Charred Onion and Shredded Tofu Tacos

Simple Charred Onion and Shredded Tofu Tacos that are packed with smoky and savory flavors. Packed with protein and easy to put together.

Why You’ll Love These Charred Onion and Shredded Tofu Tacos

• Great to make ahead of time. I like to prep the filling for these tacos ahead of time. Season, cook, and store until you are ready to eat then build it into the most satisfying tacos and bowls.
• Packed with protein. Thanks to the use of super firm tofu, we get 18 g of protein per serving of the tofu filling.
• Simple ingredients. Comes together easily in the oven with many simple ingredients you may already have on hand at home.

Key Ingredients and Substitutions

• Tofu: I used Nasoya’s Super Firm Tofu (different from their extra firm tofu). As the name suggests, it is firmer in texture, which means it’s better for shredding into strips. You can use extra firm tofu, but do note that you should press it first before using and I would recommend crumbling it versus grating.
• Mushrooms: I prefer shiitake mushrooms, but you can also use other varieties of mushrooms like oyster mushrooms, white button mushrooms, and baby bella mushrooms. If not a fan of mushrooms, you can also leave them out.
• Tamari: This is similar to soy sauce. The variety I used was gluten-free, but always double check ingredients if you follow a fully gluten-free diet when using.
• Cornstarch: You can also use potato starch or arrowroot powder as an alternatively.
• Shallots: If you don’t have access to shallots, feel free to use red onions instead. Cut them into wedges and cook until charred to your liking.
• Spices: A combo of coriander and smoked paprika. Feel free to adjust based on what you have available to you.
• Herbs: I used both thyme and cilantro. If not a fan of cilantro, try using minced parsley or some chives.
• Lime: Fresh lime juice is recommended.
• Salsa: I used a salsa roja, but you can also use a favorite hot sauce here too.
• Corn Tortillas: This was used for serving, but you can also use flour tortillas or a large tortilla if preferred.
• Avocado: Completely optional, but pairs really well with the spiced tofu mixed.

How to Make Charred Onion and Shredded Tofu Tacos

Preheat the oven to 425F and line two baking sheets with parchment paper.

Place a large box grater over one of the trays, then grate the tofu over the side with the largest holes. Top the shredded tofu with cornstarch, sugar, tamari, and oil, then gently toss until it is completely coated. Spread the shreds out in an even single layer on the baking tray. Bake the tofu for 15 minutes, give it a toss using tongs, then bake for an additional 10 minutes until golden. Adjust salt to taste then set aside.

To a separate tray, add the sliced mushrooms along with the coriander, thyme, oil, and a generous pinch of salt. Toss to coat, then spread out on the tray in a single layer. Bake for 15 minutes, toss, and bake again for 5-10 minutes, or until the mushrooms are nicely browned and slightly crisp around the edges.

Heat up a large skillet over medium low heat. Add the oil, and once heated through, add the shallots cut side down in the pan. Allow to cook undisturbed for 5 minutes or until the bottoms are charred.

Add the garlic with a pinch of salt and sauté together with the onions for about 2 minutes or until fragrant. At this time, you will notice the layers of the shallots start to separate. Stir in the paprika, thyme, coriander, tamari, and syrup, then sauté for another 2 minutes.

Remove from heat and squeeze over the juice of 1/2 a lime. Stir together to combine then allow to sit for 5 minutes.

Once the tofu and mushrooms are done baking, transfer the mushrooms to the tray of tofu and add the juice of half a lime. Toss the mixture together, then transfer the shallots to the tray along with the cilantro and salsa, and give one more toss to combine.

To assemble, warm up your tortillas according to package instructions then spread the tortillas with some mashed avocado. Top with the shredded tofu mixture and serve with some crema if desired and enjoy.

Expert Tips

• The best tofu to use for shredding is the type that comes in vacuum sealed packaging instead of in a tub of water. In the US, we often see this marketed as “super firm” tofu (Nasoya), “high protein” tofu (Trader Joe’s), WildWood (Whole Foods), and sometimes some labeled as extra firm tofu except vacuum sealed (Hodo Foods).
• Meal prep the filling. You can combine everything on the same tray or combine it together in a storage container that you can pop in the fridge once you are done serving.
• To save money, get your ingredients from a local ethnic store. I often find the best quality produce and at markets like H-Mart. They often sell their tofu and mushrooms much cheaper than average grocery stores.

Frequently Asked Questions

Make It Balanced

Use this tofu filling to build balanced meals like the following:

• Filing + Avocado + Tortillas = Tacos
• Filing + Rice + Roasted Veggies + Dressing = Protein Packed Nourish Bowl
• Filling + Black Beans + Rice + Tortillas = Burritos
• Filling + Lettuce + Veggies + Roasted Potatoes + Dressing = Filling Salad

More High Protein Plant Based Meals

• Pickled Jalapeño Edamame Toast
• Double Lentil Sweet Potato Soup
• Smoky Maple Tempeh Hash Breakfast Sandwiches
• Buffalo Tofu Cutlets with Celery Ranch Slaw
• Lime Crunch Noodle Salad

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