Shredded Tofu Tacos
Directions
- 1Take firm tofu from the package and pat it dry.
- 2Shred the tofu using a grater.
- 3In a bowl, mix the shredded tofu with oil, soy sauce, cumin, paprika, and salt.
- 4Spread the mixture on a baking tray lined with baking paper and bake at 350F/175C for 30 minutes, stirring occasionally.
- 5Prepare the sauce by sautéing onion and garlic in a pan.
- 6Add cumin, paprika, chili powder, tomato paste, and cook for 2-3 minutes.
- 7Deglaze with pineapple juice and soy sauce; let it bubble.
- 8Add the baked tofu to the sauce and stir to combine.
- 9Make the salsa verde by blending parsley, garlic, vegan yogurt, vegan mayo, lemon juice, cumin, agave, and salt until smooth.
- 10Serve the tofu in tortillas with fresh veggies and salsa verde.
Ingredients
- 400 g firm tofu
- 2 Tbsp soy sauce
- 1 Tbsp oil
- 2 tsp cumin
- 1 tsp paprika
- 1 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 salt
Equipment
graterbaking sheetblenderfrying pan
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