Shredded tofu tacos
Directions
- 1Take firm tofu from the package and pat dry it.
- 2Shred the tofu using a grater.
- 3Add oil, soy sauce, cumin, paprika, and salt to the shredded tofu.
- 4Toss the tofu mixture around.
- 5Spread the tofu on a lined baking tray.
- 6Bake the tofu at 350F/175C for 30 minutes, stirring occasionally.
- 7For the salsa verde, add parsley, garlic, vegan yogurt, vegan mayo, lemon juice, cumin, and agave to a food processor.
- 8Blend the salsa verde until smooth.
- 9Heat up some oil in a pan.
- 10Sauté onion and garlic in the pan until softened.
- 11Add cumin, paprika, chili powder, and tomato paste to the pan and roast for 2-3 minutes.
- 12Deglaze the pan with pineapple juice and a touch of soy sauce.
- 13Let the sauce bubble.
- 14Reduce the heat and stir in the baked tofu.
- 15Serve 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
- salt
- 1 bunch parsley
- 2 cloves garlic
- 4 Tbsp vegan yogurt
- 4 Tbsp vegan mayo
- 0.5 unit lemon
- 1 Tsp cumin
- 1 Tsp agave
- salt
- oil
- 1 unit 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
- tortillas
- fresh veggies
Equipment
towelgraterbowlbaking trayfood processorpanlid
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