Charred Shallot And Shredded Tofu Tacos
Serves 1
Directions
- 1Grate the super firm tofu using a large box grater directly onto a baking tray.
- 2Add cornstarch, light brown sugar (optional), 2 tbsp tamari, and 1.5 tbsp avocado oil to the shredded tofu. Toss to coat and spread in an even layer on the baking tray.
- 3Bake the tofu for 15 minutes at 425F.
- 4Remove the tofu from the oven, toss it with tongs, and bake for an additional 10 minutes until golden.
- 5Thinly slice 6 oz of shiitake mushrooms and add them to a separate baking tray.
- 6Season the mushrooms with 0.5 tsp ground coriander, 0.5 tsp thyme, 1 tbsp avocado oil, and a pinch of Kosher salt. Toss to coat and spread in a single layer.
- 7Bake the mushrooms for 15 minutes, then toss and bake for an additional 5-10 minutes until nicely browned.
- 8Cut 8 small shallots in half lengthwise (or quarter if large) and heat 1 tbsp of avocado oil in a large skillet over medium-low heat.
- 9Place the shallots cut-side down in the skillet and cook undisturbed for 5 minutes or until the bottoms are charred.
- 10Add 3 cloves of minced garlic and a pinch of salt to the shallots and sauté for about 2 minutes until fragrant.
- 11Stir in 1 tsp smoked paprika, 1 tsp thyme, 0.5 tsp ground coriander, 2 tsp tamari, and 2 tsp agave or maple syrup. Sauté for another 2 minutes.
- 12Remove the shallots mixture from heat and add the juice of half a lime. Stir to combine and let it sit for 5 minutes.
- 13Transfer the cooked mushrooms to the baking tray with the tofu, and add the juice of half a lime. Combine the tofu and mushrooms.
- 14Add the cooked shallots, 0.33 cup minced cilantro, and 1-2 tbsp salsa to the tofu and mushroom mixture. Toss everything together.
- 15Warm up corn tortillas.
- 16Spread mashed avocado on a warm tortilla.
- 17Top the mashed avocado with the savory tofu, mushroom, and shallot filling.
- 18Add cashew crema if desired, then enjoy your taco.
Ingredients
- 1 16 oz block super firm tofu
- 1 tbsp cornstarch
- 1 tsp light brown sugar
- 2 tbsp tamari
- 1.5 tbsp avocado oil
- Kosher salt
- 6 oz shiitake mushrooms, stems removed and thinly sliced
- 0.5 tsp ground coriander
- 0.5 tsp thyme
- 1 tbsp avocado oil
- 1 tbsp avocado oil
- 8 small shallots, peeled and cut in half lengthwise
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp thyme
- 0.5 tsp ground coriander
- 0.5 juice of lime
- 2 tsp tamari
- 2 tsp agave or maple syrup
- 0.5 juice of lime
- 1 tbsp salsa roja
- 0.33 cup cilantro leaves, minced
- 10 corn tortillas
- 2 avocados, mashed
- Cashew crema, for serving
Equipment
box graterbaking traytongsskilletwooden spoonlime pressbowlchopping knifechopping board
Tips
- Shredding tofu provides more surface area for flavoring.
- Charring shallots adds a naturally sweet and smoky flavor to the filling.
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