Shredded Tofu Tacos

These shredded tofu tacos are the perfect weeknight dinner—crispy, smoky, and loaded with umami! Grated tofu is marinated with cumin, smoked paprika, and soy sauce, then baked or air-fried until golden and slightly crunchy. Finish by tossing it in a tangy tomato-based sauce spiced with garlic, onion, and a hint of citrus. Serve in taco shells with fresh toppings for a plant-based taco night everyone will love.

Ingredients

For the tofu: 

  • 150g tofu of choice
  • 1 tbsp soy sauce
  • 1 tbsp oil
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika

For the sauce:

  • 1/2 small red onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 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

Optional additions:

  • Shredded lettuce or cabbage
  • Avocado or guacamole
  • Vegan sour cream or yogurt
  • Lime wedges
  • Fresh cilantro or parsley

Instructions

  1. Coarsely shred the cold tofu using a box grater.
  2. Place the tofu in a bowl and gently mix with soy sauce, oil, cumin, and smoked paprika. Avoid overmixing to keep the texture.
  3. Spread the seasoned tofu evenly on a baking sheet lined with parchment paper.
  4. Cook using a preferred method.
  5. Make the sauce while the tofu cooks.
  6. Heat a little oil in a pan over low heat.
  7. Add chopped red onion and sauté until soft and translucent (about 5 minutes).
  8. Add garlic and cook for another minute. Stir in cumin and smoked paprika, then add tomato paste, fruit juice, and soy sauce.
  9. Simmer gently for about 5 minutes, stirring occasionally.
  10. Once the tofu is crisped, add it to the pan with the sauce.
  11. Stir gently until the tofu is well-coated and heated through. 
  12. Warm up your favorite taco shells or tortillas. Fill with the saucy shredded tofu.
  13. Top with fresh extras like shredded lettuce, avocado, vegan sour cream, lime wedges and fresh cilantro.