Shredded Tofu Tacos Recipe
Description
A delicious recipe for crispy shredded tofu tacos. No oven or air fryer required! A quick, easy and delicious vegan dinner.
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Ingredients
Red Chimichurri (skip if using pre-made salsa or sauce)
- 1 cup roasted red pepper or one (8-ounce jar), drained
- 4 medium cloves garlic, peeled
- ¾ cup loosely packed parsley leaves and tender stems, from 1 small bunch
- ¼ cup packed cilantro leaves and tender stems
- 1 ¾ teaspoons smoked paprika
- Kosher salt and freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup olive oil
- 2 ½ tablespoons red wine vinegar
Shredded Tofu
- 1 (16-ounce) block extra-firm tofu, drained
- 2 tablespoons avocado or canola oil
- 2 garlic cloves, sliced
- 1 teaspoons cumin seeds
- 1 tablespoon unsalted butter or vegan butter
- Kosher salt
Assembly
- 2 Persian cucumbers, finely diced
- Queso fresco or feta, crumbled
- 4 small flour tortillas, slightly charred *
Instructions
Red Chimichurri (skip if using pre-made salsa or sauce)
- In a mini food processor, add 1 cup roasted red peppers, ¾ cup parsley, ¼ cup cilantro, 4 cloves garlic, 1 ¾ smoked paprika, ½ teaspoon salt, ½ teaspoon pepper and ¼ teaspoon crushed red pepper flakes. Pulse until mixture is minced.
- Scrape down sides of bowl, add ⅓ cup oil and 2½ tablespoons vinegar and blend until an emulsified sauce comes together (it should still be chunky in texture). Season to taste with salt and vinegar.
- Store in an airtight glass container in the refrigerator for up to 2 weeks.
Shredded Tofu
- Squeeze tofu over a bowl to remove excess water. It’s OK if the tofu starts to break apart, but avoid crushing it into small pieces. This step is meant to release most of the excess of water, but not all of it.
- Shred tofu over a layer of paper towels using a large-hole box grater. Spread tofu into a single layer and let drain while preparing and cooking garlic.
- Slice 2 cloves garlic then add to a large nonstick skillet with 2 tablespoons avocado oil. Place over medium heat and cook, stirring occasionally, just until garlic starts to turn golden around edges, about 2 minutes.
- Stir in 1 teaspoon cumin seeds and cook 30 seconds.
- Add shredded tofu and 1 teaspoon of salt; toss to coat (turn those garlic slices up and into tofu!) then spread tofu into an even layer and cook, without moving for 3 minutes. Stir tofu then spread into an even layer and cook without moving for another 3 minutes. Repeat stirring, spreading into an even layer and cooking for 3 more minutes once more.
- Add 1 tablespoon butter and cook until golden brown and crisp, 4–6 minutes. Serve as desired.
Assembly
- To assemble, divide tofu between 4 tortillas. Top each taco with a spoonful of red chimichurri, diced cucumber and crumbled queso fresco.
Notes
*How to char tortillas: I like to warm and char the tortillas over an open flame. To do this, I heat a gas stove to medium and arrange 2 or 3 tortillas right over the flame. Slightly char the tortillas then flip, using a spatula, until the second side is charred. If you don’t have a gas stove top, wrap the tortillas in a slightly damp paper towel and heat in the microwave for 20 seconds.
Storing Chimichurri:Red chimichurri will last up to 2 weeks in the refrigerator when stored in an airtight container. For longer storage, store it in the freezer for up to 3 months. I like to freeze the sauce in small portions using ice cube trays or Souper Cube trays—it allows you to have control over how much sauce to thaw and it makes for a quicker thaw time.
Storing Shredded Tofu: Store the cooked shredded tofu in a glass container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. Freeze shredded tofu for up to 3 months.
You can also shred the tofu up to 3 days before cooking it.
You can also shred the tofu up to 3 days before cooking it.
Nutrition
Serving: 1 tacoCalories: 270kcalCarbohydrates: 16gProtein: 7gFat: 19gSaturated Fat: 5gCholesterol: 13mgSodium: 510mgFiber: 1.5gSugar: 1.6g
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