Shredded Tofu Tacos
Directions
- 1Pat dry the tofu and shred it with a grater.
- 2In a bowl, toss the shredded tofu with soy sauce, oil, cumin, paprika, and salt.
- 3Spread the mixture on a baking sheet and bake at 350F/175C for 30 minutes, stirring occasionally.
- 4Meanwhile, prepare the sauce: In a pan, sauté onion and garlic.
- 5Add cumin, paprika, chili powder, and tomato paste. Roast for 2-3 minutes.
- 6Deglaze with pineapple juice and soy sauce. Bring to a bubble.
- 7Reduce heat and stir in the baked tofu.
- 8For the salsa verde, blend cilantro or parsley, garlic, vegan yogurt, vegan mayo, lemon juice, cumin, agave, and salt until smooth.
- 9Serve the tofu in tortillas with fresh veggies and the salsa verde.
Ingredients
- 400 g firm tofu
- 2 tbsp soy sauce
- 1 tbsp oil
- 2 tsp cumin
- 1 tsp paprika
- 1 to taste salt
- 1 onion
- 3 cloves garlic
- 1 tsp cumin
- 1 tsp paprika
- 0.5 tsp chili powder
- 2 tbsp tomato paste
- 80 ml pineapple juice
- 0.5 tbsp soy sauce
- 1 bunch cilantro or parsley
- 2 cloves garlic
- 4 tbsp vegan yogurt
- 4 tbsp vegan mayo
- 0.5 lemon
- 1 tsp cumin
- 1 tsp agave
- 1 to taste salt
Equipment
graterbaking sheetblenderfrying pan