Shredded Tofu Tacos
After I made this, my partner confusingly asked if I had added bacon to the filling. Nope! Just shredded and baked tofu, which when prepared this way, gets a great chewy texture.
Shredded Tofu Tacos
Ingredients
- 4-5 tortillas
Filling
- 400 gr tofu pressed
- 2 tbsp soy sauce
- 1 tbsp oil
- 200 gr tomato passata
- 1 onion
- 3 gloves of garlic
- 2 tbsp cumin
- 2 tbsp smoked paprika
- 1 tbsp sugar
- 1/2 tsp chili powder optional
- salt
Salad
- 150 gr cherry tomatoes
- 1/3 cucumber
- handful of parsley
- 1 tbsp lemon juice
- 1/2 tsp salt
- 150 gr canned corn
Instructions
- Preheat the oven to 200 degrees.
- Shred the pressed tofu into a bowl using the large holes on a grater. Add the soy sauce, cumin and smoked paprika and toss to cover. Throw onto a lined baking tray and put in the oven for 15 minutes. Flip once halfway through.
- In the meanwhile chop the onion. Heat some oil in a pan and fry the onion for about 5-7 minutes on medium heat. Add the garlic and fry for 1 minute. Add the tomato passata and all the leftover spices (cumin, smoked paprika, sugar & salt). Put on medium heat and and stir well.
- Chop the salad filling: dice the tomatoes and cucumber. Drain the canned corn. Chop the fresh parsley, and add everything to a bowl, with the lemon juice and salt. Stir well.
- When the tofu is done, take out of the oven and add to the tomato sauce. Stir well, and take of the heat.
- Assemble the tacos by adding the tofu filling and salad. If you're feeling naughty, add some garlic sauce. Enjoy!