- 100 g firm silken tofu
- ½ tablespoon lime juice
- 1 tablespoon soy milk or any other plant milk
- Pinch flaky sea salt
For Serving
- 10 sweet potato tortillas or any store-bought unprocessed alternative
- 1 head little gem lettuce shredded
- Hot sauce optional
- Lime wedges optional
Instructions
To Make the Shredded Tofu
- Preheat the oven to 200 °C.
- Use the coarse holes on a box grater to shred the tofu into a large bowl. Using your hands, squeeze out as much of the liquid from the tofu as possible and discard the liquid.
- Add the soy sauce, agave syrup, olive oil, tomato purée/paste, paprika, cumin, ground coriander, ground ancho chilies, cayenne pepper, and garlic powder to the tofu and stir to combine.
- Place the coated tofu on a baking sheet and pour over the vegetable stock.
- Bake in the preheated oven for 20 minutes, stirring occasionally, until the tofu has browned and has a slightly crispy texture.
To Make the Pickled Onions
- Place the thinly sliced red onions in a bowl and pour lime juice over them.
- Place in the fridge and allow the onions to pickle for at least 15-20 minutes, stirring occasionally.
To Make the Pico De Gallo
- In another bowl, mix together the finely chopped tomatoes, onions, coriander/cilantro, lime juice, and a pinch of sea salt. Set aside.
To Make the Tofu Sour Cream
- In a blender, combine the firm silken tofu, lime juice, soy milk, and a pinch of sea salt.
- Blend until smooth and creamy. Adjust lime juice and salt to taste.
To Make the Guacamole
- In a bowl, combine the avocados, finely chopped red onion, chopped tomato, cilantro, lime juice, and a pinch of sea salt.
- Mash with a fork and mix well. Set aside.
To Serve
- Warm the sweet potato tortillas In a dry frying pan, if necessary.
- Spread each tortilla with guacamole, a generous spoonful of the shredded tofu, pico de gallo, shredded lettuce and pickled onions.
- Drizzle tofu sour cream over the top and serve immediately with hot sauce and a slice of lime (optional).
Mia
Can’t wait to make this!! Love that you included a recipe for the tortillas as well 🖤
Richard
Those tortillas are going to blow your mind! So soft and light!
James Mitchell
Shredded tofu for the win, had it in a burrito bowl! Next time will I'm going to make the tortillas too!
Another great recipe!
Maeve
We made this tonight. I'm a big fan of Richard's recipes and it's actually always a win. We just got more feedback tonight than usual.
Tofu: shredding the tofu was much easier than I thought it would be. It was also simple to throw everything together and we had everything in the pantry. It needs 20 minutes in the oven, but after 20 minutes it was still not crispy. Besides, it also lost its shape, it was now more of a loose mince than shredded. After another 10 minutes under the grill, we decided to fry it in a pan. The flavour was fantastic! Much tastier than store-bought mince. Also much lighter.
The guacamole: this is the way we generally make guacamole, fresh garlic and chilli powder added.
Pico de gallo: cucumber added, the way we actually always make it. Delicious!
Pickled onions: we had leftovers in the fridge. Made slightly differently, but is pretty much the same. So we didn't need to make these according to recipe.
Tofu sour cream: I had eaten chilli earlier this week, which I had made with a sour cream based on cashew nuts, so I can't say anything about this.
We bought tortillas because I wanted to keep it simple. Overall, the taste was delicious and we definitely give 4 stars. But I don't think it's feasible to make this recipe in 25 minutes. There were 2 of us cooking, but even 25 minutes was not achievable. Will definitely make the tortillas next time too.