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Shredded Tex Mex Tofu for Tacos, Burritos & More Recipe

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3.8 from 6 reviews

This Shredded Tex Mex Tofu recipe delivers a flavorful, smoky, and spicy plant-based protein perfect for tacos, burritos, or bowls. Marinated in a zesty blend of tomato paste, lime juice, adobo sauce, and warm spices, then baked to crispy perfection, this tofu offers a delicious and healthy alternative for Tex Mex dishes that satisfies both vegans and meat-eaters alike.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 3 tablespoons Tomato Paste
  • 3 tablespoons Vegetable Oil (like avocado oil or mild olive 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 spicy!)
  • 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
  • 1 16 ounces (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 your oven to 425°F (218°C). Line a baking sheet with parchment paper and set aside to prepare for baking.
  2. Mix the Marinade: In a large mixing bowl, whisk together the tomato paste, vegetable 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 the Tofu: Using the large round holes of a box grater, shred the super firm tofu directly into the bowl with the marinade. The tofu will crumble towards the end, which is perfectly fine for texture.
  4. Combine Tofu and Marinade: Use a silicone spatula to thoroughly stir and coat all tofu shreds evenly with the seasoning mixture, ensuring every piece is well covered.
  5. Spread and Bake First Round: Spread the tofu mixture onto the parchment-lined sheet pan in an even layer. The pieces will naturally stick together. Bake in the preheated oven for 15 minutes to start crisping.
  6. Stir and Bake Second Round: Remove the pan from the oven and stir the tofu thoroughly to redistribute. Spread it out evenly again, then return to the oven for another 10 to 15 minutes until edges turn dark and crispy and the interior pieces deepen to a brick red color.
  7. Final Taste and Serve: Once baked, remove tofu from the oven and taste for salt, adjusting if necessary. Use the shredded tofu as a filling for tacos, burritos, or bowls for a flavorful, protein-packed meal.
  8. Storage Instructions: Store leftover tofu in a lidded container in the refrigerator for up to three days or freeze for up to two weeks. When reheating, add a splash of water to prevent dryness and warm gently in the microwave rather than the oven to maintain texture.

Notes

  • Use super firm tofu for best shredding texture and minimal excess moisture.
  • Adjust the amount of adobo sauce for desired spice level.
  • Baking instead of pan-frying helps achieve an even crispy texture without extra oil.
  • Do not press the tofu prior to shredding; patting dry is sufficient.
  • To reheat, microwaving with a bit of water keeps the tofu moist and tender.
  • Perfect for meal prep as it stores well in fridge and freezer.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Tex Mex
  • Diet: Vegan

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