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shredded tofu tacos

Shredded Tofu Tacos

Easy vegan shredded tofu tacos with salsa, guacamole, pickled onions and home-made tofu sour cream. A delicious mid-week dinner or party favourite!
4.94 from 16 votes
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Course: Main Course
Cuisine: All, American, Mexican
Keyword: shredded tofu tacos, vegan tacos
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 655kcal
Author: Richard

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).

Nutrition

Calories: 655kcal | Carbohydrates: 54g | Protein: 29g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Cholesterol: 0.2mg | Sodium: 947mg | Potassium: 2258mg | Fiber: 23g | Sugar: 18g | Vitamin A: 2941IU | Vitamin C: 63mg | Calcium: 255mg | Iron: 8mg