Charred Shallot And Shredded Tofu Tacos

Serves 1
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Directions

  1. 1Grate the super firm tofu using a large box grater directly onto a baking tray.
  2. 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.
  3. 3Bake the tofu for 15 minutes at 425F.
  4. 4Remove the tofu from the oven, toss it with tongs, and bake for an additional 10 minutes until golden.
  5. 5Thinly slice 6 oz of shiitake mushrooms and add them to a separate baking tray.
  6. 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.
  7. 7Bake the mushrooms for 15 minutes, then toss and bake for an additional 5-10 minutes until nicely browned.
  8. 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.
  9. 9Place the shallots cut-side down in the skillet and cook undisturbed for 5 minutes or until the bottoms are charred.
  10. 10Add 3 cloves of minced garlic and a pinch of salt to the shallots and sauté for about 2 minutes until fragrant.
  11. 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.
  12. 12Remove the shallots mixture from heat and add the juice of half a lime. Stir to combine and let it sit for 5 minutes.
  13. 13Transfer the cooked mushrooms to the baking tray with the tofu, and add the juice of half a lime. Combine the tofu and mushrooms.
  14. 14Add the cooked shallots, 0.33 cup minced cilantro, and 1-2 tbsp salsa to the tofu and mushroom mixture. Toss everything together.
  15. 15Warm up corn tortillas.
  16. 16Spread mashed avocado on a warm tortilla.
  17. 17Top the mashed avocado with the savory tofu, mushroom, and shallot filling.
  18. 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.