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close up of tofu tacos on a plate with cilantro and pickled red onion
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4.96 stars (22 ratings)

Tofu Tacos

Shredded Tofu Tacos are the perfect easy plant based dinner that everyone will love, plus they're ready in just about 30 minutes! The shredded tofu filling is perfectly flavored and baked until chewy and crisp.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 228kcal
Author: Nora Taylor

Ingredients

Shredded Tofu Meat

  • 14.5 ounce block extra-firm tofu patted dry
  • 1 tablespoon olive oil
  • 2 tablespoons low sodium soy sauce or tamari for gluten free
  • 2 tablespoons tomato paste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon 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
US Customary - Metric

Instructions

  • Prepare pan and oven - Preheat the oven to 350 degrees F 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.

Notes

  1. I usually double the recipe for my family of 5. If you double the recipe, the tofu will take longer to cook, more like 40-45 minutes.
  2. Tofu taco "meat" will stay good in the refrigerator for 3-4 days. It freezes okay if needed. 
  3. For gluten free, use tamari instead of soy sauce and corn tortillas.
  4. Calories are for 1/4th of the tofu taco "meat" only. Calories will vary based on your tortillas and toppings.
  5. Could make in an air fryer, or even on the stovetop if you prefer. For stovetop, sauté the tofu in the sauce until it dries out and gets a little crisp. You may need more oil so it doesn't stick.

Nutrition

Serving: 1of 4 servings | Calories: 228kcal | Carbohydrates: 32g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Sodium: 434mg | Potassium: 396mg | Fiber: 4g | Sugar: 3g | Vitamin A: 665IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg