Shredded Tex Mex Tofu for Tacos, Burritos & More

Baked Tex Mex Shredded Tofu on a sheet pan.

Shredded Tex Mex Tofu for Tacos, Burritos & More

My recipe for seasoned Shredded Tex Mex Tofu is boldly seasoned and perfect when you need a quick and easy filling -10 minutes hands on time - for your homemade Tex Mex dishes. Super-firm tofu is shredded on a box grater, then mixed with seasonings like tomato paste, cumin, garlic and a touch of adobo sauce for smoky depth. It's baked on a sheet pan where the flavors concentrate while the tofu dries out, creating a meaty, chewy texture that's irresistible!

Serving Notes: This recipe yields about 2 1/2 cups (280 grams) shredded tofu using one block of tofu. I get about four servings when using this recipe in bowls. For tacos, about 10-11 tacos. If doubling, use two sheet pans and rotate top to bottom, front to back half way through baking.

Course Dinner, Lunch

Cuisine Mexican, Tex Mex

Diet Vegan, Vegetarian

Keyword Shredded Tofu

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 176kcal

Author Traci York

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

Arrange oven rack in the center of the oven. Preheat to 425 Fahrenheit (218 Celsius). Line a sheet pan with parchment paper. Set aside.
In a large mixing bowl, whisk the tomato paste, oil, water, lime juice, adobo sauce, cumin, paprika, garlic, onion and salt to a smooth consistency. Into the bowl, using the large round holes on a box grater (cheese grater), shred the tofu into the bowl. It will crumble as you get to the end - that's okay.
Use a silicone spatula to stir the tofu shreds into the seasoning mixture throughly coating all the tofu pieces. Take your time here.
Spread the mixture onto the sheet pan, and into one even layer. The pieces will stick together.
Transfer the sheet pan to the oven and bake for 15 minutes. Remove from oven, stir throughly, then spread once again into an even layer. Return the pan to the oven for another 10-15 minutes or until the tofu around the edges of the pan are dark and crispy, while interior pieces of the tofu will be a dark brick red color.
Remove from the oven, taste for salt then enjoy in tacos, burritos, or bowls.
To Store: store in a lidded container for up to three days, or in the freezer for up to two weeks. When reheating, sprinkle a bit of water into the container and gently warm in the microwave. I found reheating in the oven dries it out too much (it becomes chewier).

Notes

This recipe is inspired by Alexa Weibel's Crispy Tofu Tacos from The New York Times.

Nutrition