Hey there, flavour adventurers! Are you ready to embark on a taste bud trip south of the border, all without leaving your kitchen? I'm talking about tacos, but not just any tacos – we're diving fork-first into the world of shredded tofu tacos! And trust me, even if you're a dedicated carnivore, these babies will make you rethink everything you thought you knew about plant-based deliciousness.
Now, I know what you might be thinking: tofu? Really? But hold on a minute. We’re not talking about bland, flavorless tofu here. Oh no, we're taking extra-firm tofu, shredding it, baking it till it’s slightly crispy, and then bathing it in a smoky, sweet chipotle sauce that will make your taste buds dance the salsa. Imagine that for a second!
A Little Inspiration, A Lotta Flavor
These aren't just some random tacos I threw together. They're inspired by a dear friend, Shelley, who has been a total rock for me lately (life throws some wild curveballs, you know?). She made me some incredible shredded tofu tacos, and they were such a comforting revelation that I had to make my own version. After a few tries, I can confidently say, these are a weekly staple in my house, and I’m excited for them to become one in yours too.
The Magic of the Ingredients
Let’s talk about what makes these tacos so incredibly addictive:
- Tofu Power: We're using extra-firm tofu here – the kind that’s already pressed. This gives us the perfect texture for shredding and ensures it doesn’t turn into a soggy mess.
- Spice it Up: A generous mix of smoked paprika, cumin, oregano, and a pinch of cinnamon, because why not?, will bring some authentic warmth and flavour.
- Smoky Chipotle Hug: We will transform the tofu with a smoky and slightly spicy chipotle sauce, made with tomato passata, a touch of orange juice for sweetness, and a generous spoonful of chipotle paste. Don’t be shy with the chipotle paste, it’s a game changer!
- Freshness Factor: No taco is complete without a dollop of smashed avocado, a sprinkle of fresh coriander, and some quick-pickled radishes for a tangy crunch. The pickled radishes are also super easy, simply thin slices of radish massaged with lime juice, a dash of maple syrup, salt, pepper and a some fresh coriander – done!
- Tortilla Time: I’m a corn tortilla kind of person (especially when they’re charred), but feel free to use flour ones if you prefer. Just make sure they are warm and slightly toasted for the best results.
Get Your Taco On!
Okay, enough talk, let's get cooking. Here's a simplified rundown of the process:
- Shred That Tofu: Coarsely grate your extra-firm tofu.
- Spice & Bake: Toss the shredded tofu with soy sauce, oil, and the spice mix. Then, spread it on a baking tray and bake until slightly crispy. Don’t go full crisp, we still want it to be able to soak up the sauce later.
- Make the Sauce: Sauté onion and garlic in some oil, then add the spices, chipotle paste, tomato passata, and orange juice. Simmer until it thickens into a luscious sauce.
- Rehydrate the Tofu: Toss the baked tofu into the sauce and let it absorb all that deliciousness. If the mixture seems a little dry you can add a tablespoon or two of water, or even a splash more orange juice.
- Prep the Toppings: While the sauce is simmering, make your quick pickled radishes and the avocado smash.
- Taco Assembly Time: Char the corn tortillas on a gas hob or in a pan, then layer with the saucy tofu, avocado mash, pickled radishes, and coriander. Get ready for the most delicious experience.
Tips and Twists
- Make-Ahead Magic: The tofu filling actually tastes better if made a day in advance so the flavours really combine and intensify, which is brilliant for meal prepping.
- Spice Level Control: Adjust the amount of chipotle paste to your liking. A little goes a long way, so start with a tablespoon and add more to taste.
- Veggie Variations: Feel free to add some other veggies, like some grilled corn kernels, or roasted bell peppers, for more variety.
- Get Creative: Experiment with different toppings – a little vegan sour cream or some pico de gallo would be great. It’s your taco creation, after all, make it your own!
The Recipe:
Yields: 12-14 Tacos Prep Time: 20 minutes Cook Time: 45 minutes
Ingredients:
For the Tofu:
- 300g extra-firm tofu, pressed and shredded
- 1.5 tbsp soy sauce (or tamari for gluten-free)
- 1.5 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/4 tsp garlic powder
- 1/4 tsp cinnamon
- Pinch of ground cloves
For the Sauce:
- 2 tbsp olive oil
- 1 small red onion, finely diced
- 2 cloves garlic, finely diced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 4 tsp chipotle paste, or more to taste
- 200g tomato passata
- 120ml orange juice
- 1 tbsp lime juice
- 2 tsp maple syrup
For the Toppings:
- 200g radishes, thinly sliced
- A small bunch of fresh coriander, chopped
- Salt and pepper to taste
- 2 limes
- 1 tbsp maple syrup
- 2 ripe avocados
- 12-14 corn tortillas
Instructions:
- Preheat your oven to 190°C (375°F).
- In a bowl, combine soy sauce, oil, and dry spices. Add the shredded tofu and stir until evenly coated.
- Spread the tofu on a baking tray and bake for 20-30 minutes, until slightly crispy.
- While the tofu bakes, make the sauce: heat oil in a pan and sauté onion until translucent, then add garlic. Stir in the spices, chipotle paste, tomato passata, and orange juice. Simmer for 20 minutes or until the sauce thickens, stirring occasionally.
- Season with lime juice and maple syrup, then add the baked tofu and mix well.
- For the quick pickled radishes: combine 3 tbsp of lime juice and 1 tbsp of water in a small bowl. Add the sliced radishes, massage with your hands and leave to stand for 10-15 minutes. Season with salt, pepper and maple syrup. Chop a handful of coriander and add it in.
- Mash the avocados with lime juice, salt, and pepper.
- Warm the tortillas in a pan or over a gas hob until charred.
- Assemble your tacos with the saucy tofu, smashed avocado, pickled radishes, and fresh coriander. Serve and enjoy!
Final Thoughts
These shredded tofu tacos are more than just a recipe; they’re a celebration of flavour, friendship, and the magic of plant-based cooking. Whether you’re a seasoned vegan or simply trying to add more plant-based dishes into your diet, I hope you will give this recipe a go – and love them as much as I do. Happy cooking!
And before you go, don't forget to subscribe to our mailing list to get your copy of our FREE ebook “Delightful Desserts” as a thank you for joining our community.