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If you’ve never tried shredding tofu then you are IN FOR A TREAT! These Shredded Tofu Tacos are completely VEGAN, packed with flavor and your new favorite meat substitute for tacos!
Hopefully you know by now how much I LOVE tofu. I counted recently and I have over 70 tofu recipes on my blog with a LONG list of tofu recipes I can’t wait to work on. And yet, I’m somehow only just now trying out grated tofu after seeing several people on TikTok making it.
I was skeptical at first that this would work. I worried that the tofu would fall apart and be too difficult to grate but it actually works so well! The final product really mimics shredded chicken and I really love that!
I’m very impressed and will most certainly be making this a lot more!
How to shred tofu
Shredding tofu is surprisingly easy to do! It’s just like shredding a block of cheese, honestly. I like to cut the tofu in half so that it’s easier to hold in my hand. Then I just grate the tofu using the large grate of a box grater.
I have a full video on how I make this recipe at the bottom of the recipe card down below. You can reference that for a visual on how I do it!
What kind of tofu is best to use?
I almost always use extra-firm tofu in my recipes and this one is no exception.
I highly suggest getting either firm OR extra firm tofu and make sure to press it before shredding it.
Trader Joe’s also makes a high protein tofu that is considered “super firm”. It’s one of my all time favorite tofu’s to buy AND it doesn’t have nearly as much excess water in it so it doesn’t need to be pressed before cooking.
How to make this recipe
Once you grate your tofu into shreds, the rest comes together very quickly!
Here are the ingredients you’re going to need:
- Tofu – as mentioned above, I prefer using an extra firm or super firm tofu in this recipe
- Taco seasoning – I’m a huge fan of store bought taco seasoning but if you’d like to homemake it, I highly suggest THIS recipe! I used about 2-3 tablespoons of the seasoning.
- Salsa- I LOVE this addition to the recipe because it adds a little bit of juiciness and lots of flavor to the tofu.
- Olive oil
To cook the tofu:
It’s really easy to get perfectly crispy shredded tofu and I’m going to show you how!
Start out by pressing your tofu. You can do this with a tofu press or weighing your tofu down with heavy objects like a skillet. I have a whole guide on how to do this HERE.
Next, grate the tofu into shreds using the large grate of a box cheese grater. Add the tofu to a large bowl and sprinkle on the taco seasoning as well as a drizzle of olive oil. Mix everything together so that the tofu is full covered in the seasoning.
Heat a large skillet over medium and add a little olive oil. Once hot, cook the tofu for about 10 minutes, tossing every few minutes. To get crispy tofu, you’ll want to be sure to leave it untouched for a few minutes at a time. Remove the tofu from the skillet and enjoy it like you would any taco meat! This is definitely one of my all time favorite vegan recipes!
Making it in an air fryer: I haven’t tried it but I think that this would work well in the air fryer! I suggest place it on some parchment paper or else it might make a huge mess.
Making it in the oven: Again, I haven’t tried this but I think it would work well. When ready to cook, spread the tofu on a lined baking sheet and bake, flipping every 5 minutes, until it’s crispy around the edges.
More tofu recipes you’ll LOVE:
- Crispy Baked Tofu
- Grilled Tofu
- Tofu Marinade 6 Different Ways
- Easy Tofu Taco “Meat”
- Easy Vegan Sushi with tofu
- Kung Pao Tofu
- Orange Tofu
- Sesame Tofu
One Last Bite
Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make these tacos and you love this recipe, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe! 🙂
Shredded Tofu Tacos
Ingredients
- 15 oz of firm or extra firm tofu
- 2 tablespoons of olive oil, divided
- 2 ½ tablespoons of taco seasoning
- 3 tablespoons of your favorite salsa
- Optional for serving: tortillas and your favorite taco toppings
Instructions
- Press your tofu following these instructions to release excess moisture. I only press mine for about 5 minutes because the cooking process really helps release the moisture in this recipe as well.
- Shred the tofu using the large grate of a box grater. I like to break the block in half to make it easier to hold.
- Place the shreds in a large bowl and sprinkle with the taco seasoning and 1 tablespoon of olive oil. Toss so that the tofu is fully covered in the seasoning.
- Add the remaining 1 tablespoon of olive oil to a large skillet over medium heat. Once hot, add in the tofu shreds and spread into an even layer in the skillet. Let cook, untouched, for about 3 minutes. Then continue to cook for 5 more minutes, tossing every few minutes. Leaving it undisturbed for a couple minutes helps the tofu get a little crispy around the edges.
- Stir in the salsa and mix to combine. Cook for 2-3 more minutes. Remove from the heat and ENJOY as you would other taco “meat”.
- ENJOY!
