Smoky Shredded Tofu Taco “Meat”

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

Not only is it quick & easy to make, but it surely’s endlessly versatile! It’s perfect for the whole lot from tacos to burritos, bowls, nachos, and beyond. Just 20 minutes required and excellent for making ahead for a fast 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 slightly heat and flavor. Chili powder, smoked paprika, salt, adobo sauce, and water mix 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 tofuwhich shouldn’t be only high in protein but has a firm texture that permits it to shred especially well.

Adding shredded tofu into a skillet of sautéed peppers and onions

A couple of minutes of cooking to permit the tofu to take in the flavors, and it’s time for supper!

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 ideal for making initially 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 are trying this recipe, tell us! Leave a comment, rate it, and don’t forget to tag a photograph @minimalistbaker on Instagram. Cheers, friends!

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

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

Cook ModePrevent your screen from going dark

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

If you haven’t already shredded your tofu, accomplish that now. Drain the tofu and pat dry. Then, using the biggest side of a box gratershred the tofu and put aside.
Heat oil in a big skillet over medium heat. Once hot, add the onion and cook for 3-5 minutes, until soft, translucent, and starting to brown.
Add bell peppers and jalapeños and cook for an additional 2-3 minutes, until softened. Add the garlic and toss to mix. Then add the chili powder, smoked paprika, and salt. Mix to evenly coat the veggies within the spices, then add the adobo sauce, optional chipotle pepper, and water and blend over again.
Add the tofu to the saucy veggies and toss to evenly coat. Spread the tofu into a good layer, turn the warmth up barely, and cook for 2-3 minutes until the underside 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 complete amount), or more salt to taste. If the tofu is just too wet, proceed to cook uncovered to evaporate any extra liquid (we didn’t find this mandatory!).
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 within the refrigerator for 3-4 days or within the freezer for 1 month (or longer).

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

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