Easy Shredded Tofu Tacos
These easy shredded tofu tacos will be your go-to for weeknight dinners! They are ready in just 30 minutes, packed with flavour and protein, and are so incredibly easy to make. The combination of flavours is absolutely delicious, and they make the perfect leftovers for lunch the next day.
Ingredients
- 5 small pitas
- 1 block extra firm tofu, 454 g
- 2 tbsp cornstarch
- 3 tbsp olive oil
- 2 tbsp Soy sauce
- 1/2 tbsp Worcestershire sauce
- 4 tbsp BBQ sauce
- 1 tsp maple syrup
- Salt and pepper, to taste
- 1 tsp Garlic powder
- 1 tsp Turmeric
- 1 tsp Paprika
- 1 small onion, sliced (to top your tacos)
- 2 bell peppers, sliced (to top your tacos)
- Guacamole or fresh parsley, optional to top
Instructions
- Preheat oven to 375℉.
- Line a small baking tray with parchment paper and set aside.
- Rinse and dry your block of tofu and squeeze out any excess liquid with a rag or a tofu press.
- Grate your tofu block and place in a bowl. Add in cornstarch and olive oil, mix well, then transfer to a lined baking dish. Spread out shredded tofu evenly and place in the oven for 20 minutes, this will make your shredded tofu very crispy!
- In the meantime, take a medium-sized pan and drizzle some olive oil. Cook on medium heat your sliced onions until translucent, then cook your sliced bell peppers.
- Once your tofu has cooked, remove it from the oven and add to your pan that is coated with some olive oil. Add in all your sauces and spices, and stir well until everything is combined, about 10 minutes.
- Assemble your tacos by taking a pita, adding your shredded tofu, onions and bell peppers. Top with guacamole, vegan cheese, fresh lime or parsley and enjoy!
Notes
How to store: Place any leftover shredded tofu and veggies in an airtight container and keep in the fridge for up to one week. I wouldn't recommend freezing since it's best to enjoy fresh for the week.