Shredded Tofu Tacos Recipe

Tacos are timeless because they're tasty, entertaining to eat, and simple to prepare. Cheese, lettuce, and tomatoes were the toppings for tacos made with ground beef or chicken in the past. 

– 1 16-ounce package super firm tofu – 2 tablespoons avocado oil, divided – 4 tablespoons soy sauce, divided – 5 tablespoons tomato paste, divided – 3 teaspoons cumin, divided – 2 teaspoons smoked paprika – ½ teaspoon garlic granule – ½ teaspoon salt – ½ onion diced – 4 minced garlic clove – ½ cup pineapple juice – 6 soft or hard taco shells, warmed – 1 tomato, diced – ½ cup shredded lettuce – ¼ cup sliced black olive – 1 avocado



Stir in 1 tablespoon oil, 2 tablespoons soy sauce, 2 tablespoons tomato paste, 2 teaspoons cumin, 1 teaspoon smoked paprika, garlic granules, and salt. 

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Mix everything together. Arrange the tofu blend onto a baking sheet and cook it for half an hour, rotating it every ten minutes. 

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Transfer the leftover oil to a skillet and set it over medium heat. After adding, cook the onion and garlic for five minutes. 

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Stir frequently for 10 minutes on low heat with the remaining tomato paste, soy sauce, pineapple juice, cumin, and smoked paprika.

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Avocado, slice or chop. Use shredded tofu, diced tomato, lettuce, black olives, avocado, and any other toppings to fill taco shells. 

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Vibrant Key West Chicken Recipe 

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