Name: Shredded Tofu Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 Servings
Cuisine: Mexican
Ingredients: 15 ounces firm or extra firm tofu; 2 tablespoons olive oil; 2.5 tablespoons taco seasoning; 3 tablespoons salsa; tortillas and your favorite taco toppings

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Shredded Tofu Tacos

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Shredded Tofu Tacos

15 ounces firm or extra firm tofu

2 tablespoons olive oildivided

2 ½ tablespoons taco seasoning

3 tablespoons salsa

tortillas and your favorite taco toppings

Instructions

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Instructions

Press your tofu to release excess moisture. I only press mine for about 5 minutes because the cooking process really helps release the moisture in this recipe as well.

Shred the tofu using the large grate of a box grater. I like to break the block in half to make it easier to hold.

Place the shreds in a large bowl and sprinkle with the taco seasoning and 1 tablespoon of olive oil. Toss so that the tofu is fully covered in the seasoning.

Add the remaining 1 tablespoon of olive oil to a large skillet over medium heat. Once hot, add in the tofu shreds and spread into an even layer in the skillet. Let cook, untouched, for about 3 minutes. Then continue to cook for 5 more minutes, tossing every few minutes. Leaving it undisturbed for a couple minutes helps the tofu get a little crispy around the edges.

Stir in the salsa and mix to combine. Cook for 2-3 more minutes. Remove from the heat and ENJOY as you would other taco “meat”.

ENJOY!

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Tips & Tricks (5)

Press Your Tofu Thoroughly 💧
Wrap extra-firm tofu in a clean kitchen towel and press it under a heavy weight for 15-20 minutes to remove excess moisture, allowing better texture and seasoning absorption when shredding.
Freeze-Thaw for Better Texture 🧊
Freeze pressed tofu overnight, then thaw it completely before shredding to create a firmer, chewier texture that mimics shredded chicken more authentically and holds up better during cooking.
Season Before Shredding 🧂
Mix your taco seasoning with olive oil into a paste and coat the tofu block before shredding, ensuring every strand absorbs flavor evenly rather than seasoning after cooking.
High-Heat Searing Technique 🔥
Cook shredded tofu in a hot cast-iron skillet with high heat for 2-3 minutes per side without stirring to develop golden, crispy edges that add depth of flavor and textural contrast.
Use a Box Grater for Consistency ✨
Use the larger holes of a box grater rather than a food processor to create uniform, taco-appropriate shreds that hold their shape and provide the ideal meat-like texture in your tacos.