Homemade Shredded Tofu Taco Recipe

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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.

Shredded tofu tacos in a bowl with toppings.

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.

Shredded tofu tacos in a bowl with lime wedges.

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.

Shredded tofu taco ingredients with black text.
  • Extra firm tofu- This is the base of the taco filling. Tofu is filling, high in protein, and takes on flavour.
  • Tomato Paste- Adds flavour and colour to the tofu.
  • Taco seasoning- Chilli powder, cumin, smoked paprika, onion powder, garlic powder, dried oregano, cayenne, salt and pepper.
  • Corn tortillas- The vessel that holds all the tasty toppings. Corn tortillas are best warmed up!
  • Avocado, shredded lettuce, pickled onion- These toppings are tasty and go well together. Make quick pickled onions.
  • Coconut yogurt- Mix coconut yogurt with lime juice to mask the coconut flavour. Top the tacos with this cooling sauce.
  • Lime and cilantro- Top the tacos with a generous squeeze of lime and a sprinkle of cilantro for ultimate flavour.

Instructions

  • Press the tofu for 10 minutes to release some of the moisture, then shred it with a grater.

Mix the taco seasoning ingredients together in a small jar and set aside.

Tofu and taco seasoning in a pan.

Heat the oil in a large nonstick pan over medium heat. Add the tofu and the taco seasoning and stir together.

Cooking tofu with spices.

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.

Shredded lettuce on a corn tortilla.

Top each tortilla with a small handful of lettuce.

Lettuce and tofu on a corn tortilla.

Then, the tofu mixture.

Tofu taco with pickled onion and avocado.

Then, pickled onion and avocado.

Tofu taco with toppings.

Finally, dairy free yogurt and cilantro.

Serve the tacos with lime wedges for squeezing over top.

Shredded tofu tacos in a bowl with toppings.

Tips for making shredded tofu tacos

  • Use homemade taco seasoning for optimal flavour
  • Warm the tortillas, they’re less likely to crack or break when warm.
  • Use toppings you love! Raw onion, beans, salsa, cotija cheese, or vegan cheese are great in 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

  • Flour tortillas will work instead of corn tortillas.
  • I recommend homemade taco seasoning for optimal flavour, but you could use storebought taco seasoning to save some time.
  • Extra firm tofu or firm tofu will work best.
  • Regular paprika will work instead of smoked paprika.
  • Instead of pickled onion, use chopped red onion.

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.

Shredded tofu tacos in a bowl with toppings.

FAQ’s

What is the best seasoning for shredded tofu tacos?

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.

Can I make shredded tofu taco filling in advance?

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 in a bowl with lime.

Shredded Tofu Tacos

5 from 2 votes
These vegan 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.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12

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 10 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

Warm the tortillas so they don’t crack or break.
Add frozen tomato paste to the pan with a splash of water to steam it.
Use toppings that you love, like raw onion, beans, cotija cheese or vegan cheese.

Nutrition

Calories: 128kcalCarbohydrates: 16gProtein: 5gFat: 5gFiber: 3gSugar: 2g
Keyword shredded tofu tacos
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