BBQ Shredded Tofu Tacos are here to turn even the biggest tofu hater into a believer. Smoky, saucy, and made with wholesome ingredients.
If you've ever said, "I don't like tofu," I’m about to humble your taste buds. Change your mind with my Buffalo Tofu Wings and Black Pepper Tofu.
Tofu gets a bad rap. I get it. It’s bland, squishy, and just kind of…there. But these BBQ Shredded Tofu Tacos are not that tofu.
They're smoky, savory, just the right amount of sweet, and packed with that meaty texture we all crave on taco night. This is the kind of plant-based protein that wins over even the most committed carnivores (trust me, I live with a few).
The secret? Grating a block of super firm tofu into shreds, roasting it until golden brown and crispy, then tossing it in a tangy, sticky BBQ-style sauce. All nestled into warm corn tortillas with your favorite toppings.
It's a flavor explosion with every bite.
Ingredients you’ll need
Here's everything you'll need to make these smoky, saucy, and totally oil-free BBQ shredded tofu tacos.
For the Shredded Tofu
- super firm tofu
- low-sodium soy sauce or tamari
- tomato paste
- onion powder, garlic powder, and smoked paprika
For the Sweet & Smoky BBQ Sauce
- red onion, finely diced
- garlic powder, cumin, paprika, chili powder
- tomato paste, pineapple juice, and soy sauce
How to Make BBQ Shredded Tofu Tacos
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Grate a block of super firm tofu using a box grater or large cheese grater.
- In a large bowl, mix low-sodium soy sauce, tomato paste, onion powder, garlic powder, and smoked paprika. Add the grated tofu and toss until well-coated.
- Spread the tofu mixture evenly onto the baking sheet. Bake for 20 minutes, then stir and continue baking for an additional 20 minutes, until slightly crispy.
- Once the tofu is finished baking, cook diced onion and spices in a nonstick pan over medium heat for a couple of minutes. Add pineapple juice and soy sauce, stir, and let it simmer. Then, reduce the heat and stir in the baked tofu.
- Serve in warm tortillas with your favorite toppings, and enjoy a flavorful, oil-free plant-based taco night!
Time to taco!
Spoon your BBQ shredded tofu taco meat into warm corn tortillas (or flour if you prefer). Then go crazy with the toppings. Some of my favorite things include:
- Fresh pico de Gallo
- Creamy guacamole
- Shredded lettuce and sliced avocado
- Salsa Verde
- Vegan sour cream
- Red onion, fresh cilantro, and freshly squeezed lime juice
- Pickled veggies for extra flavor
- Vegan cheese, if you’re feeling extra
Serve with a side of refried beans, black beans, roasted plantains, or just a big ol’ pile of tortilla chips. And don't forget the lime wedges for that fresh, tangy finish.
Air fryer instructions
Prefer to skip the oven? You can make the shredded tofu in the air fryer:
- Preheat your air fryer to 375°F.
- Spread the tofu in an even layer in the basket or on a lined tray.
- Air fry for 12-15 minutes, shaking the tofu halfway through, until crispy.
Then stir the air-fried tofu into the sauce and follow the same taco-building joy.
Recipe variations
- Want more heat? Add a little chipotle in adobo sauce or chili flakes to the tofu mixture.
- Big appetite? Skip the tacos and make yourself a big ole burrito!
- No pineapple juice? Orange juice or apple cider vinegar works great.
- Gluten-free? Just use tamari and gluten-free corn tortillas.
Frequently asked questions
- Do I have to press the tofu? Nope, because it’s super firm tofu.
- How long does the tofu filling last? Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or the air fryer for the best texture.
- Can I use extra-firm tofu? Yes! Just pat it dry and give it a quick squeeze. Since we're baking it there’s no need to press it, the oven helps remove the excess water.
Final thoughts
These easy tofu tacos are one of the best ways to enjoy a meatless meal that feels hearty, satisfying, and full of flavor.
With bold BBQ flavor, savory spices, and hearty tofu crumbles, this meal is perfect for laid-back weeknights or anytime you're craving something simple, satisfying, and seriously delicious.
So grab a block of tofu, your trusty box grater, and let's make dinner simple, plant-based, and seriously delicious.
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BBQ Shredded Tofu Tacos
Smoky BBQ Shredded Tofu Tacos made with super firm tofu, tomato paste, soy sauce, and spices. A delicious vegan taco recipe perfect for Taco Tuesday!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 5 servings 1x
- Category: Main
- Method: Bake
- Cuisine: Mexican
- Diet: Vegan
Ingredients
For the shredded tofu
- 1 block of super firm tofu, patted dry
- 2 tablespoons of low-sodium soy sauce or tamari
- 2 tablespoons of tomato paste
- 2 teaspoons of onion powder
- 2 teaspoons of garlic powder
- 1 teaspoon of smoked paprika
For the sweet & smoky BBQ sauce
- 1 medium onion, finely diced
- 1 teaspoon of garlic powder
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of chili powder
- 2 tablespoons of tomato paste
- ⅓ cup pineapple juice
- 1 tbsp of low-sodium soy sauce
- 1 teaspoon of liquid smoke (optional)
Instructions
- Prep your pan & oven: Preheat your oven to 350°F. Line a sheet pan with parchment paper so nothing sticks and cleanup's a breeze.
- Shred the tofu: Grab your super firm block of tofu and pat it dry. Then, take a box grater or cheese grater and grate the tofu into fine crumbles and shreds. You're aiming for a "shredded chicken" vibe here.
- Flavor the tofu mixture: In a large mixing bowl, whisk together soy sauce, tomato paste, onion powder, garlic powder, and smoked paprika. Add the grated tofu and toss until every shred is coated in that delicious marinade. It will be a thin covering.
- Bake until crispy: Spread the tofu mixture into a single layer on the prepared baking sheet. Bake for 20 minutes, then stir and continue baking for an additional 20 minutes, until golden brown and crispy around the edges. This gives the tofu that meaty, chewy texture and removes any excess moisture.
- Make the sauce: Once your tofu is done baking, heat a nonstick skillet over medium heat. Sauté the diced red onion with garlic powder, cumin, paprika, chili powder, and tomato paste for about 1 minute until fragrant. It will smell like the magic of taco night.
- Combine everything: Stir in the pineapple juice, soy sauce, and liquid smoke (if using), bringing the mixture to a gentle bubble. Then reduce the heat to medium-low and stir in your shredded baked tofu. Let it all simmer together for a couple of minutes so the flavors really meld.
- Enjoy with your favorite toppings: Serve in warm tortillas with your favorite toppings.
Notes
- There’s no need to press the super-firm tofu; just pat it dry. If you’re using extra firm tofu, gently squeeze out excess moisture.
- If you don’t have pineapple juice, you can substitute it with orange juice.
- A box grater works best for creating the perfect shredded texture.
- For an extra flavor boost, let the tofu marinate in the sauce for 10-15 minutes before baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. When you’re read to enjoy it, reheat in a skillet or air fryer for the best texture. Don’t use a microwave.
- To keep it gluten-free, use tamari and corn tortillas.
Nutrition
- Serving Size: ⅓ cup
- Calories: 198
- Sugar: 9.5 g
- Sodium: 290.1 mg
- Fat: 7.4 g
- Carbohydrates: 17.2 g
- Fiber: 3.8 g
- Protein: 16.4 g
- Cholesterol: 0 mg
Absolutely delicious! I topped with quick pickled jalapenos, radishes and red onions. Thank you for all your recipes! Going to see if ya have a cookbook 👍
Made this for dinner tonight and it was wonderful and easy to make! Even my boys (4&7) liked it and asked for seconds! This will definitely be added to my meal plan rotation!
These look really delish. Shane. That was my son’s name. I must try your tacos thanks from a fellow vegan blogger!
BBQ Shredded Tofu Tacos are here to turn even the biggest tofu hater into a believer. Smoky, saucy, and made with wholesome ingredients.