Easy Vegan Tacos: Shredded Tofu Taco Meat

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Easy Vegan Tacos: Shredded Tofu Taco Meat

This is the BEST vegan taco meat you'll ever taste! The secret is to use a cheese grater to grate the tofu into shreds- this gives it a texture similar to pulled chicken! The tofu is then sautéd with onion, garlic, tomato, and a homemade spice blend for the best taco seasoning. Just 30 minutes to make, these shredded tofu vegan tacos are bursting with flavor in every bite. 🌮🥳
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Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Meal Type: Dinner, Lunch
Special: 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Hot Weather), Vegan Meat
Tool: Oven
Ingredient: Tofu, Tomatoes
Showcase: Latest Recipes
Servings: 4 (makes enough filling for about 8 tacos or 4 burritos)
Ingredients
For the taco meat:
  • 1 12oz block(s) extra-firm tofu drained and shredded (see step 1)
  • 1 tablespoon(s) olive oil
  • 1 yellow onion chopped
  • 3 clove(s) garlic minced or pressed
  • 1 medium tomato chopped
  • 2 tablespoon(s) soy sauce (gluten-free if preferred)
  • 2 teaspoon(s) chili powder
  • 1/2 teaspoon(s) smoked paprika
  • 1/2 teaspoon(s) dried oregano
  • 1/2 teaspoon(s) cumin
  • 1/2 teaspoon(s) crushed red pepper flakes (optional for spice)
For the tacos:
  • 8 hard or soft taco shells (or 4 burrito wraps)
  • Taco toppings of choice such as tomato, lettuce, guacamole, salsa, hot sauce, vegan cheese shreds, vegan sour cream, jalapeno slices, or fresh cilantro
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Instructions
  • There is no need to press the tofu as any excess moisture cooks out in the pan. Simply drain off the excess water and pat dry. Use the large side of a cheese grater to grate the block of tofu into shreds. Set aside.
  • Heat the oil in a large skillet or non-stick pan over medium-high heat. Add the onion and garlic and sauté until the onion just begins to brown, 3 - 5 minutes. Reduce the heat to medium and mix in the shredded tofu. Cook for about 10 - 15 minutes until the tofu begins to brown. The less time you cook the tofu the more tender it will be, and the longer you cook the tofu the more dry and chewy it will be, so cook to your desired texture.
    Tip: don't stir the tofu too much, let it cook for a couple of minutes without stirring so that the bottom can brown. Stirring too often will make it difficult for the tofu to brown. 
  • Once the desired texture is reached, add the tomato, soy sauce and all of the spices and mix in. Continue to cook for another 2 - 5 minutes to heat through.
  • Fill your taco shells with the tofu taco meat, and top with desired toppings. Allow leftover tofu filling to cool before storing in an air-tight container in the fridge for up to 4 days.
Notes
For oil-free: simply omit the oil and instead do a water or broth sauté.
Nutrition
Serving: 1 serving to tofu taco meat without taco shells or toppings (recipe makes 8 servings) | Calories: 192kcal | Carbohydrates: 9g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 532mg | Potassium: 329mg | Fiber: 2g | Sugar: 3g | Vitamin A: 758IU | Vitamin C: 7mg | Calcium: 101mg | Iron: 3mg
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