Ingredients
For the Nofu:
- 150 g firm tofu (cold)
- 1 tbsp soy sauce
- 1 tbsp oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
For the sauce:
- ½ small red onion, finely chopped
- 1 clove garlic, minced
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 1 tbsp tomato paste
- 1 tbsp pineapple or orange juice
- 1 tsp soy sauce
- Splash of water (if needed)
- Oil, for frying
Instructions
Prep the Tofu:
1. Coarsely shred the cold tofu using a box grater.
2. Place in a bowl and gently mix with soy sauce, oil, cumin, and smoked paprika. Stir with a fork — avoid overmixing to keep the texture.
Bake or Air-Fry:
2. Spread the seasoned tofu evenly on a baking sheet lined with parchment paper.
- Oven: Bake at 180°C (350°F) for 20–30 minutes, stirring gently every 10 minutes to promote even crisping.
- Air fryer: Cook at 180°C for 15–20 minutes, pausing once or twice to stir.
The tofu should be golden and crispy, not burned.
Make the Sauce While Tofu Cooks:
3. Heat a little oil in a pan over low heat.
4. Add chopped red onion and sauté until soft and translucent (about 5 minutes).
5. Add garlic and cook for another minute.
6. Stir in cumin and smoked paprika, then add tomato paste, fruit juice, and soy sauce. Add a splash of water if needed to thin the sauce.
7. Simmer gently for about 5 minutes, stirring occasionally.
Combine:
8. Once the tofu is crisped, add it to the pan with the sauce.
9. Stir gently until the tofu is well-coated and heated through.
10. Taste and adjust seasoning if needed (e.g., more soy sauce or a pinch of salt).
To Serve:
11. Warm up your favorite taco shells or tortillas.
12. Fill with the saucy shredded tofu.
13. Top with fresh extras like:
- Shredded lettuce or cabbage
- Avocado or guacamole
- Vegan sour cream or yogurt
- Lime wedges
- Fresh cilantro