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Shredded Tex Mex Tofu for Tacos, Burritos & More Recipe

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4.1 from 40 reviews

This Shredded Tex Mex Tofu recipe delivers a flavorful, smoky, and spicy vegan protein perfect for tacos, burritos, and bowls. Firm tofu is shredded and marinated in a zesty blend of tomato paste, spices, lime juice, and adobo sauce, then oven-baked to crispy perfection. It’s a versatile, easy-to-make dish that brings vibrant Tex Mex flavors to your meals.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Marinade & Seasoning

  • 3 tablespoons Tomato Paste
  • 3 tablespoons Avocado Oil
  • 3 tablespoons Water
  • 1 tablespoon Lime Juice (from about 1 lime)
  • 2 teaspoons Adobo Sauce (from a can of chipotle chilies; use 3 teaspoons for spicier flavor)
  • 2 teaspoons Ground Cumin
  • 1 1/2 teaspoons Smoky Paprika
  • 3/4 teaspoon Garlic Granules
  • 1/2 teaspoon Onion Powder (or Granules)
  • 1 1/4 teaspoons Fine Sea Salt

Tofu

  • 1 16-ounce (454 grams) Block of Super Firm Tofu (removed from container, patted dry; no need to press)

Instructions

  1. Preheat Oven: Arrange the oven rack in the center position and preheat the oven to 425°F (218°C). Line a sheet pan with parchment paper and set aside.
  2. Prepare Marinade: In a large mixing bowl, whisk together the tomato paste, avocado oil, water, lime juice, adobo sauce, ground cumin, smoky paprika, garlic granules, onion powder, and fine sea salt until smooth and well combined.
  3. Shred Tofu: Using the large round holes of a box grater, shred the super firm tofu directly into the bowl with the marinade. As you shred, the tofu will start to crumble; this is normal and desired for texture.
  4. Mix Thoroughly: Use a silicone spatula to gently but thoroughly fold the shredded tofu into the seasoning mixture, ensuring every piece is well coated with the marinade for maximum flavor.
  5. Spread on Sheet Pan: Evenly spread the tofu mixture onto the prepared sheet pan in a single layer. Note that the tofu pieces may stick together, which is fine.
  6. Bake and Stir: Place the sheet pan in the preheated oven and bake for 15 minutes. Remove from oven and stir the tofu thoroughly to redistribute and separate the pieces. Then spread it again in an even layer.
  7. Finish Baking: Return the sheet pan to the oven and bake for another 10-15 minutes. Watch for the tofu pieces on the edges to become dark and crispy, while the interior pieces turn a rich dark brick red color.
  8. Serve: Remove the tofu from the oven and enjoy as a filling for tacos, burritos, or bowls, adding your favorite toppings as desired.
  9. Storage: Store leftover tofu in a lidded container for up to three days in the refrigerator, or freeze for up to two weeks. To reheat, sprinkle a small splash of water over the tofu and gently warm in the microwave to avoid drying it out. Oven reheating is not recommended as it can make the tofu chewier.

Notes

  • For a spicier version, increase the adobo sauce to 3 teaspoons.
  • Using super firm tofu helps maintain the shredded texture without becoming mushy.
  • Shredding the tofu with a box grater imparts the ideal shredded, crumbly texture for this recipe.
  • Stirring halfway through baking ensures even crisping and flavor distribution.
  • Store tofu promptly in the refrigerator or freezer to maintain freshness.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Tex Mex
  • Diet: Vegan

Find it online: https://ellarecipe.com/shredded-tex-mex-tofu-for-tacos-burritos-and-more-recipe/