Smoky Shredded Tofu Taco “Meat”

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Close up shot of a spoonful of our smoky shredded tofu taco meat

Have you tried shredded tofu yet, friends? We’re into it. Super firm tofu + a box grater are all you need to meet your new BFF that helps make this smoky, spicy shredded tofu taco “meat”!

Not only is it quick & easy to make, but it’s endlessly versatile! It’s perfect for everything from tacos to burritos, bowls, nachos, and beyond. Just 20 minutes required and perfect for making ahead for a quick protein throughout the week. Let’s shred! 🎸⛷️

Red onion, garlic, adobo sauce, spices, water, tofu, red bell pepper, and jalapeño

This 1-pan recipe begins with a sweet and savory base of sautéed onion and red bell pepper, plus jalapeño and garlic for a little heat and flavor. Chili powder, smoked paprika, salt, adobo sauce, and water combine for a smoky, flavorful, saucy mixture.

Drizzling water into a skillet of sautéed onions, peppers, and adobo sauce

Next, we add the shredded super firm tofu, which is not only high in protein but has a firm texture that allows it to shred especially well.

Adding shredded tofu into a skillet of sautéed peppers and onions

A few minutes of cooking to allow the tofu to soak up the flavors, and it’s meal time!

Stirring a skillet of vegan shredded tofu taco meat

We hope you LOVE this tofu taco “meat”. It’s:

Smoky
Savory
Subtly spicy
Protein-packed (almost 20 grams/serving!)
Quick & easy
& SO versatile!

This recipe is perfect for making at the beginning of the week to enjoy in various ways over several days. Try it in a breakfast bowl with roasted potatoes, sliced avocado, and salsa. Or make a dinner bowl with beans, rice, roasted sweet potatoes, and guacamole. It’s also great for tacos, nachos, and more. Let your creativity shine!

More Simple + Flavorful Ways to Season Tofu

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Hand placing down a bowl with rice, black beans, limes, tofu taco meat, tortilla chips, jalapeños, and guacamole

Smoky Shredded Tofu Taco “Meat”

Smoky, spicy shredded tofu taco “meat”! A versatile, protein-packed filling for tacos, bowls, burritos, nachos, and beyond. Just 10 ingredients and 20 minutes required!
Author Minimalist Baker
Print
Close up shot of a skillet of vegan tofu taco meat
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 (~3/4-cup servings)
Course Main Course, Protein
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

TOFU

  • 2 Tbsp olive or avocado oil
  • 1/2 large onion (any color), finely diced (1/2 onion yields ~1 ¼ cups or 180 g)
  • 1 large red bell pepper, finely diced (1 pepper yields ~1 ¼ cups or 120 g)
  • 1 medium jalapeño, finely diced, seeds removed (1 jalapeño yields ~1/3 cup or 60 g)
  • 4 medium cloves garlic, minced or pressed
  • 1 Tbsp chili powder (or store-bought)
  • 1 ½ tsp smoked paprika
  • 3/4 tsp sea salt
  • 2-3 Tbsp adobo sauce (from a can of chipotle peppers in adobo // optionally, for more heat, add 1/2-1 chipotle pepper, finely diced)
  • 1/4 cup water (plus more as needed)
  • 16 oz. super firm high protein tofu, drained and shredded

FOR SERVING optional

Instructions

  • If you haven’t already shredded your tofu, do so now. Drain the tofu and pat dry. Then, using the largest side of a box grater, shred the tofu and set aside.
  • Heat oil in a large skillet over medium heat. Once hot, add the onion and cook for 3-5 minutes, until soft, translucent, and beginning to brown.
  • Add bell peppers and jalapeños and cook for another 2-3 minutes, until softened. Add the garlic and toss to combine. Then add the chili powder, smoked paprika, and salt. Mix to evenly coat the veggies in the spices, then add the adobo sauce, optional chipotle pepper, and water and mix once more.
  • Add the tofu to the saucy veggies and toss to evenly coat. Spread the tofu into an even layer, turn the heat up slightly, and cook for 2-3 minutes until the bottom of the tofu begins to sizzle. Stir the tofu and scrape up any browned bits. Taste and adjust as needed, adding more water if too dry, adobo sauce for more heat/smokiness (we added the full amount), or more salt to taste. If the tofu is too wet, continue to cook uncovered to evaporate any extra liquid (we didn’t find this necessary!).
  • Enjoy! We love serving this tofu in bowls with beans, rice, roasted sweet potatoes, and guacamole, or in tacos topped with guacamole and slaw. This tofu also makes a delicious topping for nachos!
  • Leftovers keep in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month (or longer).

Notes

*Nutrition information is a rough estimate calculated with avocado oil, the lesser amount of adobo sauce, and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 267 Carbohydrates: 11.9 g Protein: 19.1 g Fat: 16.1 g Saturated Fat: 2.8 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 4.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 547 mg Potassium: 361 mg Fiber: 5.1 g Sugar: 4.2 g Vitamin A: 694 IU Vitamin C: 61 mg Calcium: 139 mg Iron: 4.3 mg

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  1. Mark S says

    My wife and I have just begun to add plant-based meals to our diet, this being our second entree. I made soft tacos last night with corn tortillas using this recipe for the filling. The recipe was easy to follow and the results were amazing! The only modification was adding the juice of one lime at the end after everything was combined. We were so happy with the flavor that we did not use the vegan cheese that I bought to go with the tacos.
    I must admit that I had never cooked with tofu so I was a little apprehensive about how the texture would turn out. For us, the texture of the tofu was kind of like scrambled eggs – not a bad thing, just different from the beef and fish we have used in the past. When I asked my wife if I should make these again she said definitely!!! I agree. Thanks again for posting these delicious recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Mark! We’re so glad you and your wife enjoyed the recipe.

  2. Kelley says

    Should I use my tofu press before shredding, or is the extra moisture necessary for this dish? Thinking I want the tofu to get a bit browned.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelley, we recommend using super firm high protein tofu, which has already been pressed and has a low moisture content. If using another type, pressing it would be best!

  3. Emily says

    Loved it! Came together pretty easily and super tasty. My one modification that helped a lot is that I added a little lime juice in the dish and served with lime wedges

  4. M says

    Question: I am Vegan & I’ve been wanting to try cooking with TOFU so this seems to be a perfect recipe to test my cooking skills… I don’t have a BOX GRATER (gave away, duh)… can I just use a flat grater or shred by hand? or? Thank you (I saw you interviewed by Joshua Becker some years back…)
    Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, yes, feel free to use any grater that’s similar to what would be used to grate cheese. We hope you love it! xo

  5. Gina says

    Another inspiringly creative recipe that sounds superb, which I will try out this weekend (sounds like a new favorite!). Many thanks for sharing this recipe.