Shredded tofu tacos | These meatless tacos are so delicious and fun to make. Flavourful shredded tofu nestled in warm corn tortillas and loaded up with classic taco toppings like lettuce, pickled onion, and avocado. A generous squeeze of lime juice and a sprinkle of cilantro for ultimate flavour.
When I traveled throughout the Yucatan in Mexico, I tasted many different traditional Mexican dishes, and (meatless) tacos or panuchos were always my favourite. Tacos made with fresh corn tortillas were the ultimate treat. Don’t forget the fresh lime and a generous amount of pickled red onion.
The process of making meatless tacos at home is super easy and fun. If you’re like me and love to enjoy traditional foods, without meat, this recipe for vegan tofu tacos is going to be your new go to!
The main ingredient is tofu, which is flavoured with homemade taco seasoning, a squeeze of lime, and tomato paste. Then your toppings, shredded lettuce, diced avocado, pickled onion, and dairy free yogurt. Cilantro or parsley for the final touch.
These delicious tofu tacos are great for meal prep. The tofu mixture takes just 10 minutes to make and freezes nicely so you can enjoy a quick vegan dinner whenever you please.
Tofu is high in plant based protein according to Healthline. These shredded tofu tacos are a great way to enjoy a high protein dinner that’s easy and affordable.
How to cook tofu for tacos
First mix together the taco seasoning spices, cumin, paprika, chili powder, onion powder etc.
First, drain the extra firm or firm tofu and remove it from the packaging. Wrap the tofu block in paper towel and place a heavy object on top, like a glass container or a cast iron pan, to press the excess moisture out.
Then, shred the tofu block with a handheld grater. Heat oil in a large nonstick pan over medium heat and add the tofu and homemade taco seasoning. Stir to combine and cook for 5-6 minutes, stirring occasionally
Add 2 tablespoons of tomato paste for flavour, a squeeze of lime juice, and cook for another 2-3 minutes. If the tomato paste is froze, just add it to the pan with a splash of water.
Then cover the pan with a lid, and set aside until you’re ready to assemble the tacos.
How to assemble the perfect taco
Assembling tacos is fun and you can customize yours to suit your tastes. I recommend making a batch of these quick pickled onions that will complete the tacos. Or you can use raw red onion. Once you’ve made the tofu filling, warm the corn tortillas so they don’t crack or break (the fresher the better). Top the tortillas with a bit of lettuce, a few spoonfuls of the tofu, pickled onion, and avocado.
Then, dairy free yogurt mixed with a squeeze of lime juice for flavour. Finally, cilantro and a squeeze of lime juice complete the tacos.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Instructions
Mix the taco seasoning ingredients together in a small jar and set aside.
Heat the oil in a large nonstick pan over medium heat. Add the tofu and the taco seasoning and stir together.
Cook for 5-6 minutes, stirring occasionally. Then add the tomato paste and 1/2 teaspoon lime juice. Stir. If your tomato paste is frozen, just add it to the pan with a splash of water to steam it. Cook for another 2-3 minutes and then cover with a lid and set aside.
Warm the corn tortillas up in a pan for 5-10 seconds per side, or microwave the stack of tortillas for about 15 seconds.
Top each tortilla with a small handful of lettuce.
Then, the tofu mixture.
Then, pickled onion and avocado.
Finally, dairy free yogurt and cilantro.
Serve the tacos with lime wedges for squeezing over top.
Tips for making shredded tofu tacos
What to serve with vegan tacos
Tacos can be a meal in themselves, but you can also serve them with a side of rice, beans, or vegetables. Try this Vegan Mexican Rice Recipe for a quick side!
Try sikil pak, a Mexican pumpkin seed dip, guacamole, or salsa with chips.
Enjoy a cold beer (or nonalcoholic beer) with the tacos. Or for a flavourful cocktail, try my Pomegranate Vodka Cocktail.
Substitutions
Storage
Store the tofu mixture in the fridge in an air tight container for up to 3-4 days. You can also portion and freeze the tofu in freezer bags for up to 3-4 months.
Keep in mind that freezing the tofu will change the texture to a chewier, meatier one.
FAQ’s
A blend of chili powder, cumin, onion powder, garlic powder, oregano, smoked paprika, and cayenne is a quick taco seasoning mix to use for shredded tofu.
Yes, you can prepare shredded tofu taco filling in advance. Store it in the refrigerator and reheat when ready to assemble tacos for a quick meal.
Shredded Tofu Tacos
Equipment
- 1 nonstick pan
- 1 handheld grater
Ingredients
- 450 grams extra firm tofu pressed and shredded
- 1 tablespoon neutral oil canola, vegetable, peanut, etc.
- 2 tablespoons tomato paste
- 1 teaspoon lime juice
- 12 corn tortillas
- lettuce shredded
- pickled onion raw red onion would work
- 1 avocado diced
- ½ cup coconut yogurt mixed with a squeeze of lime juice
- cilantro
- 1 lime cut into wedges
taco seasoning
- 2 teaspoons chilli powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- pinch of cayenne
Instructions
- Drain the tofu block and wrap it in paper towel. Place a heavy object on top, like a cast iron pan, and set aside for 5 minutes.
- Mix the taco seasoning ingredients and set aside.
- Heat the oil in a medium sized pan over medium heat. While it's heating, grate the tofu with a handheld grater.
- Add the tofu and taco seasoning to the pan and cook for 5-6 minutes. Add the tomato paste and lime juice and cook for another 2-3 minutes. If your tomato paste is frozen, just add it to the pan with a splash of water. Cover the pan with a lid and set aside.
- Warm the corn tortillas up, in a pan for 5-10 seconds per side, or by microwaving the whole stack for 15 seconds.
- Assemble the tacos by topping each tortilla with a handful of lettuce, a few spoonfuls of the tofu mixture, pickled onion, and avocado.
- Then, a drizzle of dairy free yogurt, and cilantro. Serve with a few lime wedges for squeezing over top.
Video
Notes
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
