Shredded Tofu Tacos
Shredded tofu tacos feature firm tofu baked until crispy, tossed in a smoky cumin-paprika sauce, and served with creamy salsa verde—a vegan taco that delivers texture and savory depth.
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Shredded tofu tacos feature firm tofu baked until crispy, tossed in a smoky cumin-paprika sauce, and served with creamy salsa verde—a vegan taco that delivers texture and savory depth.
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Prices vary by store
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Take firm tofu from the package and pat it dry with a kitchen towel. No need to press it.
Using a box grater, shred the tofu into a large mixing bowl.
To the shredded tofu, add 2 tbsp neutral oil, 2 tbsp soy sauce, 1 tsp cumin, 1 tsp paprika, and salt. Toss well to combine.
Spread the seasoned tofu in a single layer on a parchment-lined baking sheet. Bake until golden and crispy. (Note: Video does not specify temperature or time; try 400°F / 200°C for 20-25 minutes).
While the tofu bakes, prepare the salsa verde. In a blender, combine parsley, 1 clove of garlic, vegan yogurt, lemon juice, and 1/2 tsp cumin. Blend until smooth and creamy.
Heat 1 tbsp of neutral oil in a large skillet over medium heat. Add the sliced onion and 2 minced cloves of garlic. Sauté until softened and lightly browned.
Stir in 1 tsp cumin, 1 tsp paprika, and optional chili powder. Cook for 30 seconds until fragrant.
Add the tomato paste and cook for another minute, stirring constantly. Deglaze the pan with pineapple juice, scraping up any browned bits from the bottom.
Add 1 tbsp of soy sauce and let the sauce bubble and reduce slightly while the tofu finishes baking.
Once the tofu is crispy, add it to the skillet with the sauce. Stir gently to coat all the shredded tofu.
Serve the shredded tofu mixture in warm tortillas, topped with pico de gallo and a drizzle of the salsa verde.
Store crispy tofu and salsa verde separately in airtight containers for up to 2 days. Warm the tofu in a 350°F oven for 5 minutes before assembling fresh tacos to restore crispiness.
Firm tofu is shredded into bite-sized pieces, then baked at high heat with oil and seasonings. This method removes moisture and allows the tofu to brown and crisp at the edges rather than staying soft.
Yes. Prepare the crispy shredded tofu and salsa verde up to 2 days ahead and store separately. Warm the tofu and assemble tacos fresh just before serving for best texture.
Regular Greek yogurt, sour cream, or Mexican crema all work. Use the same amount and adjust lemon juice to taste.
Bake until the edges are golden brown and the tofu pieces feel firm and slightly crispy when touched. The exact time depends on your oven, but watch for browning around 25–35 minutes.
No. Firm or extra-firm tofu is essential because silken tofu is too delicate and will fall apart during shredding and baking.
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