# Charred Shallot And Shredded Tofu Tacos

These tacos feature a high protein filling made from shredded tofu, charred shallots, and mushrooms, perfect for building meals around.

- Cuisine: Mexican
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- box grater
- baking tray
- tongs
- skillet
- wooden spoon
- lime press
- bowl
- chopping knife
- chopping board

## Tips

- Shredding tofu provides more surface area for flavoring.
- Charring shallots adds a naturally sweet and smoky flavor to the filling.

## Source

- Original video: https://www.instagram.com/reel/DG120ldM6Fc/?igsh=NWI1MmkxaWxkcHY2
- Recipe page: https://www.cliprecipe.com/recipe/766e4fa1-600f-4c9d-8185-0edc9840e372
- Extracted: 2025-08-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt