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5 from 4 reviews

BBQ Shredded Tofu Tacos

Recipe by Shane Martin

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!

  • Total Time50 minutes
  • Yield5 servings 1x
  • DietVegan

Ingredients

Scale

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
  • 1/3 cup pineapple juice
  • 1 tbsp of low-sodium soy sauce
  • 1 teaspoon of liquid smoke (optional)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Enjoy with your favorite toppings: Serve in warm tortillas with your favorite toppings.

Equipment

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.
 
 
 
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main
  • Method: Bake
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1/3 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

Find it online: https://shaneandsimple.com/shredded-tofu-tacos/