Description
Simple Charred Onion and Shredded Tofu Tacos that are packed with smoky and savory flavors. Packed with protein and easy to put together.
Ingredients
Shredded Tofu
- 1, 16 oz block super firm tofu (or tofu in vacuum sealed packaging)
- 1 tbsp cornstarch
- 1 tsp light brown sugar (optional, but does help the crispy texture)
- 2 tbsp tamari
- 1 1/2 tbsp avocado oil
- Kosher salt
Mushrooms
- 6 oz shiitake mushrooms, stems removed and thinly sliced
- 1/2 tsp ground coriander
- 1/2 tsp thyme
- 1 tbsp avocado oil
Onions
- 1 tbsp avocado oil
- 8 small shallots, peeled and cut in half lengthwise (if large, quarter the shallots)
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp thyme
- 1/2 tsp ground coriander
- Juice of 1/2 a lime
- 2 tsp tamari
- 2 tsp agave syrup or maple syrup
Assembling
- Juice of 1/2 a lime
- 1–2 tbsp salsa or hot sauce (I used salsa roja, optional)
- 1/3 cup cilantro leaves, minced
- 10 corn tortillas
- 2 avocados, mashed
- Cashew crema or Vegan Sour Cream for serving (optional)
Instructions
- 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.
Notes
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.
